Name: Chocolate Brownie Bread with Milk Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 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; 1 cup (168 g) milk chocolate chips (for batter); ½ cup (84 g) milk chocolate chips (for ganache); ¼ cup (59.5 g) heavy cream

I absolutely adore this Chocolate Brownie Bread with Milk Chocolate Ganache Recipe because it brings together the moist, fudgy goodness of a rich brownie and the comforting, tender crumb of homemade bread in one irresistible loaf. I've found it's a wonderful treat that combines deep cocoa flavors with a luxurious milk chocolate ganache topping, making every bite feel like a celebration. Whether it’s for an afternoon coffee break or a decadent dessert after dinner, this recipe is a guaranteed crowd-pleaser that I’m excited to share with you.

Why You'll Love This Chocolate Brownie Bread with Milk Chocolate Ganache Recipe

I love how this recipe manages to capture the best of both worlds: the dense, chocolatey depth of a classic brownie and the soft, sliceable texture of bread. When you bite into this loaf, you’re met with a rich cocoa flavor that’s balanced perfectly by the smooth, creamy milk chocolate ganache on top. The slightly salty, slightly sweet profile keeps me coming back for more, and it feels like a true indulgence without being over the top.

One of the things I appreciate the most is how straightforward it is to prepare. Despite looking impressive, this recipe comes together easily with simple techniques like melting chocolate, whisking dry ingredients, and mixing batter in one bowl. You don’t have to be a pro baker to nail this—it’s totally achievable and rewarding even if you’re new to baking. Plus, the smell that fills the kitchen while it’s baking? Pure happiness.

Another reason I keep this recipe in my rotation is that it’s incredibly versatile. I’ve served it warm for cozy weekend breakfasts, chilled it for fancy gatherings, and even gifted it wrapped in parchment paper for holiday presents. It’s perfect for sharing during any occasion where you want to impress without stress. I can honestly say it stands out because it’s not just another dessert—it’s a conversation starter and a comfort food rolled into one.

Ingredients You'll Need

A loaf of rich chocolate brownie sits in a rectangular metal pan on a white marbled surface. The brownie has a cracked, shiny top showing melted chocolate chips beneath the crust. The texture looks dense and moist with visible chunks of chocolate inside. The pan is surrounded by a black wire cooling rack. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chocolate Brownie Bread with Milk Chocolate Ganache Recipe lies in its simplicity: every ingredient you use plays a crucial role in delivering that perfect fudgy texture, deep chocolate flavor, and luscious finish. From quality cocoa powder to creamy heavy cream, these are staples that make the magic happen.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Milk chocolate chips: These provide the smooth, sweet base for both the batter and the ganache topping, enhancing richness.
All-purpose flour: The backbone of the bread’s structure, giving it that satisfying sliceable texture.
Dutch-processed cocoa powder: Adds deep, intense chocolate flavor and a beautiful dark color.
Baking soda: Helps the brownie bread rise just enough for a tender crumb without sacrificing density.
Kosher salt: Balances and elevates all the chocolate flavors.
Large eggs (room temperature): Bind everything together and add moisture for a fudgy finish.
Granulated sugar: Sweetens the chocolate perfectly without overpowering it.
Vegetable oil: Keeps the bread extra moist and soft.
Water: Adds the right consistency to the batter.
Heavy cream: Creates the silky, luscious milk chocolate ganache that crowns the loaf.

Directions

Step 1: Preheat your oven to 325°F. Lightly grease a 9x5-inch metal loaf pan with nonstick cooking spray to ensure the brownie bread doesn’t stick after baking.

Step 2: Melt 1 cup of milk chocolate chips in a medium, microwave-safe bowl. Heat in 30-second intervals, stirring between each session until the chocolate is completely melted and smooth. Set aside to cool slightly while you prepare the dry ingredients.

Step 3: In a separate medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt until they are well combined. This helps distribute the leavening and cocoa evenly throughout the batter.

Step 4: Using a stand mixer fitted with a paddle attachment, beat the eggs and granulated sugar together on high speed for about 5 minutes. The mixture should become pale, thick, and fluffy—that’s key to a light but fudgy crumb.

Step 5: With the mixer on low speed, slowly add the melted chocolate, vegetable oil, and water to the egg mixture. Mix just until everything is smooth and fully incorporated, making sure not to overmix.

Step 6: Gradually add the dry ingredients to the wet ingredients while mixing at low speed. Stir until you see no lumps and the batter has a thick, glossy texture.

Step 7: Pour the batter into your prepared loaf pan, smoothing the top with a spatula so it bakes evenly. Place it in the oven and bake for 85 to 90 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs—no raw batter.

Step 8: Remove the loaf from the oven and allow it to cool completely in the pan before moving on to the ganache. This ensures the ganache doesn’t melt when applied.

Step 9: To make the milk chocolate ganache, place ½ cup of milk chocolate chips in a heat-safe bowl. In a small saucepan, gently heat ¼ cup of heavy cream over medium-high heat until it just begins to simmer. Be careful not to boil or burn it.

Step 10: Pour the hot cream over the chocolate chips and let it sit for a minute or two to soften the chips. Then, stir slowly until the ganache is silky smooth and glossy.

Step 11: Allow the ganache to cool and thicken slightly (about 5 minutes) before drizzling or spreading it evenly over the cooled brownie bread.

Step 12: Let the ganache set for at least 10 to 15 minutes before slicing the loaf. This helps the topping firm up nicely and makes for cleaner cuts.

