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Peppermint Brownie Bread Recipe

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3.9 from 6 reviews

  • Author: Lea
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings

Description

This Peppermint Brownie Bread is a rich and moist chocolate loaf infused with creamy milk chocolate and refreshing Andes Crème de Menthe baking chips. Combining the fudgy texture of brownies with the convenience of a loaf, it's perfect for sharing during the holidays or any chocolate mint craving. The bread is topped with a melted minty chocolate drizzle that adds an extra layer of festive flavor.

Ingredients

Chocolate Base

  • 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

Wet Ingredients

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

Mix-ins and Topping

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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Spray a 9×5-inch metal loaf pan with nonstick cooking spray to ensure the bread doesn’t stick, then set it aside.
  2. Melt milk chocolate: Place the milk chocolate chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Set aside to cool slightly.
  3. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt to evenly distribute the leavening and spices.
  4. Beat eggs and sugar: Using a stand mixer fitted with a paddle attachment, beat the eggs and granulated sugar on medium-high speed for about 5 minutes, until the mixture is light, fluffy, and pale in color.
  5. Add melted chocolate and liquids: Lower the mixer speed to low, then add the melted milk chocolate, vegetable oil, and water. Mix until the batter is smooth and fully combined.
  6. Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until there are no lumps remaining. Avoid overmixing to maintain a tender texture.
  7. Fold in mint chips: Remove the bowl from the mixer and gently fold in 1 cup of Andes Crème de Menthe baking chips to distribute the peppermint flavor throughout the batter.
  8. Pour batter and bake: Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake for 85-90 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  9. Cool slightly and unmold: Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
  10. Melt remaining mint chips and top: While the bread is still slightly warm, melt the remaining Andes chips in a microwave-safe bowl using 30-second intervals, stirring in between until smooth. Drizzle or spread the melted chocolate over the top of the loaf and let it set as the bread cools fully.

Notes

  • Make sure the eggs are at room temperature for better mixing and volume when beaten.
  • Do not overbake; the bread should be moist inside, so check with a toothpick starting at 85 minutes.
  • Use a metal loaf pan as directed; glass or silicone may alter baking time.
  • You can substitute vegetable oil with canola oil or melted coconut oil if preferred.
  • For extra chocolate mint flavor, try folding in some crushed peppermint candies or a little peppermint extract (adjusting sugar accordingly).
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/peppermint-brownie-bread-recipe/