Description
Indulge in a decadent homemade Brownie Bread featuring rich cocoa and melted milk chocolate chips, baked to perfection and topped with a luscious milk chocolate ganache. Perfect for dessert lovers craving a moist, chocolatey treat that combines the best of brownies and bread in one easy-to-make loaf.
Ingredients
Dry 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
Wet Ingredients
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (109 g) vegetable oil
- ¾ cup water
Chocolate Components
- 1 cup (168 g) milk chocolate chips (for batter)
- ½ cup (84 g) milk chocolate chips (for ganache)
Ganache
- ¼ cup (59.5 g) heavy cream
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C) and spray a 9x5-inch metal loaf pan with nonstick cooking spray to ensure easy removal of the bread after baking.
- Melt chocolate: Place 1 cup (168 g) of milk chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt until evenly mixed.
- Beat eggs and sugar: Using a stand mixer fitted with a paddle attachment, beat the room temperature eggs and granulated sugar on medium-high speed for about 5 minutes until the mixture is light, fluffy, and pale in color.
- Add wet ingredients to egg mixture: On low speed, gradually incorporate the melted chocolate, vegetable oil, and water into the egg and sugar mixture until smooth and well combined.
- Mix dry ingredients with wet: Slowly add the dry ingredient mixture into the wet ingredients, mixing gently until no lumps remain and the batter is smooth.
- Pour into pan and bake: Transfer the batter into the prepared loaf pan, smoothing the top. Bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool the bread: Remove the loaf from the oven and allow it to cool completely in the pan before applying the ganache.
- Prepare ganache: Place ½ cup (84 g) milk chocolate chips in a heat-safe bowl and set aside. In a medium saucepan, heat ¼ cup (59.5 g) heavy cream over medium-high heat until it just begins to simmer, stirring occasionally and being careful not to burn it.
- Combine cream and chocolate: Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes to soften the chocolate. Then stir slowly until the mixture is smooth and glossy.
- Apply ganache: Allow the ganache to cool and thicken slightly before drizzling or spreading it evenly over the cooled brownie bread.
- Set ganache before serving: Let the ganache set for at least 10-15 minutes at room temperature before slicing and serving for clean cuts and maximum flavor.
Notes
- Make sure eggs are at room temperature for better aeration and cake texture.
- If you don’t have Dutch-processed cocoa powder, you can use natural cocoa powder but reduce baking soda to 1/8 teaspoon.
- Using a metal loaf pan helps achieve even baking and a nice crust.
- The ganache can be refrigerated if needed; just bring to room temperature before spreading.
- Store leftover brownie bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
