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Brownie Bread with Milk Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 4 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings
  • Category: Dessert, Bread
  • Method: Baking
  • Cuisine: American

Description

This decadent Brownie Bread recipe combines the rich, fudgy texture of brownies with the portability of a loaf cake. Featuring milk chocolate chips, Dutch-processed cocoa powder, and a smooth milk chocolate ganache topping, this dessert bread is perfect for satisfying chocolate cravings. The bread is baked low and slow to ensure a moist, tender crumb, then finished with a luscious ganache that adds a glossy, creamy finish.

Ingredients

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

  1. Preheat Oven: Preheat your oven to 325°F (163°C) and spray a 9x5-inch metal loaf pan with nonstick cooking spray to prepare for baking the bread.
  2. Melt Chocolate Chips: Place 1 cup of milk chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.
  3. Whisk Dry Ingredients: In a medium bowl, combine the all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt. Whisk together to evenly distribute all dry ingredients.
  4. Beat Eggs and Sugar: Using a stand mixer fitted with a paddle attachment, beat the 3 eggs and granulated sugar on medium-high speed until the mixture becomes light, fluffy, and pale in color, about 5 minutes.
  5. Add Wet Ingredients: With the mixer on low speed, gradually add the melted chocolate, vegetable oil, and water to the egg mixture. Mix until smooth and well combined.
  6. Combine Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing until there are no lumps and a smooth batter forms.
  7. Pour Batter and Bake: Pour the brownie batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  8. Cool the Bread: Remove the loaf from the oven and allow it to cool completely in the pan before adding the ganache.
  9. Prepare Ganache - Set Chocolate Chips Aside: Place ½ cup milk chocolate chips in a heatproof bowl and set aside while heating the cream.
  10. Heat Heavy Cream: In a medium saucepan over medium-high heat, bring the ¼ cup heavy cream to a gentle simmer, stirring occasionally to prevent burning.
  11. Combine Cream and Chocolate: Pour the hot cream over the set-aside chocolate chips and let it sit undisturbed for 1-2 minutes to soften the chocolate.
  12. Stir Ganache: Slowly stir the mixture until all the chocolate chips melt completely, forming a smooth and glossy ganache.
  13. Cool Ganache Slightly: Let the ganache cool and thicken slightly at room temperature so it spreads easily without running.
  14. Spread Ganache on Bread: Pour and gently spread the ganache over the top of the cooled brownie bread loaf.
  15. Set Ganache: Allow the ganache to set at room temperature for at least 10-15 minutes before slicing to serve.

Notes

  • The baking time may vary based on your oven; start checking at 80 minutes to avoid overbaking.
  • Room temperature eggs help achieve a lighter and fluffier batter.
  • Use a metal loaf pan for better heat conduction and even baking.
  • Allow the ganache to fully set for the best texture and appearance on slices.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
  • To enhance the chocolate flavor, consider adding 1 teaspoon vanilla extract to the wet ingredients.

Find it online: https://suerecipe.com/brownie-bread-with-milk-chocolate-ganache-recipe/