Name: Brownie Bread Recipe
Prep time: 15 min
Cook time: 1 h 25 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

Jump to Recipe· 4.9 from 12 reviews

If you adore brownies and have a soft spot for a classic quick bread, get ready to meet your new favorite hybrid: Brownie Bread. This decadent loaf brings together the rich fudginess of a brownie with the sliceable, shareable beauty of bread. It’s temptingly chocolatey, with a tender crumb and a glossy ganache topping that seals the deal. Serve it for dessert, tuck it into lunchboxes, or sneak a slice with your morning coffee — there’s no wrong way to enjoy Brownie Bread!

Ingredients You’ll Need

The beauty of Brownie Bread lies in its simple, pantry-friendly ingredients. Each one plays a key role, ensuring the loaf is irresistibly moist, perfectly chocolatey, and boasts that signature glossy finish. Here’s what you’ll need, plus a few tips for chocolatey success:

Milk chocolate chips (1 cup for bread, ½ cup for ganache): These bring creamy, sweet chocolate notes and a smooth ganache finish.
All-purpose flour (1¼ cups): This forms the structure of your bread, keeping it sliceable but tender.
Dutch-processed cocoa powder (½ cup): For a rich, deep chocolate flavor and dark color that looks as dreamy as it tastes.
Baking soda (¼ teaspoon): Just a hint helps the bread rise to the perfect loaf height.
Kosher salt (1 teaspoon): Amplifies the chocolate, balances sweetness, and gives your Brownie Bread extra dimension.
Eggs, room temperature (3 large): These bind the ingredients and provide just the right level of richness and structure.
Granulated sugar (1¼ cups): The sweetness we crave in a brownie, ensuring each bite is perfectly balanced.
Vegetable oil (½ cup): For exceptional moistness, ensuring your bread stays soft and luscious (never dry).
Water (¾ cup): Keeps the batter fluid and adds an extra touch of tenderness to the crumb.
Heavy cream (¼ cup, for ganache): Combines with chocolate chips for a silky, decadent ganache topping that sets up just right.

How to Make Brownie Bread

Step 1: Prep and Preheat

Start by preheating your oven to 325°F. Grab a 9×5-inch metal loaf pan, give it a generous coat of nonstick cooking spray (or line it with parchment paper for easy lifting), and set it aside. This ensures that your Brownie Bread will release easily when cooled, with those beautiful crisp edges we all love.

Step 2: Melt the Chocolate

Add 1 cup of milk chocolate chips to a medium, microwave-safe bowl. Microwave in 30-second bursts, stirring between each interval, until the chocolate is silky smooth. Set it aside to cool slightly while you prepare your dry goods — this prevents scrambled eggs later on!

Step 3: Mix the Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt. Make sure everything is fully combined so your Brownie Bread rises evenly and the cocoa flavor shines through in every bite.

Step 4: Beat Eggs and Sugar

Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the eggs and granulated sugar on medium speed until the mixture is light and fluffy, about 5 minutes. This step creates a beautifully airy base and helps the batter hold onto that fudgy, tender texture.

Step 5: Build the Batter

With the mixer on low, slowly pour in your melted chocolate, followed by the vegetable oil and water. Let the mixer run just until everything is smoothly blended. These wet ingredients ensure your Brownie Bread stays moist and chocolatey — never dry.

Step 6: Combine Wet and Dry

Gradually add your dry mixture into the wet, mixing gently. Don’t overmix; just blend until you see no more dry streaks. This keeps the crumb delicate and prevents your bread from getting dense.

Step 7: Pour and Bake

Pour your glossy, chocolatey batter into the prepared loaf pan, smoothing the top. Bake for 85 to 90 minutes, but start checking at the 75-minute mark with a toothpick. You’re looking for just a few moist crumbs (not wet batter). Overbaking can dry it out, so err on the safe side — fudgy is best!

Step 8: Cool Completely

Let your Brownie Bread cool fully in the pan before you add the ganache. This patience pays off — a cool loaf means your ganache won’t slip right off the top.

Step 9: The Milk Chocolate Ganache

Heat ¼ cup heavy cream in a small saucepan until it’s just barely simmering. Pour it over ½ cup of chocolate chips in a heat-proof bowl and let the mixture rest for a minute. Stir gently until the ganache is glossy and smooth. Let it cool until slightly thickened before drizzling over your bread.

Step 10: Finish and Slice

Spread the ganache over your cooled loaf, letting it drip deliciously down the sides. Let the ganache set for at least 10 to 15 minutes. Now comes the best part — slice into that gorgeous Brownie Bread and enjoy!

How to Serve Brownie Bread

Garnishes

Dress up your Brownie Bread with a dusting of powdered sugar, a sprinkle of chocolate shavings, or even some extra mini chocolate chips. For a special touch, add a dollop of whipped cream or drizzle of caramel sauce right before serving.

Side Dishes

This bread shines alongside a scoop of vanilla ice cream or a handful of fresh berries. For celebrations, add a glass of cold milk or a piping hot cup of coffee or espresso to round out the chocolatey richness perfectly.

Creative Ways to Present

Turn Brownie Bread into an indulgent dessert tray by cutting it into cubes and serving with toothpicks and a bowl of ganache for dipping. Or, try toasting slices lightly and topping with a scoop of ice cream — think brownie sundae, but with a delightful twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap any leftover Brownie Bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The crumb stays soft, and the ganache keeps it extra luscious.

Freezing

For longer storage, freeze individual slices of Brownie Bread (with or without ganache) wrapped in plastic and placed in a freezer bag. They’ll stay good for up to 2 months; just thaw at room temperature before serving for a quick chocolate fix anytime.

Reheating

If you love a slightly warm, gooey treat, microwave a slice of Brownie Bread for about 10-15 seconds. The chocolate chips and ganache will melt just a bit, intensifying that rich, just-baked aroma.

FAQs

Can I substitute dark chocolate for milk chocolate in the bread or ganache?

Absolutely! Using dark chocolate chips instead of milk will give your Brownie Bread a deeper, less sweet flavor that chocolate lovers will adore. Feel free to play around with your favorite chocolate to find your perfect match.

What if I don’t have Dutch-processed cocoa powder?

No worries — you can use natural unsweetened cocoa powder in a pinch, though you may notice a slightly tangier, lighter result. Dutch-processed provides more richness, but both work well in this recipe.

Can I add nuts or mix-ins to the loaf?

Definitely! Stir in up to ½ cup chopped walnuts, pecans, or even swirl in peanut butter or caramel before baking for an extra special Brownie Bread. Let your taste buds guide you.

How do I know when the bread is done baking?

Start testing at 75 minutes. Insert a toothpick into the center; you want a few moist crumbs to cling, but no wet batter. Overbaking can make it dry, so don’t wait for a totally clean toothpick.

Can I double the recipe for two loaves?

Yes! Double all ingredients and divide between two loaf pans. Bake in the middle of the oven, rotating pans halfway through, and check doneness with a toothpick. Perfect for gifting or freezing ahead!

Final Thoughts

Brownie Bread brings together the best of both dessert worlds — chocolatey, fudgy, and oh-so-sliceable. It’s a treat that feels special but is easy to whip up anytime the craving hits. I can’t wait for you to try this recipe and make it your new go-to chocolate fix. Happy baking!