Brownie bread is a delicious dessert that combines the fudgy texture of a brownie with the loaf shape of quick bread. Featuring elements like flour, sugar, cocoa powder, eggs and oil, butter it bakes up with a rich chocolate flavor.
This treat can satisfy a craving for something sweet as both a dessert or snack. Upon trying it, the chocolate chips provided an extra layer of indulgence. Baking it in a loaf pan gives it an easy form to serve. Moreover, enjoying it warm from the oven elevates the experience.
Topping slices with chocolate ganache takes the moist loaf over the top. The creamy topping heightens the already intense chocolate taste. As a result, both textures blend beautifully. Furthermore, it also works well at room temperature for grabbing and going.
Brownie Bread Ingredients
Milk Chocolate Chips: Adds rich chocolate flavor and a bit of sweetness to the bread, creating a fudgy texture.
Dutch-Processed Cocoa Powder: Enhances the chocolate flavor with a deep, smooth taste, while also contributing to the dark color of the bread.
Large Eggs, Room Temperature: Eggs bind the ingredients together, providing structure and moisture to the bread. Room temperature eggs mix more evenly into the batter.
Vegetable Oil: Adds moisture and richness to the bread, making it tender and soft. Oil also helps maintain the bread’s moisture over time.
For the Milk Chocolate Ganache:
Milk Chocolate Chips: Provides the sweet, rich base for the ganache, which adds a smooth, creamy chocolate layer on top of the bread.
Heavy Cream: When combined with the chocolate chips, it creates a rich, velvety ganache that adds a luxurious texture and flavor to the bread.
How To Make Brownie Bread
Set your oven to 325°F and coat a 9×5-inch metal loaf pan with nonstick cooking spray.
Place the chocolate chips in a medium-sized microwave-safe bowl. Heat them in the microwave for 30 seconds at a time, stirring between each interval, until the chocolate is fully melted and smooth. Set the bowl aside to cool slightly while you work on the dry ingredients.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt, whisking them together until evenly mixed.
In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and sugar. Beat on high until the mixture becomes pale and airy, around 5 minutes. Lower the mixer speed and gradually incorporate the melted chocolate, vegetable oil, and water, blending until the mixture is smooth and well combined.
Slowly incorporate the dry ingredients into the wet mixture, stirring until the batter is smooth and free of lumps.
Transfer the batter into the greased loaf pan. Bake for 85-90 minutes, or until a toothpick inserted into the center emerges with a few crumbs attached, but no raw batter.
Let the cake cool fully before topping it with the ganache.
How To Make Milk Chocolate Ganache
Put the chocolate chips in a bowl that’s safe for heat. Set them aside while you warm the heavy cream.
Heat the heavy cream in a medium saucepan over medium-high heat until it begins to simmer, stirring occasionally. Watch closely to prevent it from scorching.
Pour the hot cream over the chocolate chips. Let it rest for about a minute, then gently stir until the chocolate is fully melted and smooth. Let the ganache cool and thicken a bit before drizzling it over the cooled bread.
After spreading the ganache over the loaf, let it sit for 10-15 minutes to set before slicing and serving.
How To Store
Firstly, ensure the bread cools completely before wrapping or sealing. Cutting into it while still warm can cause moisture loss and affect texture.
Next, carefully wrap the cooled loaf in plastic wrap or foil to prevent drying out during storage. Since brownie bread has a dense interior, enclosing it protects the fudgy layers.
Additionally, placing the wrapped brownie bread in an airtight container seals in freshness. Using an opaque container or bag blocks light exposure that leads to staling.
Furthermore, brownie bread stays fresh for 3-4 days at room temperature if stored correctly. However, to extend shelf life even longer, refrigerating adds over a week before quality declines.
More Recipes
- Pumpkin Bread
- Banana Bread
- Zucchini Bread
- Strawberry Zucchini Bread
- Mediterranean Olive Oil Bread
- Dill Bread
Brownie Bread
Ingredients
For the Bread:
- 1 cup 168 g milk chocolate chips
- 1 ¼ 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
- 1 ¼ 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
Bread
- Set your oven to 325°F and coat a 9×5-inch metal loaf pan with nonstick cooking spray.
- Place the chocolate chips in a medium-sized microwave-safe bowl. Heat them in the microwave for 30 seconds at a time, stirring between each interval, until the chocolate is fully melted and smooth. Set the bowl aside to cool slightly while you work on the dry ingredients.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt, whisking them together until evenly mixed.
- In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and sugar. Beat on high until the mixture becomes pale and airy, around 5 minutes. Lower the mixer speed and gradually incorporate the melted chocolate, vegetable oil, and water, blending until the mixture is smooth and well combined.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until the batter is smooth and free of lumps.
- Transfer the batter into the greased loaf pan. Bake for 85-90 minutes, or until a toothpick inserted into the center emerges with a few crumbs attached, but no raw batter.
- Let the cake cool fully before topping it with the ganache.
- How To Make Milk Chocolate Ganache
- Put the chocolate chips in a bowl that's safe for heat. Set them aside while you warm the heavy cream.
- Heat the heavy cream in a medium saucepan over medium-high heat until it begins to simmer, stirring occasionally. Watch closely to prevent it from scorching.
- Pour the hot cream over the chocolate chips. Let it rest for about a minute, then gently stir until the chocolate is fully melted and smooth. Let the ganache cool and thicken a bit before drizzling it over the cooled bread.
- After spreading the ganache over the loaf, let it sit for 10-15 minutes to set before slicing and serving.