Brownie Biscotti

Crispy Brownie Biscotti are full of chocolate flavor with a crunch that is crisp but not hard to bite into. These go great with a hot cup of coffee or tea and make a great homemade holiday food gift!

Brownie Biscotti on a plate with a cup of tea in the background

This Brownie Biscotti recipe is made for those who adore the flavor of a brownie with the crispy edges. I like to make these and wrap them up to give for special holidays to give to friends and family. They are also great to have at home so you can pull them out when guests stop by.

A request from a loved one for Brownie Biscotti

Everyone in our family LOVES brownies. Our very favorite brownie recipe is a Cookie Butter Caramel Swirled Brownie. We all love those crispy edges around the brownie but equally love the chewy, fudgy inside.

Recently, my son requested I make a Brownie Biscotti. Biscotti are a crunchy twice-baked Italian Cookie. It is perfect to enjoy with a hot beverage that you can dip it in to soften it up some. It is served often in the afternoon at tea time, however, we enjoy these whenever the desire hits us!

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What you need to make this recipe:

Cocoa Powder: Cocoa powder is what makes this brownie biscotti have that brownie flavor. I highly recommend this cocoa powder, it is the one I use.

Large Baking Sheet: My favorite baking sheet is this insulated baking sheet.

Parchment paper: This will prevent the cookie from sticking to the baking sheet. I much prefer using this rather than cooking spray. I don’t like the residue that bakes on when using cooking spray.

Tips for making biscotti

  • Use a hand mixer for creaming together the butter and sugar. Then switch to a wooden mixing spoon to work in the flour mixture.
  • Shape the cookie dough logs right on the parchment paper-lined cookie sheet. Sprinkle the parchment paper with a little flour first to prevent sticking.
  • Be sure to allow the biscotti to cool at least 5-10 minutes before cutting.
  • Move the baked biscotti log to a cutting board to slice the biscotti rather than cutting it on the parchment paper.
  • Be sure to turn the brownie biscotti over halfway through the 2nd baking to allow for even baking.

Make these Brownie Biscotti your way

  • Swap out the chopped pecans for chopped walnuts.
  • Stir some chocolate chips or white chocolate chips into the biscotti batter.
  • Melt some chocolate and dip the Brownie Biscotti in it on one end or drizzle it over the top of each biscotti.
  • Instead of vanilla extract, use almond or coconut extract.

Other biscotti recipes you may like

This Brownie Biscotti is not the only biscotti recipe I am a fan of. They are probably one of my favorite types of cookies out there. Below are some of my favorites that you may like to try also.

Irish Cream Coffee Biscotti is one of my very favorites with Irish Cream Liquor and coffee right in the biscotti dough.

Cappuccino Biscotti is filled with coffee flavor, cinnamon, and hazelnuts.

I am a big fan of Maple and these Maple Walnut Biscotti are absolutely delicious.

Cinnamon and Sugar are a great combo and work great with these Cinnamon Biscotti.

These Almond Toffee Biscotti are absolutely delicious with the milk chocolate toffee bits (one of my favorites).

Macadamia Rum Biscotti are drizzled with a sweet rum-infused glazed for a super delicious dipping cookie!

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*If you made these Brownie Biscotti, please give them a star rating*

Brownie Biscotti

Brownie Biscotti

Crispy Brownie Biscotti perfect for dunking in a hot cup of coffee or tea. These Italian cookies have all the flavors of a brownie in cookie form.
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Course: Dessert
Cuisine: American
Keyword: Brownie Biscotti
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 24
Calories: 173kcal


  • 1/3 cup butter softened
  • 2/3 cup white sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 cup chopped pecans
  • 1 egg yolk beaten
  • 1 tablespoon water


  • Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
  • In a large bowl, using a hand mixer, cream together the butter and sugar until smooth. Beat in the eggs and vanilla.
  • Combine the flour, cocoa and baking powder and stir into the creamed mixture using a wooden spoon, until well blended. Mix in the chocolate the chopped pecans
  • Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto the prepared baking sheet 4 inches apart.
  • Mix the water and egg yolk together until well blended. Brush the biscotti log with the egg wash.
  • Bake for 25 minutes in the preheated oven, or until biscotti is firm to the touch.
  • Remove from the oven and cool for 5 minutes on the baking sheet.
  • Using a serrated knife, slice the loaves in a diagonal direction cutting in 1 to 1-1/2 inches wide.
  • Return the slices to the baking sheet, placing them on their sides. Bake for 15 minutes, or until dry, turning the biscotti over halfway through.
  • Place on a cooling rack and cool completely. Store in an airtight container.


