Brownie Bread is a rich, fudgy loaf that combines the dense, chocolatey goodness of a brownie with the ease of slicing and serving like bread. It’s the ultimate dessert loaf for chocolate lovers! Topped with a luscious milk chocolate ganache, each slice is indulgent, moist, and irresistible. Whether you serve it as an afternoon treat or a decadent dessert, this quick bread won’t last long on the table.
❤️ Why You’ll Love This Brownie Bread:
- Fudgy texture like a brownie in sliceable loaf form
- Quick bread style – no yeast or long rising time
- Easy ganache topping adds even more chocolate flavor
- Freezer-friendly and great for gifting
🍫 Ingredients & Substitutions
For the Brownie Bread:
- Milk Chocolate Chips: Add sweetness and melty chocolate bites. You can substitute semisweet chocolate chips if preferred.
- Dutch-Processed Cocoa Powder: Gives the bread a deeper chocolate color and richer flavor. Regular cocoa powder can be used but will yield a lighter, slightly less intense loaf.
- Eggs: Use room-temperature eggs for better mixing and structure.
- Vegetable Oil: Keeps the bread moist. Canola oil is a good substitute.
- Water: Helps bring the batter together and keeps the crumb soft.
For the Ganache:
- Milk Chocolate Chips
- Heavy Cream: Gently heated and poured over the chocolate to create a smooth ganache glaze.
🧑🍳 How to Make Brownie Bread
1. Prepare the Pan and Oven
Preheat your oven to 325°F. Spray a 9×5-inch metal loaf pan with nonstick cooking spray and set aside.
2. Melt the Chocolate
Add chocolate chips to a microwave-safe bowl and heat in 30-second increments, stirring between each, until melted and smooth. Let cool slightly.
3. Mix the Dry Ingredients
In a medium bowl, whisk together:
- 1 ¼ cups flour
- ½ cup Dutch-processed cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
4. Beat Eggs and Sugar
In the bowl of a stand mixer with a paddle attachment, beat:
- 3 large eggs
- 1 ¼ cups granulated sugar
Beat until light and fluffy, about 5 minutes.
5. Combine Wet Ingredients
With the mixer on low, add:
- Melted chocolate
- ½ cup vegetable oil
- ¾ cup water
Mix until smooth and combined.
6. Add Dry to Wet
Gradually add the dry ingredients to the wet mixture. Mix until the batter is smooth with no lumps.
7. Bake
Pour the batter into your prepared loaf pan. Bake for 85–90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Let the loaf cool completely before adding ganache.
🍫 How to Make Milk Chocolate Ganache
- Add ½ cup chocolate chips to a heat-safe bowl.
- In a small saucepan, heat ¼ cup heavy cream over medium-high until it begins to simmer. Do not let it boil.
- Pour hot cream over the chocolate and let sit for 1–2 minutes.
- Stir gently until smooth and fully melted.
- Let ganache thicken slightly, then drizzle over the cooled brownie bread.
- Let set 10–15 minutes before slicing.
🔍 How to Tell When It’s Done
- Toothpick test: Insert in the center — if it comes out clean or with moist crumbs, it’s ready.
- Finger test: Gently press the top — it should spring back.
Avoid overbaking to maintain that rich, fudgy texture.
🥄 Can I Use a Different Pan?
Yes! If you don’t have a 9×5 loaf pan, use:
- An 8- or 9-inch square baking dish
- A 9-inch deep pie plate
Note: Baking times will vary — begin checking for doneness around 45–50 minutes.
🧊 Storage Tips
- Room Temperature: Store tightly wrapped in plastic or an airtight container for 2–3 days.
- Refrigerator: Store for up to 1 week, but keep in mind it may dry out faster.
- Freezer: Wrap cooled bread in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temp.
🍽️ Serving Suggestions
- Enjoy a slice warm with coffee or milk
- Top with whipped cream or a scoop of vanilla ice cream
- Drizzle with raspberry sauce for a fruity contrast
⭐ More Chocolate Recipes to Try:
- [Homemade Brownie Mix]
- [Triple Chocolate Muffins]
- [Chocolate Lava Cakes]
Ingredients
For the Bread:
- 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
For the Milk Chocolate Ganache:
- ½ cup (84 g) milk chocolate chips
- ¼ cup (59.5 g) heavy cream
Instructions
- Preheat oven to 325°F (163°C). Spray a 9×5-inch metal loaf pan with nonstick spray.
- Melt chocolate chips (for the bread) in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a stand mixer with paddle attachment, beat eggs and sugar on medium speed until light and fluffy, about 5 minutes.
- On low speed, mix in melted chocolate, vegetable oil, and water until smooth.
- Add dry ingredients to wet mixture gradually, mixing just until no lumps remain.
- Pour batter into prepared loaf pan. Bake for 85–90 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the bread cool completely in the pan.
- For the ganache, place chocolate chips in a bowl. Heat cream in a saucepan until it just begins to simmer. Pour over chocolate chips. Let sit 1–2 minutes, then stir until smooth.
- Let ganache cool slightly, then drizzle or spread over cooled bread. Let set for 10–15 minutes before slicing.