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.
Ingredients
- 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
- ½ cup (84 g) milk chocolate chips (for ganache)
- ¼ cup (59.5 g) heavy cream (for ganache)
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
