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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool the cake. Remove the bread from the oven and allow it to cool completely in the pan before adding the ganache.
- 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.
- 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.
- 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.
- 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
