Name: Brownie Bread with Milk Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
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; ¼ cup (59.5 g) heavy cream

I am absolutely thrilled to share with you my Brownie Bread with Milk Chocolate Ganache Recipe, a decadent twist on classic brownie and bread hybrids that I’ve come to adore. This rich, fudgy bread studded with melty milk chocolate chips is topped with a luscious milk chocolate ganache that perfectly balances the deep cocoa flavors. Every bite feels like a comforting hug, ideal for cozy afternoons or celebrations alike. I promise once you try it, you’ll be hooked as I am!

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

One of the things that truly excites me about this Brownie Bread with Milk Chocolate Ganache Recipe is the fantastic flavor profile. The Dutch-processed cocoa powder brings a rich, slightly bittersweet foundation while the generous amount of milk chocolate chips adds bursts of creamy sweetness throughout the bread. When you combine that with the silky, sweet ganache on top, it’s a perfect harmony of textures and tastes that never gets old in my kitchen.

I also love how this recipe is surprisingly easy to prepare despite looking and tasting like a showstopper dessert. You don’t need any fancy tools or obscure ingredients — just straightforward pantry staples that come together in a batter which bakes into a moist, tender loaf. Plus, the whole process is very forgiving, so if you’re a busy baker like me, it’s a fantastic go-to recipe.

Another reason I can't get enough of this brownie bread is how versatile it is. I’ve served it at family dinners, brought it to holiday parties, and even enjoyed it for a weekend brunch treat. It’s a crowd-pleaser that stands out because it’s not just another slice of cake or bread — it’s somewhere delightfully in between, making any occasion feel a little more special and indulgent.

Ingredients You'll Need

A rectangular chocolate loaf cake sits on a piece of parchment paper on a wooden surface, covered with thick, shiny dark chocolate syrup that drips down the sides onto the paper. The cake has a rough, textured top with evenly spaced ridges. Behind the cake is a white, ceramic cup filled with extra dark chocolate sauce, placed slightly out of focus. The whole setting is on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

What I appreciate about this recipe is the simplicity and purpose behind each ingredient. Every element works to create the perfect balance of flavor, texture, and color that makes this brownie bread so irresistible.

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

Milk Chocolate Chips: These add creamy pockets of sweetness throughout the bread and the ganache.
All-Purpose Flour: The foundation of the bread, providing structure while keeping it tender.
Dutch-Processed Cocoa Powder: Gives a rich, deep chocolate flavor with a smooth finish.
Baking Soda: Helps the bread rise and develop a light crumb without being too cakey.
Kosher Salt: Balances and enhances all the sweet and chocolate flavors.
Eggs: Provide moisture and help create a light, fluffy texture in the crumb.
Granulated Sugar: Sweetens the bread and helps with browning.
Vegetable Oil: Keeps the bread tender and moist without overpowering flavors.
Water: Adds moisture to produce that perfect crumb texture.
Heavy Cream: Essential for making the silky milk chocolate ganache that crowns the loaf.

Directions

Step 1: Preheat your oven to 325°F and generously spray a 9x5-inch metal loaf pan with nonstick cooking spray. This ensures your brownie bread will pop right out once baked.

Step 2: Melt 1 cup of milk chocolate chips in a medium, microwave-safe bowl using 30-second intervals, stirring well between each session until smooth. I like to set this aside to cool slightly so it integrates nicely later without cooking the eggs.

Step 3: Whisk together the dry ingredients – 1 ¼ cups all-purpose flour, ½ cup Dutch-processed cocoa powder, ¼ teaspoon baking soda, and 1 teaspoon kosher salt – in a medium bowl. This mix will give the bread its deep chocolate foundation.

Step 4: In the bowl of a stand mixer fitted with a paddle attachment, beat 3 large room-temperature eggs and 1 ¼ cups granulated sugar on medium-high speed until the mixture becomes light, fluffy, and pale, which usually takes about 5 minutes. This step really helps with the bread’s delicate crumb.

Step 5: With the mixer on low, pour in the melted chocolate, ½ cup vegetable oil, and ¾ cup water. Mix until just smooth and combined.

Step 6: Gradually add the dry ingredients to the wet, continuing to mix until no lumps remain. Be careful not to overmix; just enough until the flour disappears into the batter.

Step 7: Pour the batter into your prepared loaf pan and smooth the surface with a spatula. Bake for 85 to 90 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.

Step 8: Let the bread cool completely in the pan on a wire rack before moving on to the ganache. This helps the bread set so it won’t crumble when you spread the topping.

Step 9: For the milk chocolate ganache, place ½ cup milk chocolate chips in a heat-safe bowl. Heat ¼ cup heavy cream in a saucepan over medium-high heat until it just begins to simmer—watch carefully so it doesn’t burn.

Step 10: Pour the hot cream over the chocolate chips and let it sit for a minute. Then stir gently until the mixture is smooth and shiny.

Step 11: Allow the ganache to cool and thicken slightly before drizzling or spreading it evenly over your cooled brownie bread.

Step 12: Let the ganache set for 10-15 minutes at room temperature before slicing into 12 generous servings and enjoying the ultimate chocolate treat.

