Brownie Biscotti Recipe -
Brownie Biscotti Recipe
  • READY IN ABOUT 2 hrs

Brownie Biscotti

Recipe by  

"A chocolate version of an Italian favorite. You can substitute milk for the water in the egg wash, if you wish."

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Ingredients Edit and Save

Original recipe makes 30 cookies Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 55 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
  3. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
  4. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
  5. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2004

It's the only biscotti my husband asks for! I omit the chocolate chips, use pecans, and dip them in melted Hershey candy bars when they are done and cold. I also gave some to friends in gift baskets at Christmas. Everyone loved them. I have never had a single problem with crumbling or any of the other problems people have had. I shape them on a cookie sheet lined with parchment paper (wet your hands so it doesn't stick!) then bake. When it's time to cut you can lift the whole thing off by holding the paper. I never let it cool more than 10 minutes before cutting. I use my very sharp bread knife to gently saw through the biscotti. When it's cut I lift the pieces off with a spatula and put them back on the cookie sheet (without the paper) for the second bake. It works for me!

Most Helpful Critical Review
Dec 20, 2010

A bit disappointing. We love biscotti of most varieties but this didn't deliver due to its light chocolate favor and super dry texture. Would have to adapt too many aspects so will probably look for a new chocolate biscotti recipe to try.

Mar 03, 2003

Excellent flavor, however my biscottis burned a little in the second baking. I found in a cookbook to lower the temp of the oven the second time around to 250. I tried it again and they turned out perfect. We even ate the semi-burnt ones!

Sep 17, 2010

Great biscotti recipe! Very chocolately and very good! I left out the nuts and next time I might bake them for 20 minutes vs. 25. They didn't crumble with I cut into them and they looked great drizzled with melted white chocolate. Perfect treat to go with coffee!

Jan 15, 2004

Just one word.....fabulous! I made these yesterday...actually...two batches of them. I took the advice of others and did several things. I added additional coco powder and a pinch of salt as that definitely does bring out the chocolate flavor. Also....I only let then cool for 20 miniutes instead of the recommended 30 minutes and....they cut perfectly. I returned them to the oven after adding just a touch of sugar for only 5 minutes on each side as others also suggested and they were perfect! My mom raved over them...brought her some last night and again this morning :) My husband brought them to work this morning and I am just waiting to hear what everyone though but I am sure....they will definitely be a winner!!! I know that I will be using this one again and again :)

Dec 23, 2002

These biscotti's are AMAZING!!! I noticed some of the reviewers had problems with crumbling, so I baked the first time only until firm. I let them cool and no problems cutting them! I cooked them on a silpat too. Great for baking...nothing sticks. These are going to be made over and over!! Thanks Linda!!

Dec 04, 2005

You have to remember that these are biscotti, not gooey chocolate cookies or brownies, and they will not be as sweet or soft as cookies or brownies. They're easy to make, shape and cut, and have an understated chocolate taste. I thought the egg wash gave the tops a nice smooth, shiny appearance and would not leave it off. However, at least for my oven, the timing is off, and on the second baking the bottoms were starting to burn after only 10 minutes. Perhaps the second baking requires a lower temperature to harden the biscotti without burning them.

Mar 03, 2003

Thank you very much for this recipe!! It is truly the best chocolate biscotti recipe I've tried. What a great chocolate flavor the chocolate chips added! I followed your instructions and never broke a single slice. Try to start cutting with a sarrated knife on one end of the biscotti and slice to the opposite end slowly for best results. I am making more tomorrow to take to a church dinner on Sunday!


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  • Calories
  • 91 kcal
  • 5%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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