Brownie Bread is a loaf of fudgy chocolate bread that is like a brownie but cut and served like a slice of bread. Then, milk chocolate ganache gives the loaf even more chocolate flavor! It is a quick bread that will quickly be gone, for sure! This delicious treat or dessert will satisfy your sweet tooth and chocolate craving. If you also want a pan of brownies, I have a homemade brownie mix that will be your new favorite brownie recipe!

Brownie Bread on a Cutting Board with Chocolate Drizzled Over Top and a Knife.

Ingredients & Substitutions

Chocolate Chips: I used milk chocolate chips in this bread for even more sweetness in every bite of the bread. However, you could substitute semisweet chocolate chips, too.

Cocoa Powder: For a darker color and more chocolate flavor in the bread, use Dutch-processed cocoa powder. You could use regular unsweetened cocoa powder if that is all you have on hand, but it may affect the overall richness and color of the loaf.

Eggs: Be sure the eggs are at room temperature before mixing them with the sugar.

Oil: Vegetable oil, or canola oil, is added to the batter to provide even more moisture to the baked brownie bread.

Ganache: Although this quick bread is delicious on its own, pouring milk chocolate ganache over the top just makes it more chocolatey!

Overhead Image of Brownie Bread with a Knife and Chocolate Glaze for on Top.

Checking Bread for Doneness

To ensure that your brownie bread is thoroughly baked, you can use a toothpick or cake tester. Insert the toothpick or tester into the center of the loaf. If it comes out clean or with a few moist crumbs, then the bread has been fully baked.

Another way to check for doneness is by gently pressing the top of the loaf. If it springs back, the bread is done. Keep in mind that overbaking can lead to dry bread, so it’s crucial to check it frequently in the last few minutes of baking to prevent this. Since baking time may be affected by factors such as altitude, humidity, and oven temperature, it’s recommended that you use the toothpick test to verify that the bread is completely baked.

For additional baking tips at high altitudes, check out my High-Altitude Baking Tips.

Close up of the inside of Brownie Bread Sitting on a Cutting Board.

Can I Use a Different Pan?

Yes, if you don’t have a loaf pan, you could make brownie bread in a different pan. I recommend an 8 or 9-inch square baking dish. Or, you could use a 9-inch deep dish pie plate. However, the baking time would need to be adjusted.

How to Store Brownie Bread

If you are planning to enjoy brownie bread within a couple of days, store it in an airtight container at room temperature. You could also wrap the bread in plastic wrap. For longer storage, keep it in the refrigerator for up to a week. Keep in mind that storing the bread in the refrigerator may dry it out faster.

Close up of the inside of Brownie Bread Sitting on a Cutting Board.

Can I Freeze Brownie Bread?

Yes! To freeze, wrap the cooled bread tightly in plastic wrap and aluminum foil. This will help to protect it from freezer burn and preserve its flavor and texture. It will last up to 3 months. When ready to eat, simply remove the bread from the freezer and let it thaw in the refrigerator overnight, or at room temperature for several hours.

Overhead Image of Brownie Bread with a Knife and Chocolate Glaze for on Top.
5 from 12 votes

Brownie Bread

Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Brownie Bread is a loaf of fudgy chocolate bread that is like a brownie but cut and served like a slice of bread. It is a quick bread that will quickly be gone, for sure!

Ingredients

Bread

  • 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

Bread

  • Preheat the oven to 325°F and spray a 9×5-inch metal loaf pan with nonstick cooking spray.
  • To a medium, microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring in between, until the chips are melted and smooth. Set aside to cool slightly while you prepare the dry ingredients.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • To the bowl of a stand mixer with a paddle attachment, add the eggs and sugar. Beat until light and fluffy, about 5 minutes.
  • With the mixer on low, add the melted chocolate, vegetable oil, and water. Mix until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain.
  • Pour the batter into the prepared loaf pan. Bake for 85-90* minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.
  • Allow the cake to cool completely before adding the ganache.

Milk Chocolate Ganache

  • Place the chocolate chips in a heat-safe bowl. Set aside as you heat up the heavy cream.
  • In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally. Be careful not to burn the cream.
  • Pour the cream over the chocolate. Let it sit for a minute or two before slowly stirring until all chips are melted.
  • Allow the ganache to cool and thicken slightly before drizzling it over the cooled bread.
  • Once spread over the loaf, let it set for at least 10-15 minutes before slicing and serving.

Notes

*I would err on the side of underbaking, as this brownie bread can get dry if baked too long. (And we want fudgy bread!) Start checking at 75 minutes with the toothpick test. If there is no wet batter, it can be removed from the oven. 

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:

Autumn

We really wanted the best of both worlds with this recipe. A quick bread texture, and a fudgy chocolate brownie flavor. This is a combo you are not going to want to miss.

Elizabeth

It's a loaf of bread, no, it's a brownie. Well, it's actually both! This dessert bread is a delicious way to enjoy the flavors of a brownie in a slice of quick bread. And the chocolate ganache enhances the chocolate flavor even more!

Bella

This is definitely a brownie and a loaf of bread merged together. It slices just like bread, and it still has that delicious chocolaty flavor!

Selena

Deep, rich, and chocolatey! This brownie bread rises so nicely like a loaf but has the moist and deep flavor of a brownie.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I’m going to use dark chocolate chips in the cake, and milk chocolate in the ganache. But I’m planning to serve this as dessert with a scoop of high-quality vanilla bean ice cream on top of each slice, with the ganache drizzled over the ice cream. 😋

  2. It’s marked under vegetarian and that word is used very loosely. Most vegetarians don’t use dairy products and heavy cream is a dairy product. So I would recommend country Crock plant-based heavy cream for those who don’t use dairy.

    1. Vegetarians do actually eat dairy products and eggs. They only don’t eat actual meats like beef and chicken. Vegans are the one who don’t eat dairy and eggs and only eat plant-based dishes.

  3. I haven’t made this yet, but plan to soon. I see you said this recipe could be baked in 5 x 3 mini pans for 35 minutes. How many 5 x 3 pans would this recipe make? Thinking ahead for Christmas. Thank you, Terrie

  4. How much is the sodium per slice and sugar per slice . T h e nutritional information isn’t that good. Not worried about calories or carbs although carbs is important but for me the sodium and sugar is please let me know.

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