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Brownie Bread with Milk Chocolate Ganache Recipe

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3.8 from 15 reviews

This decadent Brownie Bread combines the fudgy richness of brownies with the soft, comforting texture of a loaf cake. Infused with cocoa and studded with melted milk chocolate chips, this treat is topped with a luscious milk chocolate ganache for an extra burst of chocolate indulgence. Perfect for dessert or a special snack, this recipe yields a moist, flavorful bread that satisfies any chocolate lover’s cravings.

Ingredients

Brownie Bread Batter

  • 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

Instructions

  1. Preheat Oven 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.
  2. Melt Chocolate Chips: Place 1 cup of milk chocolate chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Set aside to cool slightly.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt until well combined.
  4. Beat Eggs and Sugar: Using a stand mixer fitted with a paddle attachment, beat the eggs and granulated sugar on medium-high speed until the mixture becomes light and fluffy, approximately 5 minutes.
  5. Add Wet Ingredients to Eggs: With the mixer on low speed, slowly add the melted chocolate, vegetable oil, and water to the egg mixture. Mix until smooth and fully incorporated.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently to avoid lumps until a smooth batter forms.
  7. Pour Batter into Pan and Bake: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 85-90 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  8. Cool the Bread: Remove the bread from the oven and allow it to cool completely in the pan before removing it for glazing.
  9. Prepare Ganache: Place the remaining ½ cup milk chocolate chips in a heat-safe bowl. In a medium saucepan, heat the heavy cream over medium-high heat until it just starts to simmer, stirring occasionally to prevent burning.
  10. Make Ganache: Pour the hot cream over the chocolate chips. Let sit for one or two minutes, then slowly stir until the chocolate is completely melted and the ganache is smooth and glossy.
  11. Apply Ganache: Allow the ganache to cool and thicken slightly until it reaches a spreadable consistency, then drizzle or spread it evenly over the cooled bread.
  12. Set Ganache: Let the ganache set for 10-15 minutes before slicing to allow it to firm up properly.

Notes

  • For best results, use room temperature eggs to help the batter blend smoothly.
  • Be careful not to overbake to maintain a moist, tender crumb.
  • Use Dutch-processed cocoa powder for a richer chocolate flavor and darker color.
  • Letting the ganache cool before spreading prevents it from running too thin.
  • Store leftover bread covered at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://dishcooks.com/brownie-bread-with-milk-chocolate-ganache-recipe/