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Peppermint Brownie Bread

A delightful blend of rich chocolate and cooling peppermint, this Peppermint Brownie Bread is perfect for holiday gatherings and cozy evenings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 280
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 cup milk chocolate chips For melting
  • 1 1/4 cups all-purpose flour
  • 1/2 cup Dutch processed cocoa powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 1 1/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 10 ounces Andes Creme de Menthe baking chips, divided 1 cup for the batter, remaining for drizzle

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and prepare a 9x5 inch metal loaf pan with nonstick cooking spray.
  2. In a medium microwave-safe bowl, melt the milk chocolate chips in 30-second intervals until smooth. Allow to cool slightly.
  3. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. In a stand mixer, beat the eggs and granulated sugar on high speed for about 5 minutes until light and fluffy.
  5. Reduce mixer speed to low and add the melted chocolate, vegetable oil, and water, mixing until combined.
  6. Gradually fold in the dry ingredients until just combined. Then fold in 1 cup of Andes baking chips.
  7. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 85-90 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  2. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack.
  3. Melt the remaining Andes chips and drizzle over the cooled bread.

Notes

This bread is best served warm with coffee or hot chocolate. For added richness, serve with whipped cream or ice cream on the side. Store tightly wrapped at room temperature for up to three days.