If you have a serious sweet tooth and crave something rich, moist, and utterly indulgent, the Decadent Double Chocolate Brownie Bread Recipe is about to become your new best friend in the kitchen. This luscious bread combines the fudgy, intense flavor of double chocolate with the soft, tender crumb of homemade bread, resulting in a dessert you can slice and savor any time you want. It’s not just any bread—this is the kind of treat that feels like a celebration in every bite, perfect for sharing or keeping all to yourself on a cozy afternoon.
Ingredients You’ll Need
Getting ready to bake this divine treat is surprisingly simple because each ingredient plays a special role, enhancing the taste, texture, and that irresistible chocolatey goodness. Let’s dive into what makes this recipe shine!
- Milk chocolate chips (1 cup + ½ cup): These melt into a silky chocolate base and a sumptuous ganache topping, doubling down on the chocolate richness.
- All-purpose flour (1 ¼ cups): Provides structure and gives the bread its soft, yet sturdy bounce.
- Dutch-processed cocoa powder (½ cup): Adds a deep chocolate color and a smooth, slightly less bitter chocolate flavor.
- Baking soda (¼ teaspoon): Helps the bread rise gently, keeping it tender and light.
- Kosher salt (1 teaspoon): Balances and brightens all the sweet flavors perfectly.
- Large eggs (3, room temperature): Acts as the glue binding everything together with richness and moisture.
- Granulated sugar (1 ¼ cups): Sweetens the bread just right and helps create that moist crumb.
- Vegetable oil (½ cup): Keeps the bread incredibly moist without weighing it down.
- Water (¾ cup): Adds moisture and helps combine all ingredients smoothly.
- Heavy cream (¼ cup): Used in the ganache to create a luxuriously smooth and creamy topping.
How to Make Decadent Double Chocolate Brownie Bread Recipe
Step 1: Preparation and Melting the Chocolate
Start by preheating your oven to 325°F and generously spraying a 9×5-inch metal loaf pan with nonstick cooking spray. This ensures the bread releases perfectly once baked. Next, microwave your milk chocolate chips until they’re fully melted, taking care to stir every 20 seconds so they don’t burn. This melted chocolate is the foundation of the decadent flavor that this bread is famous for.
Step 2: Mixing the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt. Mixing these ingredients thoroughly ensures your bread will have an even texture and that chocolate flavor is consistent throughout.
Step 3: Combining Wet Ingredients
In another large bowl, beat the room temperature eggs with the granulated sugar until the mixture looks thick and pale. This not only incorporates air for lightness but also helps achieve a tender crumb. Slowly whisk in the melted chocolate, vegetable oil, and water until everything is smooth and luscious.
Step 4: Bringing It All Together
Slowly fold the dry ingredients into the wet mixture, being careful not to overmix. You want just enough incorporation to keep the bread tender. Pour the batter into your prepared loaf pan, smoothing the top gently with a spatula.
Step 5: Baking the Brownie Bread
Bake for around 85 to 90 minutes in your preheated oven. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs, ensuring the inside remains fudgy without being raw. Let the bread cool completely before moving on to the ganache.
Step 6: Making the Milk Chocolate Ganache
Heat the heavy cream gently until it’s just about to simmer, then pour it over your remaining ½ cup of milk chocolate chips. Let this sit for a minute and then stir until it’s silky smooth and glossy. Once slightly cooled, drizzle this beautiful ganache over your room-temperature bread, allowing it to cascade down the sides for an irresistible finish.
How to Serve Decadent Double Chocolate Brownie Bread Recipe
Garnishes
While this bread is stunning on its own, you can take it to the next level with some thoughtful garnishes. Sprinkle flaky sea salt on top of the ganache for an amazing sweet-salty contrast, or dust lightly with cocoa powder or powdered sugar to add a delicate touch of elegance and visual appeal.
Side Dishes
This decadent bread pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for contrast in temperature and creaminess. A cup of espresso or a bold black coffee also complements the rich chocolate flavors perfectly, making your experience even more indulgent.
Creative Ways to Present
Slice the bread into thick, generous pieces and serve with an assortment of fresh berries for a pop of color and tart freshness. Consider layering slices between layers of mascarpone cheese and raspberries for an elevated chocolate dessert trifle that’ll wow any guest at your table.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your brownie bread tightly in plastic wrap or store in an airtight container. Kept at room temperature, it stays moist and delicious for up to 3 days, making it a perfect make-ahead treat for quick snacks or unexpected guests.
