Brownie Bread with Milk Chocolate Ganache Recipe

Introduction

Brownie Bread combines the rich, fudgy texture of brownies with the comforting shape of a loaf. It’s perfect for slicing and sharing, topped with a luscious milk chocolate ganache that will satisfy any chocolate lover’s cravings.

Ingredients

• 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
• ½ cup (84 g) milk chocolate chips (for ganache)
• ¼ cup (59.5 g) heavy cream

Instructions

1. Step 1: Preheat the oven to 325°F and spray a 9×5-inch metal loaf pan with nonstick cooking spray.
2. Step 2: Melt 1 cup of milk chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring between each until smooth. Set aside to cool slightly.
3. Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt.
4. Step 4: In a stand mixer fitted with a paddle attachment, beat the eggs and granulated sugar on medium speed until light and fluffy, about 5 minutes.
5. Step 5: With the mixer on low, add the melted chocolate, vegetable oil, and water to the egg mixture. Mix until smooth.
6. Step 6: Gradually add the dry ingredients to the wet, mixing just until no lumps remain.
7. Step 7: Pour the batter into the prepared loaf pan. Bake for 85 to 90 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
8. Step 8: Let the bread cool completely in the pan before removing it to a wire rack.
9. Step 9: To make the ganache, place ½ cup milk chocolate chips in a heat-safe bowl and set aside.
10. Step 10: Heat the heavy cream in a medium saucepan over medium-high heat until it just begins to simmer, stirring occasionally to prevent burning.
11. Step 11: Pour the hot cream over the chocolate chips. Let sit for 1-2 minutes, then stir slowly until the ganache is smooth.
12. Step 12: Allow the ganache to cool and thicken slightly before spreading or drizzling it evenly over the cooled bread.
13. Step 13: Let the ganache set for at least 10–15 minutes before slicing and serving.

Tips & Variations

• Use room temperature eggs for better mixing and a lighter texture.
• For an extra fudgy crumb, you can add an additional tablespoon of vegetable oil.
• Try folding in chopped nuts or chocolate chunks into the batter for added texture.
• If you prefer dark chocolate, substitute the milk chocolate chips with dark chocolate chips in both the bread and ganache.

Storage

Store brownie bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to 1 week. Ganache-topped bread can be gently reheated in the microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, but it may affect the final flavor slightly. Dutch-processed cocoa is less acidic, giving a smoother taste and a deeper color.

How can I tell when the brownie bread is done baking?

Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. The bread will continue to set as it cools.

Brownie Bread with Milk Chocolate Ganache Recipe

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★★★★★

4.5 from 131 reviews

• Author: lina
• Total Time: 1 hour 50 minutes
• Yield: 1 loaf (about 10–12 servings) 1x

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Description

A decadent and rich Brownie Bread featuring a moist chocolate loaf topped with a smooth milk chocolate ganache. This recipe combines the fudgy texture of brownies with the rustic charm of homemade bread, perfect for chocolate lovers seeking a unique dessert or indulgent snack.

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Ingredients

Scale 1x2x3x

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

Milk Chocolate Ganache

• ½ cup (84 g) milk chocolate chips
• ¼ cup (59.5 g) heavy cream

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Instructions

1. Preheat oven and prepare pan. Preheat your oven to 325°F (163°C) and lightly spray a 9×5-inch metal loaf pan with nonstick cooking spray to prevent sticking.
2. Melt chocolate chips. Place 1 cup of milk chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between, until fully melted and smooth. Set aside to cool slightly.
3. Combine dry ingredients. In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt until evenly mixed.
4. Beat eggs and sugar. Using a stand mixer fitted with a paddle attachment, beat the eggs and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, about 5 minutes.
5. Add melted chocolate, oil, and water. With the mixer running on low speed, gradually add the melted chocolate, vegetable oil, and water to the egg mixture. Mix until the batter is smooth and well combined.
6. Incorporate dry ingredients. Slowly add the dry ingredient mixture into the wet ingredients, mixing on low until no lumps remain and the batter is homogenous.
7. Pour batter into loaf pan and bake. Transfer the batter to the prepared loaf pan, smoothing the top. Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
8. Cool the cake. Remove the bread from the oven and allow it to cool completely in the pan before adding the ganache.
9. Prepare the ganache. Place ½ cup milk chocolate chips in a heat-safe bowl. In a small saucepan over medium-high heat, bring ¼ cup heavy cream to a simmer, stirring occasionally to prevent burning.
10. Combine cream and chocolate. Pour the hot cream over the chocolate chips and let it sit undisturbed for 1 to 2 minutes. Then stir gently until all the chocolate is melted and the ganache is smooth.
11. Cool and spread ganache. Allow the ganache to cool slightly and thicken. Once thickened but still spreadable, drizzle or spread it evenly over the cooled brownie bread.
12. Set ganache and serve. Let the ganache set for at least 10-15 minutes before slicing and serving to allow for a clean cut and luscious texture.

Notes

• Ensure eggs are at room temperature for better volume when beaten.
• Do not overbake the bread to maintain a moist, fudgy texture; start checking for doneness at 80 minutes.
• Microwaving chocolate in intervals prevents burning and ensures a smooth consistency.
• Allow the ganache to cool sufficiently to avoid it sliding off the bread when spreading.
• The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brownie bread, chocolate loaf, chocolate ganache, chocolate dessert, homemade brownie, chocolate bread