Decadent Chocolate Brownie Bread

This decadent brownie bread brings together the fudgy richness of brownies with the convenience of a quick bread. The chocolate lover's dream combines melted chocolate chunks with cocoa powder for an intensely chocolatey experience that stays moist for days.

I first developed this recipe during a winter baking marathon when my family requested something "different than regular brownies." The smell of this bread baking still reminds me of that cozy weekend, and now it's our go to dessert whenever chocolate cravings strike.

Ingredients

• 1 cup milk chocolate chips: For batter creates pockets of melty chocolate throughout
• 1 ¼ cups all purpose flour: Provides structure without making it too cakey
• ½ cup Dutch processed cocoa powder: Offers deeper chocolate flavor than natural cocoa
• ¼ teaspoon baking soda: Helps with the slight rise while maintaining density
• 1 teaspoon kosher salt: Enhances all the chocolate notes
• 3 large eggs: At room temperature create better emulsion for a tender crumb
• 1 ¼ cups granulated sugar: Balances the bittersweet chocolate flavors
• ½ cup vegetable oil: Keeps the bread moist for days after baking
• ¾ cup water: Thins the batter for the perfect texture
• ½ cup milk chocolate chips: For the ganache choose high quality for the smoothest finish
• ¼ cup heavy cream: Full fat is essential for proper setting

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to exactly 325°F. This moderate temperature allows the bread to bake thoroughly without drying out. Spray a 9x5 inch metal loaf pan thoroughly with nonstick cooking spray, making sure to coat all corners and sides completely.

Melt The Chocolate:

Add the chocolate chips to a medium microwave safe bowl. Heat in 30 second intervals, stirring thoroughly between each until completely smooth. This gradual approach prevents scorching. Allow to cool slightly while preparing other ingredients so it won't cook the eggs.

Combine Dry Ingredients:

In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly distributed. Whisking eliminates lumps and ensures even distribution of leavening agents throughout the bread.

Create The Base:

In your stand mixer with paddle attachment, beat eggs and sugar for a full 5 minutes until the mixture becomes pale yellow and significantly increased in volume. This extended mixing creates air pockets essential for the proper texture.

Build The Batter:

With mixer on low speed, add melted chocolate, vegetable oil, and water. Mix until perfectly smooth and glossy. The low speed prevents deflating all the air you just incorporated into the egg mixture.

Combine Wet And Dry:

Gradually add the dry ingredients to the wet ingredients, mixing just until no lumps remain. Overmixing at this stage can develop too much gluten and make the bread tough.

Bake To Perfection:

Pour the batter into your prepared loaf pan and bake for 85 to 90 minutes. The long bake time ensures the center sets properly while creating a slightly crisp exterior. Test with a toothpick which should come out with a few moist crumbs but no wet batter.

Allow Complete Cooling:

Let the bread cool completely in the pan for at least 2 hours before attempting to remove or glaze. This cooling period allows the structure to set and flavors to develop.

Create The Ganache:

Place chocolate chips in a heat safe bowl. Heat heavy cream in a saucepan until it just begins to simmer with small bubbles around the edges. Pour hot cream over chocolate and let sit undisturbed for 2 minutes before gently stirring until completely smooth.

Finish With Ganache:

Allow ganache to cool and thicken slightly before pouring over the bread. The ganache should be pourable but not so hot it melts into the bread. Let set for 10 to 15 minutes before slicing.

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This brownie bread reminds me of my grandmother's chocolate cake but with an upgraded intensity. The Dutch processed cocoa makes all the difference it creates that deep chocolate flavor that simply can't be achieved with regular cocoa powder. I still remember the first time I served this at a family gathering and my chocolate loving uncle asked for the recipe before even finishing his slice.

Storage Recommendations

Store your brownie bread in an airtight container at room temperature for up to 4 days. The oil in the recipe helps it retain moisture beautifully. If you need longer storage, individual slices can be wrapped tightly in plastic wrap and then foil before freezing for up to 3 months. Allow frozen slices to thaw overnight in the refrigerator for best results.

Perfect Pairings

This brownie bread reaches new heights when served with complementary additions. Try warming a slice for 15 seconds in the microwave and topping with a scoop of vanilla ice cream for a hot and cold contrast. A dollop of whipped cream and fresh raspberries balances the richness perfectly. For coffee lovers, a slice alongside your morning espresso creates a café experience at home.

Troubleshooting Tips

If your bread seems to sink slightly in the middle after baking, this is completely normal for such a dense, fudgy loaf. If it sinks significantly, your oven temperature might be running hot check with an oven thermometer. For a cleaner slice, use a sharp knife dipped in hot water and wiped clean between cuts. If your ganache seems too thick, add a teaspoon of warm cream at a time until you reach the desired consistency.

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This recipe is sure to become a family favorite—an indulgent, chocolatey delight for every occasion!

Frequently Asked Questions

→ Can I use dark chocolate instead of milk chocolate?

Yes, you can substitute dark chocolate for the milk chocolate in both the bread and ganache. This will create a more intense, less sweet chocolate flavor. Semi-sweet chocolate would also work well as a middle ground option.

→ How should I store brownie bread?

Store the brownie bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze individual slices, wrapped tightly in plastic wrap and aluminum foil, for up to 3 months.

→ Why did my brownie bread sink in the middle?

Sinking can occur if the bread is underbaked, the oven temperature is too high, or if you open the oven door during early baking. Make sure to test for doneness with a toothpick and allow the bread to fully cool in the pan before removing.

→ Can I make this without a stand mixer?

Yes, you can use a hand mixer instead of a stand mixer. When beating the eggs and sugar, it may take slightly longer to achieve the light and fluffy texture, but the results will be similar. You can also mix by hand with a whisk, though it will require more effort.

→ What can I add to enhance the brownie bread?

Consider adding chopped nuts (walnuts or pecans work well), additional chocolate chunks, a teaspoon of espresso powder to enhance the chocolate flavor, or a teaspoon of vanilla extract. For a minty version, add 1/4 teaspoon of peppermint extract to the batter.

→ How do I know when the brownie bread is done baking?

Test for doneness by inserting a toothpick into the center - it should come out with a few moist crumbs but no wet batter. The top should be set and slightly cracked, and the edges should start to pull away from the sides of the pan.