Ingredients
1 cup butter, softened1 cup sugar1 large egg, room temperature2 tablespoons 2% milk1-1/2 teaspoons vanilla extract3 cups all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup 60% cacao bittersweet chocolate baking chips, melted and cooled1/3 cup miniature semisweet chocolate chips1/2 cup finely chopped dried mango1/3 cup finely chopped pistachios2 teaspoons grated orange zest
Preparation
Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture.
Divide dough in half. Mix melted chocolate into 1 half; stir in miniature chips. Mix mango, pistachios and orange zest into remaining half dough.
Line an 8x4-in. loaf pan with waxed paper, letting ends extend over sides. Press half the chocolate dough onto bottom of pan; top with half the mango dough. Repeat layers.
Lifting with waxed paper, remove dough from pan; fold paper over dough to wrap completely. Refrigerate dough in pan until firm, 2 hours or overnight.
Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in.-thick slices; cut each slice crosswise into thirds. Place 2 in. apart on ungreased baking sheets.
Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.
