Today I’ll show you how to hack a box of brownie mix into coconut brownie biscotti that are chocolate morsel-loaded and crunchy and truly offer the authentic Italian biscotti taste, but better yet you’ll find consistency in every single brownie coconut biscotti loaf you make because you are using boxed brownie mixture base!
Truly this is the ultimate brownie mix hack for biscotti creating a light and crunch, crispy biscotti that can be drizzled with salted caramel, hot fudge drizzle, royal icing, or topped with nothing more than confectioners sugar!
Why You’ll Love Brownie Batter and Coconut Biscotti
For those of you who love brownies in every way, shape, and form, this is the ultimate in easy-to-make brownie coconut brownie batter biscotti with a delicious smell and a sinfully yummy chocolate flavor experience.
- Easy to find ingredients make up this coconut boxed brownie biscotti recipe
- simple to make coconut and chocolate biscotti recipe
- the chocolate brownie and coconut biscotti can and should be made in advance
- the biscotti made of coconut flakes and brownie batter can be dipped in chocolate, drizzled, and/or dunked in icing
- due to its ingredient base, every time you make it you will have a consistent recipe
If you are familiar with old-school biscotti you already know that biscotti can be made with any ingredients and fruits and nuts as well.
Biscotti are twice-baked cookies so you will bake your sliced cookies more than one time and you will find that the sliced biscotti are perfect without icing or glaze and just as they are but you can go all in and dress them up if you want!
Equipment Needed TO Make Brownie Coconut Biscotti
Now you are about to find out why this recipe is over-the-top easy as you don’t need a lot of kitchen essentials to make and bake the chocolate brownie and coconut biscotti.
- mixing bowl
- rubber scraper
- wooden spoon
- hand mixer
- measure cup
- baking tray – my favorite baking trays that are worth every penny are HERE and you can get them 25% off NOW (code InTheKitchenWithDana
- parchment paper
- cooling rack
Ingredients For Your Coconut Brownie Biscotti
- Coconut Flakes
- Chocolate Chips
- Brownie batter
How To Make Coconut Brownie Biscotti
Preheat your oven before you start mixing your ingredients.
Prep your baking tray by covering it with parchment paper so you have less to clean up after you bake the coconut and chocolate brownie biscotti bars!
Step 1 Prep Your Ingredients To Make the Box Mix Brownie Coconut Biscotti Recipe
Using a large mixing bowl, add your flour, egg, brownie mix, and butter.
Next, fold in the coconut flakes and chocolate chips and again mix to combine.
If your dough is crumbly you will want to add a tablespoon of water at a time.
If your dough is too wet, add a bit of flour a tablespoon at a time, but mix in between each addition to achieve the perfect texture.
Perfect chocolate brownie coconut biscotti batter will not stick to the bowl and will roll easily even in the bowl.
Step 2: Working With The Coconut Flakes and Chocolate Brownie Dough
Your dough is perfect when it is sticky but not too sticky and when it separates from the bowl without having to work at it.
You’ll divide the dough into 2 portions in the mixing bowl.
Then you will place the entire portion of the coconut flake chocolate brownie dough (for the biscotti) onto the parchment paper and roll it into a log.
You’ll want to place the dough on an angle going across (a diagonal to fit the entire loaf on the baking tray)
Alternatively, you can make 2 separate loaves of brownie biscotti with coconut flakes if you prefer.
Once the log is rolled, you will slightly flatten the dough (to widen it).
Repeat the exact same procedure with the other portion of the dough using the other half of the baking tray.
Step 3: Bake the Coconut Flake and Chocolate Chip Brownie Biscotti
The first baking is about 20 minutes then when you can press your fingers into the baked loaf and the fingerprints rapidly disappear or your dough is lightly brown and the loaf is solid, you will pull the loaf of coconut brownie batter biscotti out of the oven.
Allow the loaves to rest for at least 10 minutes but not more than 15 before you begin slicing the biscotti.
Slice your chocolate-flavored brownie biscotti loaves as thick as you prefer and then flip them on their side.
Repeat this for both loaves and then return the pan to the oven to further bake (twice baked = biscotti) for the second time.
The coconut brownie batter biscotti will brown and get nice and crunchy at this point.
Step 4: Yeah You Completed The Brownie Mix Hack For Biscotti!
Once they are golden brown or darker brown (whichever you prefer) remove them from the oven (read the recipe card for how to handle these brownie biscotti so they do not burn as chocolate does!)
Allow the freshly baked brownie and coconut biscotti to cool.
Enjoy after they have cooled! ~ Dana xo
Coconut Brownie Biscotti
The easiest brownie biscotti you can make! Coconut optional! These biscotti are as simple as measuring, rolling, and baking. You'll incorporate fresh ingredients into your brownie batter base, and convert your recipe from brownies to biscotti in one bowl!
