Preheat oven to 350°F. Line a cookie sheet with parchment.
Combine brownie mix, pancake mix, oil, and eggs. Blend with an electric mixer set on low until well blended. Scrape down sides (mixture will be stiff.)
Split the dough into 2 equal halves and shape dough into 2 loaves, each 14 inches long by 3 inches wide, and ¾ inch thick, spacing about 4-5 inches apart on sheet. Mound dough so it is slightly higher in the center than at the edges. Place cookie sheet in oven.
Bake 30-35 minutes, until firm to touch; remove from oven and cool on sheet for 15 minutes (leave oven on.)
With spatula transfer logs to cutting board. Use a sharp knife to slice each rectangle into ¾ inch slices on the diagonal. Return slices to sheet, cut sides down.
Return sheet to oven. Bake biscotti 10 minutes. Remove from oven and transfer biscotti to a rack. Cool completely.
Melt white chocolate and drizzle over biscotti. While the chocolate is still melted sprinkle with crushed peppermint.
Place on waxed paper-lined cookie sheet and refrigerate at least 1 hour to set chocolate.
Store in an airtight container or plastic Ziploc bag for up to 3 weeks.