If you are a chocolate lover searching for a dessert that combines the rich, fudgy texture of a brownie with the convenience and presentation of bread, this Brownie Bread recipe is exactly what you need. Imagine slicing a loaf of dense, chocolatey goodness and serving it like a sweet quick bread—every slice is decadent, moist, and irresistible. Topped with a silky milk chocolate ganache, this dessert transforms any ordinary moment into a chocolate celebration.

Whether you want a centerpiece for a dessert table, a holiday treat, or simply a way to satisfy your chocolate cravings, this recipe delivers the perfect balance of fudginess, sweetness, and chocolate richness. Unlike traditional brownies baked in a pan and cut into squares, this loaf allows you to slice, serve, and impress with a professional-looking dessert at home.

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Why You’ll Love This Brownie Bread

1. Fudgy Texture: Unlike regular quick breads that can be dry, this brownies bread is dense and moist, offering a melt-in-your-mouth experience similar to a brownie.
2. Chocolatey Goodness: Combining Dutch-processed cocoa powder, milk chocolate chips, and sugar ensures deep chocolate flavor in every bite.
3. Quick Bread Convenience: While it has the richness of a dessert, it’s baked in a loaf pan and sliced like bread, making serving simple.
4. Ganache Topping: The milk chocolate ganache adds an extra layer of chocolate flavor and a glossy, professional finish.
5. Versatile: Customize the loaf with peppermint for holidays, or add chopped nuts, chocolate chunks, or a drizzle of caramel for variety.

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Ingredients

For the Brownie Bread

• 1 cup (168 g) milk chocolate chips
• 1¼ 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, at room temperature
• 1¼ cups (250 g) granulated sugar
• ½ cup (109 g) vegetable oil
• ¾ cup (180 ml) water

For the Milk Chocolate Ganache

• ½ cup (84 g) milk chocolate chips
• ¼ cup (59.5 g) heavy cream

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Equipment Needed

• 9×5-inch loaf pan
• Nonstick cooking spray
• Medium mixing bowls
• Microwave-safe bowl
• Whisk
• Stand mixer with paddle attachment or handheld mixer
• Spatula
• Toothpick or cake tester

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Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease a 9×5-inch metal loaf pan with nonstick cooking spray or line it with parchment paper. Proper preparation ensures the bread will release easily after baking and prevents sticking.

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Step 2: Melt the Chocolate

Place 1 cup (168 g) of milk chocolate chips into a medium microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. Allow the chocolate to cool slightly while you prepare the dry ingredients.

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Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. Mixing the dry ingredients thoroughly ensures even distribution and prevents lumps in the batter.

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Step 4: Beat Eggs and Sugar

In the bowl of a stand mixer fitted with a paddle attachment—or using a handheld mixer—add the eggs and granulated sugar. Beat on medium-high speed for about 5 minutes, until the mixture becomes light, fluffy, and pale in color. This step is essential for incorporating air into the batter, giving the brownie bread a tender crumb.

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Step 5: Combine Wet Ingredients

With the mixer running on low speed, gradually add the melted chocolate, vegetable oil, and water to the egg-sugar mixture. Mix until the batter is smooth and uniform.

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Step 6: Incorporate Dry Ingredients

Slowly add the flour-cocoa mixture to the wet ingredients, mixing until no lumps remain. Be careful not to overmix; doing so can make the bread dense rather than fudgy. The batter should be thick but pourable.

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Step 7: Pour and Bake

Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 85–90 minutes, checking for doneness at 75 minutes with a toothpick or cake tester. Insert the tester into the center of the loaf: if it comes out with a few moist crumbs but no wet batter, the bread is done. Avoid overbaking to maintain fudginess.

Check the top by gently pressing it; if it springs back, the bread is ready. Factors such as altitude, oven temperature, and humidity can affect baking time, so using a toothpick test is recommended.

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Step 8: Cool Completely

Allow the bread to cool completely in the pan on a wire rack. Cooling ensures the structure of the bread sets and makes slicing easier.

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Step 9: Prepare Milk Chocolate Ganache

Place ½ cup (84 g) milk chocolate chips into a heat-safe bowl. In a medium saucepan, heat ¼ cup (59.5 g) heavy cream over medium-high heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1–2 minutes. Stir slowly until the chocolate melts and the ganache is smooth and glossy.

Allow the ganache to cool slightly so it thickens but remains pourable.

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Step 10: Top the Bread

Drizzle or spread the ganache evenly over the cooled brownie bread. Let the ganache set for at least 10–15 minutes at room temperature before slicing. The ganache adds a smooth, chocolatey finish that complements the fudgy bread beneath.

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Tips for Perfect Brownie Bread

1. Check doneness carefully: Overbaking dries out the bread, while underbaking ensures fudginess. Start checking at 75 minutes.
2. Use room-temperature eggs: They incorporate better with sugar and produce a lighter, fluffier loaf.
3. Choose the right chocolate: Milk chocolate chips provide sweetness and melt smoothly. For a darker loaf, semisweet chocolate chips work well.
4. Cocoa powder choice: Dutch-processed cocoa powder produces a deeper chocolate color and richer flavor; unsweetened cocoa can be used but may slightly alter the color and taste.
5. Storage: Keep the bread in an airtight container at room temperature for up to 2–3 days. Refrigerate for up to one week. Wrap in plastic or foil if storing longer.
6. Freezing: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to three months. Thaw in the refrigerator or at room temperature before serving.

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Serving Suggestions

• Slice the brownie bread thick for dessert servings.
• Pair with whipped cream, ice cream, or a drizzle of caramel for added indulgence.
• Transform into a breakfast treat by spreading peanut butter or Nutella on a warm slice.
• Use as a base for a chocolate dessert trifle with layers of ganache, berries, and cream.

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Variations

• Peppermint Brownie Bread: Add ½ teaspoon peppermint extract to the wet ingredients and sprinkle crushed peppermint candies on top of the ganache.
• Nutty Brownie Bread: Fold ½ cup chopped walnuts, pecans, or hazelnuts into the batter before baking.
• Chocolate Chunk Brownie Bread: Replace half the chocolate