Freezing
If you want to keep your Decadent Double Chocolate Brownie Bread Recipe longer, wrap it well in plastic and then in foil before freezing. It freezes beautifully for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator, then bring to room temperature before serving.
Reheating
To revive the melt-in-your-mouth fudginess, warm a slice in the microwave for 15-20 seconds or pop it in a low oven (about 275°F) wrapped in foil for 10 minutes. A quick reheat brings back that freshly baked magic you crave.
FAQs
Can I use dark chocolate instead of milk chocolate?
Absolutely! Using dark chocolate will give your bread a richer, slightly more bittersweet flavor that pairs beautifully with the cocoa powder. Just keep the quantity the same for balance.
Is it necessary to use Dutch-processed cocoa powder?
While you can substitute natural cocoa powder, Dutch-processed cocoa gives the bread a smoother, mellower chocolate taste and a deeper color, making it worth the choice if you want the quintessential brownie flavor.
Can I make this bread gluten-free?
You can experiment with gluten-free flour blends, but since flour provides structure, results may vary. Adding a little xanthan gum can help mimic the texture of all-purpose flour in this recipe.
Why is the bread baked at a relatively low temperature?
Baking at 325°F allows the bread to cook slowly and evenly, ensuring that fudgy texture inside without overbaking the edges or drying it out, which is key for this brownie-style bread.
How long will the ganache stay fresh on the bread?
The milk chocolate ganache sets nicely at room temperature and will stay fresh for about 1 to 2 days. If storing longer, keep the bread refrigerated to prevent spoilage, but let it come to room temperature before serving for the best texture.
Final Thoughts
You simply cannot go wrong with the Decadent Double Chocolate Brownie Bread Recipe. It’s a luxurious, comforting treat that takes classic chocolate flavors to new heights and makes every bite feel like a hug from the inside. Whether you’re baking for a special occasion or just because you deserve a little something sweet, this recipe is bound to become a cherished favorite in your home. Give it a try and watch how quickly it disappears!
Print
Decadent Double Chocolate Brownie Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Decadent Double Chocolate Brownie Bread recipe combines rich milk chocolate chips with Dutch-processed cocoa powder to create a moist, fudgy bread that’s perfect for chocolate lovers. Topped with a silky milk chocolate ganache, this loaf offers an indulgent treat with a tender crumb and intense chocolate flavor, ideal for dessert or an afternoon snack.
Ingredients
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) and spray a 9×5-inch metal loaf pan with nonstick cooking spray to ensure easy removal of the bread after baking.
- Melt Chocolate: Microwave 1 cup (168 g) of milk chocolate chips until fully melted and smooth, setting this aside to cool slightly before combining with other wet ingredients.
- Combine Dry Ingredients: In a medium bowl, sift 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, ensuring even distribution of leavening and salts.
- Mix Wet Ingredients: In a large mixing bowl, beat 3 large room temperature eggs with 1 ¼ cups (250 g) granulated sugar until pale and fluffy. Gradually add the melted chocolate, ½ cup (109 g) vegetable oil, and ¾ cup water, whisking continuously to form a homogenous mixture.
- Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep the bread tender.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan and bake in the preheated oven at 325°F (163°C) for 85 to 90 minutes. Test doneness with a toothpick inserted in the center; it should come out with a few moist crumbs.
- Cool Before Ganache: Remove the bread from the oven and allow it to cool completely in the pan on a wire rack before applying the ganache.
- Prepare Milk Chocolate Ganache: 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 heatproof bowl. Let sit for a minute, then stir gently until smooth and glossy.
- Apply Ganache: Drizzle the slightly cooled ganache over the cooled brownie bread to create a luscious chocolate topping. Allow the ganache to set slightly before serving.
Notes
- Use room temperature eggs to ensure better incorporation and texture.
- Microwaving chocolate chips in 20-second intervals helps prevent burning; stir between intervals.
- The bread takes about 85-90 minutes to bake, but ovens vary; check for doneness accordingly.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra fudgy texture, slightly underbake the bread by 5 minutes.
