If you love rich, fudgy brownies, this Brownie Bread is going to hit that same craving in a sliceable, loaf-style form. It bakes up dense and chocolatey with a soft, tender crumb, then gets finished with a smooth milk chocolate ganache that takes it over the top. It is the kind of recipe that feels a little indulgent but still easy enough to make any time you need a solid chocolate fix. If you want to switch things up, try my Lemon Poppy Seed Loaf for a fresh, citrusy alternative.
Why You’ll Love This Recipe
- Deep, rich chocolate flavor in every bite
- Fudgy texture, similar to a dense brownie
- Simple pantry ingredients
- Sliceable and perfect for sharing
- Finished with a silky chocolate ganache
Tips for Success
- Let the melted chocolate cool slightly before adding it so it doesn’t scramble the eggs
- Beat the eggs and sugar well, this helps create structure and that soft crumb
- Do not overbake, you want a few moist crumbs on the toothpick
- Let the loaf cool completely before adding ganache so it sets properly
How to Serve
This brownie bread is rich enough to stand on its own, but it also pairs well with:
- A scoop of vanilla ice cream
- Fresh berries
- A drizzle of extra chocolate, butterscotch or caramel
- A cup of iced coffee or espresso
Storage Tips
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can also freeze slices individually for up to 2 months.
Brownie Bread
Ingredients
Bread
- 1 cup milk chocolate chips
- 1 ¼ cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, room temperature
- 1 ¼ cups granulated sugar
- ½ cup vegetable oil
- ¾ cup water
Milk Chocolate Ganache
- ½ cup milk chocolate chips
- ¼ cup heavy cream
Instructions
Bread
- Preheat the oven to 325°F and spray a 9×5-inch metal loaf pan with nonstick cooking spray.
- In a medium microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until light and fluffy, about 5 minutes.
- Reduce the mixer to low speed. Add the melted chocolate, vegetable oil, and water, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no lumps remain.
- Pour the batter into the prepared loaf pan. Bake for 85 to 90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
- Let the bread cool completely in the pan before adding the ganache.
Milk Chocolate Ganache
- Place the chocolate chips in a heat-safe bowl.
- In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Do not boil.
- Pour the hot cream over the chocolate chips. Let sit for 1 to 2 minutes, then stir slowly until smooth.
- Allow the ganache to cool slightly until it thickens, then drizzle over the cooled bread.
- Let the ganache set for 10 to 15 minutes before slicing and serving.
This recipe was inspired by Brownie Bread from iambaker.net.
Chocolate Lovers Favorites
See More →
Chocolate Strawberry Banana Muffins
Rich chocolate banana muffins packed with strawberries and chocolate chips, soft, bakery-style, and easy to make at home.
Browned Butter Chocolate Chip Cookies
Browned Butter Chocolate Chip Cookies are rich, nutty, and finished with sea salt—a sophisticated take on the classic favorite!
Two-Ingredient Chocolate Mousse
Whip up this decadent Two-Ingredient Chocolate Mousse in minutes, rich, creamy, and perfect for a quick chocolate fix!