I created a fudgy, brownie-like quick bread that’s baked in a loaf pan and finished with a silky milk chocolate ganache—perfectly sliced like bread, yet rich like a brownie. It’s a nostalgic treat with easy prep and impressive results. Brownie Bread

Why You’ll Love This Recipe

I love that this combines the best of both worlds: the gooey satisfaction of a brownie with the cozy loaf presentation of quick bread. It’s simple to make, hugely satisfying, and that ganache glaze takes it over the top—truly the ultimate comfort dessert.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (168 g) milk chocolate chips
1¼ cups (156 g) all-purpose flour
½ cup (59 g) Dutch-processed cocoa powder
¼ tsp baking soda
1 tsp kosher salt
3 large eggs, room temperature
1¼ 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

directions

Preheat oven to 325 °F. Spray a 9×5″ metal loaf pan with nonstick cooking spray.
In a microwave-safe bowl, melt the 1 cup of milk chocolate chips in 30‑second bursts, stirring until smooth. Let cool slightly.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a stand mixer fitted with paddle attachment, beat eggs and sugar until pale and fluffy, about 5 minutes.
With mixer on low, add melted chocolate, oil, and water until the batter is smooth.
Gradually add dry ingredients, mixing until no lumps remain.
Pour batter into prepared pan and bake 85–90 minutes, or until toothpick inserted in center comes out with a few moist crumbs (not wet batter). Begin checking at 75 minutes to avoid overbaking.
Cool completely in pan before adding ganache.

For the ganache

Place the remaining ½ cup chocolate chips in a heat-safe bowl. Simmer heavy cream in a saucepan, then pour it over the chips.
Let sit briefly, then stir until smooth. Cool slightly before drizzling over the cooled loaf.
Allow ganache to set 10–15 minutes before slicing and serving.

Servings and timing

This recipe yields 12 generous slices.

Prep time: ~15 minutes
Bake time: ~85–90 minutes
Total time: ~1 hour 40 minutes

Variations

I sometimes swap milk chocolate for semi-sweet chips for a richer flavor.
Regular unsweetened cocoa can replace Dutch-processed, though the loaf may be less dark.
I’ve used canola oil instead of vegetable with no flavor loss.
To add texture, try folding in nuts or swirling in caramel before baking.

storage/reheating

I store leftover slices in an airtight container at room temperature for up to two days. For longer freshness, I refrigerate them up to a week, though that can slightly dry the crumb. To reheat, I pop individual slices in the microwave for 10–15 seconds. Ganache firms up when chilled, so I let cold slices sit at room temperature before warming.

FAQs

What’s the best way to know the bread is done?

I use a toothpick in the center—it’s done when a few moist crumbs cling, but no wet batter. Around 85 minutes is typical, but ovens vary.

Can I use unsweetened cocoa powder?

Yes—but the loaf will look lighter and have a thinner chocolate flavor compared to Dutch-processed. I’ve done both with good results.

What if I don’t have a loaf pan?

I’ve baked this in an 8 or 9‑inch square pan or a deep-dish pie plate; times may vary slightly.

How do I store and freeze it?

At room temp in an airtight container for 2 days, refrigerated up to a week, or frozen for 3 months after wrapping tightly. Thaw overnight.

Can I skip the ganache?

Absolutely. The bread is deliciously fudgy on its own, though the ganache adds extra richness and gloss.

Conclusion

I love how this brownie bread feels both nostalgic and special—easy enough for a weeknight treat, elegant enough for guests. The ganache is optional, but always a hit. I can’t wait to see how you make it your own!

Brownie Bread

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Author: Sue
Prep Time: 15 minutes
Cook Time: 85–90 minutes
Total Time: 1 hour 40 minutes
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A fudgy, brownie-inspired quick bread baked in a loaf pan and topped with a smooth milk chocolate ganache. It's easy to make, rich, and perfectly sliceable like bread.

Instructions

Preheat oven to 325 °F. Spray a 9×5″ metal loaf pan with nonstick cooking spray.
Melt 1 cup milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a stand mixer, beat eggs and sugar until pale and fluffy, about 5 minutes.
On low speed, add melted chocolate, vegetable oil, and water. Mix until smooth.
Gradually add dry ingredients to the wet mixture and mix until no lumps remain.
Pour batter into prepared pan and bake for 85–90 minutes, or until a toothpick comes out with a few moist crumbs. Begin checking at 75 minutes.
Cool the loaf completely in the pan.
For the ganache, place ½ cup chocolate chips in a bowl. Simmer heavy cream and pour over chips. Let sit, then stir until smooth.
Cool slightly and drizzle over cooled loaf. Let ganache set for 10–15 minutes before slicing.

Notes

Begin checking doneness at 75 minutes to prevent overbaking.
Can use semi-sweet chocolate chips for a richer taste.
Unsweetened cocoa powder is a workable substitute for Dutch-processed.
Canola oil works as a substitute for vegetable oil.
Optional add-ins: nuts or caramel swirls.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 28g
Sodium: 220mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg