Peppermint Brownie Bread

• servings: 12 servings
• active time: 15 minutes
• total time: 1 hour 40 minutes

Ingredients

1 cup (168 g) milk chocolate chips

1 ¼ cups (156 g) all-purpose flour

½ cup (59 g) Dutch-processed cocoa powder

¼ teaspoon baking soda

1 teaspoon kosher salt

3 large eggs, (room temperature)

1 ¼ cups (250 g) granulated sugar

½ cup (109 g) vegetable oil

¾ cup water

1 bag (10 ounces) Andes Crème de Menthe baking chips, (divided)

Directions

Preheat the oven to 325°F. Spray a 9×5-inch metal loaf pan with nonstick cooking spray and set aside.

To a medium microwave-safe bowl, add the milk chocolate chips. Microwave in 30-second intervals, stirring after each, until smooth and melted. Set aside to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt.

In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and granulated sugar. Beat on medium-high speed until the mixture is light and fluffy, about 5 minutes.

Reduce the mixer speed to low. Add the melted chocolate, vegetable oil, and water. Mix until fully combined and smooth.

Gradually add the dry ingredients to the wet mixture, mixing just until no lumps remain.

Remove the bowl from the mixer. Fold in 1 cup of Andes Crème de Menthe baking chips. Reserve the rest of the baking chips for the topping.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 85-90 minutes*, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack. While the bread is still slightly warm, melt the remaining Andes chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

Spread or drizzle the melted chips over the top of the loaf. Let the topping set as the bread cools completely.

Nutrition

• Serving Size: 1 slice
• Calories: 455 kcal