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.
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.
Ingredients:
- 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.
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.
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.
More Cookie Recipes:
- Sprinkle Biscotti
- Gingerbread Biscotti
- Mocha Cookies
- Gourmet Iced Oatmeal Raisin Cookies
- Thin Mint Stuffed Cookies
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.
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:
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.
Ingredients
- 1 (18 oz) brownie mix
- ¼ c. chocolate chips
- ¼ c. white chocolate chips
- ⅓ c. vegetable oil
- 3 eggs
- 1½ c. flour
- 1 c. walnuts, chopped
- ½ c. milk chocolate chips
- ¼ c. white chocolate chips
Instructions
- 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.
Notes
Recipe adapted from Lady Behind the Curtain
Amy (Savory Moments)
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.
Colleen - Faith, Hope, Love, & Luck
How great that these use a brownie mix! So simple!
Karen's Kitchen Stories
I love, love, love the use of the brownie mix! These look amazing.
Sue
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.
HezziD
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!
Jolene
What a great idea! I definitely could use one (or two) of these with my coffee right now!
Terrie Wahling
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
HezziD
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!
Jaci
They are wonderful.........Thank you again.
Paul and Jaci
Have our batch in the oven now.... thank you for the wonderful recipe. Merry Christmas ??
HezziD
I hope you like them! Let me know!