Description
This Decadent Double Chocolate Brownie Bread is a rich and moist loaf that combines the fudgy texture of brownies with the convenience of bread. Perfectly balanced with milk chocolate chips and cocoa powder, it offers an indulgent chocolate experience topped with a luscious chocolate ganache drizzle. Ideal for dessert or an indulgent snack, this 12-slice loaf is easy to prepare and bake.
Ingredients
Scale
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
- 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). Spray a 9×5-inch metal loaf pan with nonstick cooking spray to ensure the bread does not stick.
- Melt Chocolate: In a microwave-safe bowl, melt 1 cup (168 g) of milk chocolate chips until smooth, stirring occasionally to avoid burning. Set aside.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 ¼ cups (156 g) all-purpose flour, ½ cup (59 g) Dutch-processed cocoa powder, ¼ teaspoon baking soda, and 1 teaspoon kosher salt to ensure even distribution.
- Mix Wet Ingredients: In a large mixing bowl, beat 3 large eggs with 1 ¼ cups (250 g) granulated sugar until well combined and slightly thickened. Gradually add the melted chocolate, ½ cup (109 g) vegetable oil, and ¾ cup water, mixing thoroughly to create a smooth batter.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the bread tender.
- Bake the Bread: Pour the batter into the prepared loaf pan. Place in the oven and bake for 85 to 90 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Allow the bread to cool completely in the pan on a wire rack.
- Prepare Ganache: In a small saucepan or microwave, heat ¼ cup (59.5 g) heavy cream until just simmering. Pour the hot cream over ½ cup (84 g) milk chocolate chips in a bowl and stir until smooth and glossy.
- Drizzle Ganache: Let the ganache cool slightly so it thickens but is still pourable. Drizzle the ganache over the cooled brownie bread evenly. Allow it to set before slicing and serving.
Notes
- Use room temperature eggs for better incorporation and texture.
- If you prefer a more intense chocolate flavor, substitute some milk chocolate chips in the batter with dark chocolate chips.
- Ensure the bread cools completely before adding the ganache to prevent it from melting and soaking in.
- Store leftover brownie bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