- 2 large eggs room temperature
- 1 stick of softened salted butter room temperature only
- 1 box of brownie mix
- 1 c flour (all-purpose)
- 1/2 C - 3/4 Coconut Flakes
- 1/2 C Dark Chocolate Chips
- Each of The Following Are OPTIONAL Ingredients
- CANDY MELT ICING OPTION AFTER BAKING
- 6-12 oz white dipping chocolate melt and use after cookies are baked and cooled
- ROYAL SHINY COLORFUL ICING OPTIONS
- 1 1/2 c powdered sugar
- Fresh lemon zest
- 3-4 Tbsp. Milk add it one TBSP at a time in case you don't need it all. You don't want it runny
- 1 tbsp. Karo syrup to give the icing a shine
- 1 squirt of lemon juice
- POWDERED SUGAR TOPPING
- 1/4 C Powdered Sugar
- Preheat the oven to 350°F
- Prepares a baking pan with parchment paper optional
- Combine eggs and butter. Cream and make sure everything is well mixed.
- Add the brownie mix in
- Next, add flour and combine.
- If you are adding in the coconut flakes go ahead and add them in now, folding the flakes in by hand
- Divide the dough in half, rolling each half into a log as long as the baking tray. (or leave it as 1 long log)
- You may need a tablespoon of flour on the counter or some on your fingers in order to keep the dough from sticking. (see notes below for how to roll the loaves if you do not know how)
- Once done transfer to the baking tray.
- Press the biscotti loaf to about 2 1/2" wide and 1" high
- Repeat the process for other portions if you divided the dough in order to make 2 logs otherwise skip this step.
- Bake 20-25 minutes until the log(s) is firm to touch, and you can press firmly in middle.
- Light brown logs are fine, and what you are going for here, is that you want to be able to press the baked loaf and have your fingerprint more or less bounce back and disappear.
- At this point, remove the loaf (loaves) from the oven, and leave the oven on.
- Allow the biscotti to cool for no more than 15 minutes, no less than ten, ideally your chocolate chips will not be so hot they are making a mess, which is why let the loaf sit for about 5 minutes on the tray after removing it from the oven
- Using a long, sharp knife, cut the biscotti, each will be 2 1/2" long (Based on how you roll them out and lightly press them in their log formation you will strive for 2.5" from side to side) and you can cut these as thin or thick as you prefer. I suggest 1/4" slices but this is all preference. You can also cut the loaf in half and then cut vertically for extra long biscotti.
- As you cut each biscotti, lay it on its side, and remember you are baking these cookies again.
- Repeat this until each loaf is fully sliced.
- Return the cookies and tray into the oven for about 10 minutes with the oven on and then turn the oven off and allow the brownie biscotti to remain in the oven for an additional 10 to 15 minutes without the heating element on in order to crisp the biscotti into it's twice baked crunchy status.
- It will be hard to tell if the brownie biscotti are browned so after a maximum of 15 minutes in the unheated oven, remove them and allow them to cool outside of the oven for at least 1 hour to completely cool and up to 2 hours if you are icing them.
- If you so desire, take 6 oz of baking chocolate, melt it according to package directions, and dip just 1/4 of the biscotti into the chocolate.
- Then top with sprinkles. Or you can make the shiny icing and drizzle or dip each cookie into the icing as well
- FOR ICING
- Place the powdered sugar and the milk in a small mixing bowl
- and add the fresh lemon zest and Karo syrup and then stir.
- Drizzle or dripped cool biscotti inside and then allow the cookies to dry with the fresh lemon icing.
- CONFECTIONER'S SUGAR ATOP
- Use a shaker and lightly dust the top of the cooled coconut brownie biscotti with powdered sugar.
- Enjoy~ Dana XO
The #1 Tip To Perfect Your Brownie Biscotti Base Mix Turning Out Perfect
Your eggs should be at room temperature, which means, take out your eggs, and run your tap water until it is warm.
Fill some in a mug and place the eggs in their shells in the mug until the water cools.
Suddenly you have room temperature eggs in about 5 minutes!
How to Roll The Coconut Chocolate Biscotti into A Log
With a little flour on the counter, take one portion of the dough, kind of form it into a log, and then roll that log a bit on the left back and forth, and a bit on the right.
Uniformity in this log formation for both the length and thickness is very important.
Once you have achieved that, you will have doubled the size of the dough portion and you transfer that to the baking tray.
Now you need to flatten the log to about 2 1/2" wide and about 1" in height.
The log should reach from end to end of your baking pan (about an 18 x 13" pan).
For those placing 2 logs on the tray, repeat the same steps above and leave about 4-5" between each log for baking.
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