Brownie Mix Biscotti

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These crispy chocolate cookies start with a brownie mix studded with chocolate chips and walnuts then adds a few simple ingredients, and finishes them off by dipping them in chocolate.

A cup with three chocolate dipped biscotti in it. I like to have something sweet on hand most of the time. It’s just nice to have in the evening or as a snack during the day with a cup of coffee.

Sometimes I make a batch of cookies and other times I make a cake or some cupcakes.   I even make quick breads sometimes.

On occasion I start looking for something different.    I’ve made biscotti in the past and it goes really well with both hot tea and coffee.


  • brownie mix
  • chocolate chips
  • white chocolate chips
  • vegetable oil
  • eggs
  • flour
  • walnuts

To Make the Brownie Biscotti: In a large bowl combine the brownie mix, chocolate chips, white chocolate chips, vegetable oil, eggs, and flour.  MIx until combined.  Fold in the walnuts.  Pour the batter onto a cookie sheet and shape into a 4 x 13 inch log.  Bake for 25-30 minutes. 

To Cut and Shape Biscotti:  Cool 5 minutes.  Place warm biscotti loaf on a cutting board and use a serrated knife to cut into 15 one inch thick pieces. Turn on side and bake for 12 additional minutes.

I like biscotti because it stands up to being dunked into a hot beverage and they last longer then regular cookies.   However, I don’t like that you have to bake the biscotti two different times because it takes a long time.

A cutting board with a brownie mix, a cup of flour, a bowl of chocolate chips, a bowl of walnuts, and 3 eggs on it.

I did really enjoy this Brownie Mix Biscotti.   While it is still baked two times the batter is really easy to make because it starts with a brownie mix.

I added in both white and chocolate chips to give it some color and texture.   Then I added walnuts to the batter.  You can add your favorite type of nuts or just leave them out all together.

Do I have to use two types of chocolate chips?

No, you can use just your favorite type of chocolate chips.  You can also use peanut butter chips, cinnamon chips, or butterscotch chips for different flavors.

What is Biscotti?

Biscotti are oblong, thick cookies that are made to be dunked in a hot beverage or wine. They are originally from Italy and the word biscotti is Latin for “twice baked”.  The cookies are baked twice to make them dry and crunchy.

Do I have to use walnuts?

No you do not.  You can use pecans or almonds in place of the nuts.  If you don’t like nuts you can leave them out and it will not alter the recipe.

Can I use a chocolate cake mix?

I’m not sure as I haven’t done that with these cookies.  Make sure to buy a brownie mix in the amount specified.  I’ve made this recipe multiple and it turns out perfectly.

A loaf of brownie biscotti before its cut.

Like traditional biscotti this version is baked in a loaf then taken out, sliced, and cooked for a second time.  You can leave them as they are for a tasty chocolate cookie treat or you can jazz them up.

I dipped mine in milk chocolate and then drizzled them in white chocolate.  You can also dip them in dark chocolate then roll them in walnuts.

A cooling rack with chocolate biscotti laying on it.

More Cookie Recipes:

Anyway you decorate this biscotti it’s delicious!  At the core the biscotti is crunchy and tastes like chocolate.

The chocolate chips and white chocolate chips add more flavor and the walnuts add some texture.   I enjoyed mine with coffee and it was the perfect afternoon snack.

A plate with chocolate biscotti piled on it.

If you’ve tried my Brownie Mix Biscotti or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

A glass with 3 biscotti in it that are dipped in chocolate and a mug of coffee behind them.

Easy Brownie Mix Biscotti

Crispy chocolate cookie start with a brownie mix studded with chocolate chips and nuts then adds a few simple ingredients for a tasty Biscotti.
4.80 from 24 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 42 minutes
Total Time: 57 minutes
Servings: 15
Author: Hezzi-D


  • 1 18 oz brownie mix
  • ¼ c. chocolate chips
  • ¼ c. white chocolate chips
  • c. vegetable oil
  • 3 eggs
  • c. flour
  • 1 c. walnuts chopped
  • ½ c. milk chocolate chips
  • ¼ c. white chocolate chips


  • Preheat the oven to 350 degrees.
  • In a large bowl combine the brown mix, chocolate chips, white chocolate chips, vegetable oil, eggs, and flour. Mix until well combined. Fold in the walnuts.
  • Line a cookie sheet with parchment paper. Pour the batter onto the parchment and shape it into a 4 x 13 inch log.
  • Bake for 25-30 minutes or until the cookie log looks cooked. Remove from oven and allow to cool for 5 minutes.
  • Meanwhile, reduce the oven temperature to 300 degrees.
  • Remove the brownie biscotti loaf and place on a cutting board. Using a serrated knife, cut into 15 pieces each about 1 inch thick.
  • Place the pieces cut side up back onto the parchment lined cookie sheet and baked for 12 minutes.
  • Remove from oven and cool completely.
  • Place the milk chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring in between each heating, until completely melted.
  • Dip one half of each biscotti into the chocolate and set on a piece of parchment paper. Allow the chocolate to harden for 15 minutes.
  • Place the white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring in between each heating, until completely melted. Pour into a zip top baggie and snip off the end. Drizzle over the chocolate covered half of the biscotti. Allow the chocolate to harden then store in an air tight container.


Recipe adapted from Lady Behind the Curtain

Pin Image:  Text title, a cup of chocolate dipped biscotti with a mug of coffee behind it.


  1. The log is baking in the oven as I write this. As someone who’s made literally thousands of triple chocolate almond biscotti for the past 25 years, I cannot tell you how estatic I was to find this simplified recipe. Although, we can all agree the ultimate biscotti recipe would be not having to bake it twice haha! To make it as close to mine as possible I used slivered almonds and a teaspoon each of almond and vanilla extract. The raw dough tasted exactly like mine. It easily formed into a log and I’m super excited to see how they turn out!

    1. YAY! SO glad you gave this one a try. It’s one of my favorites and I make it for the holidays every year because it’s just so easy! I hope you like it (and it makes making biscotti a little bit easier).

  2. I just made these. I followed your recipe exactly. The brownie mix I used was the Duncan Hines Briwnie extra fugue 17.6 ounce box. It had a packet of chocolate in it and I added that as well. I did not have to add any water or anything else and the dough was perfect.

    1. I’m glad they worked for you! This is one of my favorite biscotti recipes to make because it’s so easy!

  3. What a great idea to use brownie mix in this recipe. I love biscotti, but I never think to make them and I should definitely change that.

  4. So in today’s era of shrinkage the 18oz brownie mix is now 15oz. What should I change to make this work. I tried adding 3oz more GF flour but it was so dry it wouldn’t come together. Added 2tbs or so of water but the bake didn’t work quite right. It didn’t harden up as expected and took a lot longer to bake.
    Suggestions? My grandsons (8&10) and I had a great time making it and of coarse thought it was yummy.

    1. I would just use the 15 oz and leave it at that! Don’t add any additional flour and see if they bake up correctly.. My guess is that they will. I’m glad you still enjoyed the flavor of them!

  5. I just made these, I’m on the second bake now!
    They are very good, but I’m wondering if you didn’t put more liquid in the mix? My batter was not liquid. I added just enough water to make it so, seems it didn’t hurt it. I was just curious as I found the 3 eggs and 1/3 c. Oil wasn’t enough

    1. I did not on my initial bake but I had someone else tell me this same thing. I’m making them again this weekend so I’m going to check it out and see if I need to adjust the oil or add some water. Thank you for the feedback!

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