Name: Peppermint Brownie Bread: Rich Chocolate with a Festive Mint Twist
Ingredients: ½ cup (1 stick / 115g) unsalted butter; 4 oz (115g) semi-sweet chocolate, chopped; ¾ cup (150g) granulated sugar; 2 large eggs; 1 tsp vanilla extract; ¼ tsp peppermint extract (start with ¼ tsp—adjust to taste!); ½ cup (65g) all-purpose flour; ¼ tsp salt; ½ cup mini chocolate chips; ½ cup powdered sugar; 2 tbsp unsweetened cocoa powder; 2–3 tbsp milk or cream; ¼ tsp peppermint extract; Optional: crushed candy canes or red/green sprinkles

Ingredients

Scale

For the brownie bread:

½ cup (1 stick / 115g) unsalted butter
4 oz (115g) semi-sweet chocolate, chopped
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
¼ tsp peppermint extract (start with ¼ tsp—adjust to taste!)
½ cup (65g) all-purpose flour
¼ tsp salt
½ cup mini chocolate chips

For the peppermint glaze:

½ cup powdered sugar
2 tbsp unsweetened cocoa powder
2–3 tbsp milk or cream
¼ tsp peppermint extract
Optional: crushed candy canes or red/green sprinkles

Instructions

Prep: Preheat oven to 350°F (175°C). Grease and line a 9×5″ loaf pan with parchment paper.
Make batter: Melt butter and chocolate together; cool slightly. Whisk in sugar, eggs, vanilla, and peppermint extract. Stir in flour and salt until just combined. Fold in chocolate chips.
Bake 35–40 minutes, until a toothpick comes out with moist crumbs (not wet batter). Cool in pan 15 minutes, then transfer to a wire rack.
Make glaze: Whisk powdered sugar, cocoa, milk, and peppermint extract until smooth. Adjust thickness with more milk (thinner) or sugar (thicker).
Drizzle over cooled loaf. Immediately sprinkle with crushed candy canes or sprinkles.
Let set 10–15 minutes before slicing.

💡 Pro Tips:
– Peppermint extract is potent—add gradually and taste! Too much can taste medicinal.
– For keto-friendly: Use sugar-free chocolate, erythritol-based sweetener, and keto chocolate chips.
– Store wrapped at room temp up to 3 days—it stays fudgy!

Prep Time & Nutrition (per slice, serves 8):