Servings and Timing

This Chocolate Brownie Bread with Milk Chocolate Ganache Recipe yields about 12 generous servings, making it perfect for sharing at parties or family gatherings. Expect the prep time to be around 20 minutes, with the bake time at approximately 85 to 90 minutes. Cooling and ganache setting add another 30 minutes or so, bringing the total time to about 1 hour and 40 minutes. While it requires some patience, I promise the results are totally worth it.

How to Serve This Chocolate Brownie Bread with Milk Chocolate Ganache Recipe

A stack of three thick, dark brown chocolate brownies sits centered on a round white plate. Each brownie layer shows a dense, moist texture with small air holes visible on the surface. Rich, shiny dark chocolate sauce is poured over the top brownie, slowly dripping down the sides and pooling slightly on the plate. The background features a white marbled surface, keeping the focus on the brownies. photo taken with an iphone --ar 4:5 --v 7

I love serving this chocolate brownie bread warm, fresh out of the oven once the ganache has had time to set. The warmth melts the ganache slightly, creating a luscious, almost molten experience that is simply divine. However, it’s also fantastic chilled or at room temperature for a denser, fudgier bite, which makes it versatile depending on your mood or occasion.

For a cozy touch, I often pair slices with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries or a sprinkle of toasted nuts like hazelnuts or pecans on top offer delightful texture and a burst of flavor contrast. When I’m serving this at a holiday gathering or party, I make sure to plate slices with a decorative drizzle of extra ganache and a few edible flowers or mint leaves for a show-stopping presentation.

When it comes to drinks, I can never go wrong with a robust cup of coffee or a glass of red wine like a fruity Merlot or a bold Cabernet. For a non-alcoholic twist, a rich hot chocolate or creamy chai latte complements the chocolate notes beautifully. Whether it’s a casual family dessert or a sophisticated supper club treat, this bread always fits right in and elevates the experience.

Variations

Over time, I’ve experimented with a few fun tweaks to this Chocolate Brownie Bread with Milk Chocolate Ganache Recipe. If you want to switch things up, consider using dark chocolate instead of milk chocolate for a more intense, bittersweet finish. You can also fold in chopped nuts, chocolate chunks, or even swirl in peanut butter for extra dimension.

If you or someone you’re baking for has dietary restrictions, I’ve found that swapping the all-purpose flour for a gluten-free blend works beautifully, as long as it’s one designed for baking. For a vegan version, you can replace the eggs with flax eggs or unsweetened applesauce and use dairy-free chocolate chips and coconut cream instead of heavy cream for the ganache. Just keep in mind texture and flavor will shift slightly, but the result remains delicious.

For a quicker option, you might try baking this recipe in muffin tins for about 20-25 minutes, turning the brownie bread into easy individual servings. Or if you prefer a crispier crust, bake it in a cast iron skillet for a shorter time at a higher temperature. I love that this recipe lends itself to experimentation without losing its soul.

Storage and Reheating

Storing Leftovers

I always store any leftover brownie bread covered tightly with plastic wrap or in an airtight container at room temperature if I plan to eat it within 2 to 3 days. This keeps the loaf moist and preserves the fresh-baked flavors beautifully. If your kitchen is warm or humid, refrigerating briefly is okay, but I recommend bringing the slices back to room temperature before enjoying.

Freezing

This chocolate brownie bread freezes wonderfully, which is perfect if you want to prepare it ahead of time. I slice it first, then wrap individual pieces tightly in plastic wrap and place them in a freezer-safe ziplock bag or container. Properly wrapped, the bread keeps for up to 3 months. When you’re ready to enjoy, just thaw slices overnight at room temperature or warm gently in the oven.

Reheating

To reheat, I prefer warming slices in a toaster oven or conventional oven at 300°F for about 5 to 7 minutes, which revives the fudgy texture without drying it out. Avoid microwaving if possible since it can make the bread gummy and tough. If you want to recreate that melty ganache moment, add a small spoonful of warm ganache or chocolate syrup after reheating.

FAQs

Can I use semi-sweet or dark chocolate chips instead of milk chocolate?

Absolutely! Semi-sweet or dark chocolate chips will give the bread a richer, more intense chocolate flavor. Just remember that dark chocolate can be slightly more bitter, so you might want to adjust the sugar amount slightly if you prefer a sweeter finish.

Is it necessary to let the brownie bread cool completely before adding ganache?

Yes, letting the bread cool fully prevents the ganache from melting and running off the loaf. It also helps the ganache set properly on top, giving you a neat, glossy finish that holds its shape when sliced.

Can I make this recipe dairy-free or vegan?

Yes, with a few substitutions! Use a dairy-free chocolate chip option and replace heavy cream with coconut cream for the ganache. For the eggs, try flaxseed eggs or applesauce. Keep in mind texture may be slightly different but still delightful.

How can I tell when the Chocolate Brownie Bread is done baking?

Insert a toothpick into the center after about 85 minutes of baking. It should come out with a few moist crumbs, but no wet batter. Because this bread is fudgy, it’s important not to overbake; a slightly underdone center keeps it soft and tender.

What’s the best way to slice this bread for serving?

I recommend using a serrated bread knife and cutting gently with a slow sawing motion. This helps maintain the ganache topping and prevents the slices from crumbling. I usually serve slightly thick slices—about ¾ inch—to savor each bite.

Conclusion

If you’re craving something that feels both indulgent and comforting, I can’t recommend this Chocolate Brownie Bread with Milk Chocolate Ganache Recipe enough. It’s a beautiful way to enjoy the richness of brownies in a loaf form that’s perfect for sharing or savoring slowly over days. Give it a try—you might just find your new favorite chocolate treat to bake again and again.