Serving: 2biscotti | Calories: 173kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 95mg | Fiber: 1g | Sugar: 8g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Katie August 27, 2008 at 7:23 pm - Reply

    These look really good, and macadamia nuts are a perfect addition. I love when people request things from me as well, it makes you feel so special that they like it enough to ask for it.

  2. Anonymous August 27, 2008 at 8:14 pm - Reply

    My customers are going to love these!- Edlear

  3. Clumbsy Cookie August 27, 2008 at 8:17 pm - Reply

    They look great, perfect fot the brownie lovers! Now we can dunk our brownies in the coffee!

  4. Barbara Bakes August 27, 2008 at 9:58 pm - Reply

    I have never made biscotti. I’ll have to give it a try!

  5. Anonymous August 27, 2008 at 10:35 pm - Reply

    thank you for the biscotti! they are delicious. i really think you should consider opening a bakery in canton, i would be a frequent customer! you could make cookie, muffins, danishes, biscotti… all kinds of yummy things! 😉

    ~ kristina

  6. pamelamunsell August 27, 2008 at 11:34 pm - Reply

    I’ve been a long time lurker but this recipe sounds so wonderful that I must simply leap from the shadows. I am going to go whip up a batch right now!

  7. noble pig August 27, 2008 at 11:47 pm - Reply

    Oh how cool, brownie biscotti, I love the idea. Dipped in coffee, how yummy that would be.

  8. Stephanie August 28, 2008 at 3:45 am - Reply

    I just made biscotti today too! I love the idea of chocolate biscotti with macadamia – sounds so delicious!

  9. Megan August 28, 2008 at 4:35 am - Reply

    I love my chocolate chip biscotti recipe but your recipe is definitly tempting me. To go with that coffee drink you made that I swear I’m gonna make. 🙂

  10. Theresa August 28, 2008 at 11:36 am - Reply

    I love biscotti, but never had a brownie biscotti. Sounds and looks delicious!

  11. Vickie LeBlanc August 28, 2008 at 11:51 am - Reply

    Of course Kristina likes you and I like you too but I guess I’ll have to bake my own 🙂 (just kidding). I love biscotti with coffee. I am certainly going to try these. Thanks for posting the recipe.

  12. Bellini Valli August 28, 2008 at 12:06 pm - Reply

    Don’t you love it when you get does the heart good:D

  13. HoneyB August 28, 2008 at 1:42 pm - Reply

    Thanks everyone! AND a special thanks for Kristina for leaving me a comment, it made me smile real big!! I wish I could open that bakery in Canton!

    Pamela, welcome and I’m glad you came out of lurking to make a comment! That made me smile too!

  14. Carrie August 28, 2008 at 9:03 pm - Reply

    That’s a good recipe, I made it last x-mas in my pre-vegan days. It went over well. your’s look very yummy!

  15. Cakelaw August 28, 2008 at 11:01 pm - Reply

    Lucky Kristina – these look delicious!

  16. SaraLynn August 29, 2008 at 12:29 am - Reply

    they look wonderful! wish I could pop over for one and a cup of coffee!!

  17. Tom Aarons August 29, 2008 at 10:49 am - Reply

    What a tempting recipe and photo! Macadamia nuts and chocolate make such great combination!

  18. Laura September 1, 2008 at 5:27 pm - Reply

    Yum. I still have the brownie bug, I may have to try these now also….

  19. Anonymous December 19, 2008 at 7:24 pm - Reply

    I was going to make a biscotti today (basically vanilla with chips) but then I saw this. Looks great.

    I was thinking of sending them a gift to my sister. How long do you think they will keep. I’ve always read that biscotti keep well but wasn’t sure if that was a specific type, say made with oil or something. If I ship them do you think they will be ok? Many thanks…. off to check out the blog.

  20. HoneyB December 19, 2008 at 7:34 pm - Reply


    Biscotti keep very well so they would be ideal for shipping!

  21. Anonymous October 16, 2019 at 11:10 am - Reply


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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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