Servings and Timing

This Brownie Bread with Milk Chocolate Ganache Recipe yields 12 generous servings, perfect for sharing with family and friends. The prep time is about 20 minutes, with a longer baking time of 85 to 90 minutes, allowing the bread to bake slowly and evenly. After baking, you should allow the bread to cool completely for at least 30 minutes before adding the ganache, and then let the ganache set for around 15 minutes. All in all, total time from start to finish is roughly 1 hour and 40 minutes, making it a leisurely project that feels well worth the wait.

How to Serve This Brownie Bread with Milk Chocolate Ganache Recipe

A single-layered dark chocolate cake loaf with a rich, dense texture is shown sliced, revealing its moist and tightly packed crumb inside. The cake is topped with a shiny, smooth chocolate glaze that gently drips down the sides, adding a glossy finish. Two slices lie flat in front of the main loaf, with some extra glaze pooling around them. The scene is set on a light wooden surface with a blurred background featuring a beige cloth and a white cup filled with a red liquid, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving this brownie bread slightly warm so the ganache is silky but set — it’s the perfect way to experience the smooth contrast between the tender crumb and glossy topping. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream if you want to elevate it to an indulgent dessert.

For everyday enjoyment, I like to slice it into thick slabs and serve it on a pretty cake stand with a dusting of powdered sugar or chopped nuts for a bit of texture and visual appeal. A handful of fresh berries on the side brighten the rich chocolate flavors and make it feel a little lighter. If you’re hosting brunch or afternoon tea, plate individual slices with small fruit salads or espresso for a sophisticated touch.

When it comes to drinks, this brownie bread rocks a glass of cold milk, but I also adore it alongside a robust coffee or even a smooth port wine for an after-dinner treat. It’s wonderfully versatile on your dessert table for parties, holidays, or simply cozying up on a chilly night. This recipe truly shines served at room temperature or slightly warm, so you can experiment to find your favorite way.

Variations

One of the great things about this Brownie Bread with Milk Chocolate Ganache Recipe is how easy it is to customize. For example, if you want to add a nutty crunch, folding in chopped walnuts or pecans before baking adds beautiful texture and depth. You can even sprinkle some sea salt flakes on top of the ganache just before it sets to balance the sweetness with a salty finish.

If you’re catering to dietary needs, I’ve had success substituting gluten-free all-purpose flour blends for the regular flour to make this bread gluten-free — just be sure your baking soda is gluten-free as well. For a vegan version, replacing eggs with flaxseed eggs and using coconut oil instead of vegetable oil works well, but note the texture will be a bit different, more brownie-like in density.

For flavor twists, I personally enjoy mixing in a teaspoon of espresso powder into the batter to amplify the chocolate notes or adding orange zest for a citrus-chocolate flair. You can also experiment with white chocolate or dark chocolate chips in the ganache to play up contrasting sweetness or bitterness.

Storage and Reheating

Storing Leftovers

I usually store any leftover brownie bread in an airtight container at room temperature for up to three days. Keeping it covered well protects it from drying out and preserves the ganache topping beautifully. If your kitchen is warm, storing it in the refrigerator is fine but bring to room temperature before slicing so it’s soft and the ganache isn’t too firm.

Freezing

This bread freezes wonderfully, making it a great make-ahead treat. I typically wrap the cooled loaf tightly in plastic wrap, then place it in a resealable freezer bag or airtight container and freeze for up to two months. When you’re ready to enjoy it, thaw overnight in the fridge and bring to room temperature before serving.

Reheating

To refresh your brownie bread, I recommend warming individual slices gently in the microwave for about 15-20 seconds or in a low oven (around 300°F) for 5-7 minutes. This helps to soften the crumb and slightly melt the ganache, recreating that fresh-baked experience. Avoid overheating as the ganache can become too soft and the bread dry out.

FAQs

Can I use dark chocolate instead of milk chocolate chips?

Absolutely! Dark chocolate chips will provide a more intense chocolate flavor with less sweetness, which some chocolate lovers prefer. Just keep the quantities the same to preserve the texture and balance the ganache sweetness accordingly.

Is it necessary to use Dutch-processed cocoa powder?

While not mandatory, I highly recommend using Dutch-processed cocoa because it offers a smoother, richer flavor and darker color compared to natural cocoa powder. It also reacts differently with leavening agents, giving the bread a better texture.

Can I make the ganache ahead of time?

Yes, you can prepare the ganache a day in advance and refrigerate it in an airtight container. Before spreading, gently warm it until spreadable and let it cool slightly so it’s not too runny when you apply it on the bread.

My brownie bread cracked on top — is that normal?

Some cracking is perfectly normal and even adds a rustic charm to the bread. It usually happens because of the ganache setting on a slightly domed top. Just ensure the bread is fully baked by checking with a toothpick, and it will still be delicious.

Can I use a different pan size?

I recommend sticking with a 9x5-inch loaf pan as it ensures the bread bakes evenly. Using a different size might change the baking time, so you’ll need to watch closely and test for doneness with a toothpick.

Conclusion

I’m so excited for you to try this Brownie Bread with Milk Chocolate Ganache Recipe because it truly is a special treat that brings together the best of both worlds — fudgy brownies and tender bread. Whether you’re breaking it out for a special occasion or just to enjoy a sweet moment to yourself, this recipe will not disappoint. Happy baking, and enjoy indulging in every rich, chocolatey slice!