Peppermint Brownie Bread

Rich and fudgy Peppermint Brownie Bread with chocolate and mint chips for a festive holiday treat.

Prep time: 15 minutes
Cook time: 1 hour 25 minutes
Total time: 1 hour 40 minutes
Yield: 12 slices

Ingredients

1 cup milk chocolate chips 1¼ cups all-purpose flour ½ cup Dutch cocoa powder ¼ tsp baking soda 1 tsp kosher salt 3 eggs (room temp) 1¼ cups sugar ½ cup vegetable oil ¾ cup water 10 oz Andes Crème de Menthe chips, divided

Instructions

Prep: Preheat oven to 325°F and grease 9×5 loaf pan.
Melt Chocolate: Microwave milk chocolate chips until smooth.
Combine Dry: Whisk flour, cocoa, soda, and salt.
Beat Eggs: Whip eggs and sugar until fluffy.
Mix Wet: Add melted chocolate, oil, and water.
Fold: Combine wet and dry ingredients; fold in Andes chips.
Bake: Pour into pan; bake 85–90 minutes.
Glaze: Drizzle melted Andes chips on top while warm.

Notes

Start checking at 75 minutes; a few moist crumbs mean it’s ready. Avoid overbaking to keep it fudgy.

Nutrition

Calories: 455
Fat: 24g
Saturated fat: 8g
Sugar: 38g
Sodium: 220mg
Protein: 6g
Carbohydrates: 52g
Fiber: 3g