Ingredients
Scale
- 1 cup (168 g) milk chocolate chips
- 1¼ 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
- 1¼ 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
Instructions
- Preheat Oven: Preheat the oven to 325°F. Spray a 9×5-inch metal loaf pan with nonstick cooking spray and set aside. This moderate temperature ensures the brownie bread bakes evenly and develops a fudgy interior without burning.
- Melt Chocolate: 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. Allowing the chocolate to cool prevents it from cooking the eggs when added to the mixture.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Whisking ensures even distribution of the leavening agent and removes any lumps in the cocoa powder for a smooth texture.
- Mix Wet Ingredients: 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. This step incorporates air into the batter, which helps create the proper texture.
- Combine Wet Mixture: Reduce the mixer speed to low. Add the melted chocolate, vegetable oil, and water. Mix until fully combined and smooth. The low speed prevents splashing and ensures thorough incorporation.
- Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, mixing just until no lumps remain. Overmixing can develop too much gluten, resulting in a tough bread, so mix only until combined.
- Add Mint Chips: 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. Folding by hand ensures the chips are evenly distributed without being broken.
- Fill Pan: Pour the batter into the prepared loaf pan and smooth the top. Smoothing ensures even baking and a nice presentation.
- Bake: Bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The long baking time is necessary for this dense, moist bread to cook through completely.
- Cool and Top: 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.
Notes
- Store this brownie bread in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- For an extra minty flavor, add 1/2 teaspoon peppermint extract to the batter.
- This bread freezes beautifully – wrap tightly in plastic wrap and then foil for up to 3 months.
- For best results, use a metal loaf pan rather than glass, as metal conducts heat more efficiently.
- Substitute regular cocoa powder if Dutch-processed is unavailable, but add 1/8 teaspoon baking powder to balance the acidity.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 452
- Sugar: 38g
- Sodium: 265mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 62mg