The Ultimate Brownie Bread Recipe: A Fudgy, Chocolatey Masterpiece
There is a specific kind of magic that happens in a kitchen when the scent of melting chocolate begins to drift toward the living room. It’s a heavy, comforting aroma that promises something indulgent. I first stumbled upon the idea for this Brownie Bread on a rainy Tuesday when I couldn’t decide between the chewy edges of a brownie and the soft, sliceable comfort of a loaf cake.
The result was this recipe: a deep, dark, and incredibly moist bread that feels like a warm hug in dessert form. It has that characteristic crinkly top we all love in a brownie, but with a tender crumb that holds up perfectly to a thick smear of milk chocolate ganache. It’s the kind of bake that makes your house feel like the best bakery in town.
Why You’ll Love This
The Best of Both Worlds: You get the dense, fudgy soul of a brownie with the airy, sliceable structure of a quick bread.
A Chocolate Lover’s Dream: Between the Dutch-processed cocoa and the velvet-smooth ganache, it hits every chocolate note perfectly.
Incredibly Long-Lasting: Thanks to the oil and melted chocolate in the batter, this bread stays moist for days—if it even lasts that long.
The Picky Eater’s Approval
I have a friend who claims they “don’t really do sweets.” They usually pass on the dessert tray, opting for black coffee instead. When I pulled this loaf out of the oven, they were skeptical, watching me drizzle that glossy ganache over the top. I cut a thick, warm slice and didn’t say a word. Five minutes later, the slice was gone, and they were asking if I had a second loaf hidden in the kitchen. It’s the kind of dish that wins over even the most reluctant dessert eaters because it isn’t cloyingly sweet—it’s just rich, balanced, and deeply satisfying.
What Makes It Special
Dutch-Processed Cocoa: This gives the bread its dark, sophisticated color and a smoother, more mellow chocolate flavor than standard cocoa powder.
Melted Milk Chocolate: Folding melted chips directly into the batter ensures a fudgy interior that doesn’t dry out.
The Five-Minute Whip: Beating the eggs and sugar for a full five minutes creates a structural lift and that beautiful, shiny top.
Silky Ganache: A simple two-ingredient topping that elevates this from a simple snack cake to a centerpiece dessert.
Making It Happen
We start by getting the oven ready at 325°F and preparing our loaf pan. The foundation of this bread is the melted chocolate; gently warming those milk chocolate chips until they are liquid gold creates the base for our moisture. While that cools, you’ll whisk together your dry ingredients—flour, cocoa, baking soda, and salt—ensuring there are no cocoa lumps left behind.
The real secret is in the mixer. You’ll want to beat the eggs and sugar until they are pale, thick, and fluffy. This takes about five minutes, but don’t skip it; this air is what gives the bread its height. Once that’s ready, you’ll stream in the melted chocolate, oil, and water. As the dry ingredients join the party, the batter transforms into a thick, glossy chocolate ribbon.
Pour it into the pan and let it bake low and slow. It takes nearly an hour and a half, but your patience is rewarded with a loaf that is perfectly cooked through while remaining fudgy in the center. Once it’s completely cool, you’ll simmer heavy cream and pour it over more chocolate chips to create a ganache that flows like lava over the loaf.
You Must Know
Room Temp Eggs: Cold eggs won’t whip up to the same volume as room-temperature ones. Set them in a bowl of warm water for five minutes if you’re in a rush.
The Toothpick Test: Because this is a dense bread, look for a few moist crumbs on the toothpick. If it comes out with wet batter, it needs more time.
Cooling is Key: Do not pour the ganache on a warm loaf. It will slide right off and soak in too much. Patience leads to that perfect thick layer of frosting.
Serving Ideas
This bread is a star on its own, but it pairs beautifully with a cold glass of whole milk or a strong, bitter espresso to balance the richness. For a dinner party, serve a thick slice with a dollop of lightly sweetened whipped cream and a handful of tart raspberries.
Make It Different
The Nutty Loaf: Fold in a half-cup of chopped toasted walnuts or pecans for a bit of crunch.
Salted Caramel: Drizzle a little salted caramel sauce over the ganache before it sets for a decadent twist.
Dark Chocolate Version: Swap the milk chocolate chips and heavy cream for 60% dark chocolate if you prefer a less sweet, more intense cocoa experience.
Storage and Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want that “just out of the oven” feel, pop a slice in the microwave for 10 seconds. The ganache will soften slightly, and the bread will become incredibly tender. You can also freeze individual slices wrapped tightly in plastic wrap for up to two months.
Success Tips
Measure by Weight: If you have a kitchen scale, use the gram measurements provided. Flour is easy to pack too tightly into a measuring cup, which can lead to a dry loaf.
Don’t Over-mix: Once the flour goes in, mix only until the white streaks disappear. Over-mixing develops gluten, which makes the bread tough rather than tender.
FAQ
Can I use natural cocoa powder instead of Dutch-processed?
You can, but the flavor will be more acidic and the color will be lighter. Dutch-processed is recommended for that classic deep “brownie” look and taste.
Why does it take so long to bake?
This is a very dense, moist batter with a high sugar and fat content. The low temperature and long bake time ensure the middle sets without the outside burning.
Can I make this in a muffin tin?
Yes, but you will need to significantly reduce the bake time to about 20–25 minutes. Keep a close eye on them!
Is the water necessary?
Yes. The water helps hydrate the cocoa powder, blooming the flavor and ensuring the crumb remains soft.
What if my ganache is too runny?
Let it sit on the counter for 10–15 minutes. As it cools, the fats will solidify and it will thicken into a spreadable consistency.
Recipe Card
Prep time: 20 minutes
Cook time: 90 minutes
Total time: 1 hour 50 minutes
Servings: 10–12 slices
Category: Dessert / Quick Bread
Difficulty: Medium
Cuisine: American
Yield: 1 9×5-inch loaf
Equipment
9×5-inch metal loaf pan
Stand mixer or electric hand mixer
Microwave-safe bowls
Medium saucepan
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
Nutrition (Per Serving)
Calories: 345 kcal
Carbohydrates: 42g
Protein: 4g
Fat: 19g
Saturated Fat: 7g
