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
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) 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.
