Description

This Peppermint Brownie Bread is a delectable fusion of rich chocolate and refreshing mint flavors baked into a moist, fudgy loaf. Infused with milk chocolate chips and Andes Crème de Menthe baking chips folded into the batter and drizzled melted mint chocolate on top, this indulgent treat makes a perfect dessert or holiday bake. With a tender crumb and a burst of peppermint in every bite, it’s a festive twist on the classic brownie transformed into bread form.

Ingredients

Scale

Dry Ingredients

1 ¼ cups (156 g) all-purpose flour
½ cup (59 g) Dutch-processed cocoa powder
¼ teaspoon baking soda
1 teaspoon kosher salt

Wet Ingredients

3 large eggs, room temperature
1 ¼ cups (250 g) granulated sugar
½ cup (109 g) vegetable oil
¾ cup water

Chocolate & Toppings

1 cup (168 g) milk chocolate chips
1 bag (10 ounces) Andes Crème de Menthe baking chips, divided (approximately 1 cup)

Instructions

Preheat and prepare pan: Preheat the oven to 325°F (163°C). Spray a 9×5-inch metal loaf pan with nonstick cooking spray and set aside.
Melt milk chocolate: Place the milk chocolate chips into a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted. Set aside to cool slightly so it doesn’t cook the eggs in the next step.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt until evenly combined.
Beat eggs and sugar: In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and granulated sugar. Beat on medium-high speed for about 5 minutes, until the mixture is light, fluffy, and pale in color.
Add wet ingredients: Reduce the mixer speed to low. Slowly add the melted chocolate, vegetable oil, and water. Mix until the batter is smooth and fully combined.
Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until there are no lumps remaining, taking care not to overmix to maintain a tender crumb.
Fold in mint chips: Remove the bowl from the mixer. Gently fold in 1 cup of the Andes Crème de Menthe baking chips, distributing them evenly through the batter.
Fill pan and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Cool partially: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool further.
Melt remaining mint chips and frost: While the bread is still slightly warm, place the remaining Andes chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth. Spread or drizzle the melted chips over the top of the bread. Let the topping set as the bread cools completely before slicing and serving.

Notes

Use a metal loaf pan for best heat conduction and even baking.
Room temperature eggs ensure better incorporation and volume when beating.
Be cautious not to overbake; the bread should be moist and fudgy inside.
For a more intense peppermint flavor, you can add ½ teaspoon of peppermint extract to the wet ingredients.
Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To refresh the bread, warm slices slightly before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Peppermint Brownie Bread, Chocolate Mint Bread, Andes Mint Chocolate Recipe, Holiday Dessert Bread, Fudgy Brownie Loaf