This Brownie Bread is one of those recipes that sits in my heart as an indulgent weeknight treat and a reliable crowd pleaser. I first encountered this style of loaf when I wanted something easier to slice and share than a traditional brownie pan, and the result was a dense, fudgy loaf that slices cleanly and feels like dessert toast. The texture is rich and almost brownie-like in the middle with an exterior that holds a slight crust — perfect for drizzling with a simple milk chocolate ganache. It quickly became a go-to for potlucks and a favorite to make when I need something dramatic without fuss.

I first baked this loaf on a rainy afternoon, testing the toothpick timing obsessively because I wanted that fudgy center without the raw batter. The loaf comes together with straightforward steps: melting chocolate, whipping eggs and sugar until light, and folding dry ingredients to finish. The trick is to underbake slightly for a moist crumb, then allow it to cool before adding the glossy ganache. When my family tried it the first time, there were literal sighs and immediate requests for another slice — it disappears fast.

Ingredients

• Milk chocolate chips (for the batter): Use 1 cup. I prefer a reliable brand like Ghirardelli or a high-quality supermarket milk chocolate for smooth melting and a creamy flavor that keeps the loaf from tasting too bitter.
• All-purpose flour: 1 1/4 cups. Spoon-and-level the flour for accuracy. This provides the structure while still allowing a fudgy crumb.
• Dutch-processed cocoa powder: 1/2 cup. The alkalized cocoa adds deep chocolate flavor and a silky mouthfeel. Natural cocoa will work but can shift the flavor slightly.
• Baking soda: 1/4 teaspoon. Just a touch to ensure the loaf rises properly without creating cake-like aeration.
• Kosher salt: 1 teaspoon. Balances the sweetness and enhances chocolate notes.
• Eggs: 3 large, room temperature. Whipping the eggs with sugar introduces air for a light lift while keeping the center dense and fudgy.
• Granulated sugar: 1 1/4 cups. Provides sweetness and helps create a glossy crumb through proper creaming and whipping.
• Vegetable oil: 1/2 cup. Keeps the loaf moist — neutral oils like canola or sunflower can be substituted.
• Water: 3/4 cup. Adds hydration to the batter and helps dissolve sugar for an even texture.
• Milk chocolate chips (for ganache): 1/2 cup, with 1/4 cup heavy cream. Use the same chocolate brand for the most consistent flavor.

Instructions

Prepare and melt chocolate: Preheat your oven to 3256F and spray a 9x5-inch metal loaf pan with nonstick spray. In a microwave-safe bowl, microwave 1 cup milk chocolate chips in 30-second bursts, stirring between intervals until smooth. Allow the chocolate to cool slightly so it doesnt cook the eggs when combined later. This step deepens flavor and gives the batter a rich base. Mix dry ingredients: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup Dutch-processed cocoa powder, 1/4 teaspoon baking soda, and 1 teaspoon kosher salt. Sifting is optional but helps remove lumps and creates a more even distribution of leavening and cocoa. Whip eggs and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer), beat 3 large room-temperature eggs with 1 1/4 cups granulated sugar until pale and fluffy, about 4 to 5 minutes. This aeration gives the loaf lift while preserving a fudgy interior. Combine wet ingredients: With the mixer on low, stream in the melted chocolate, 1/2 cup vegetable oil, and 3/4 cup water. Mix until homogenous and smooth. The oil keeps the texture moist without the heaviness of butter. Fold in dry ingredients: Gradually add the dry mixture into the wet ingredients on low speed, mixing until no flour streaks remain. Overmixing will develop gluten and make the loaf chewy; stop as soon as the batter is uniform. Bake: Pour the batter into the prepared loaf pan and bake for 85 to 90 minutes, though start checking at 75 minutes. Insert a toothpick into the center: you want a few moist crumbs clinging, but no raw batter. Because the goal is fudgy, I prefer to err on the side of underbaking by a few minutes. Cool completely: Remove the loaf from the oven and cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before adding ganache. Cooling stabilizes the crumb so slices cut cleanly and the ganache sets properly. Make milk chocolate ganache: Place 1/2 cup milk chocolate chips in a heat-safe bowl. In a small saucepan, bring 1/4 cup heavy cream to a simmer over medium-high heat, stirring occasionally. Pour the hot cream over the chips and let sit 1 to 2 minutes, then stir until smooth and glossy. Allow the ganache to cool and thicken slightly before drizzling over the cooled loaf. Finish and serve: Pour or spread the ganache over the top of the loaf and let it set at room temperature for 10 to 15 minutes before slicing. Use a sharp serrated knife and wipe between slices for the cleanest cuts.

Storage Tips

To keep the loaf at peak quality, cool completely and store in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, refrigerate the loaf to preserve the ganache and crumb; slices will firm up and can be brought to room temperature before serving. For longer storage, slice and individually wrap portions in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Reheat frozen slices gently in the microwave for 12 to 20 seconds for a near-fresh eating experience.

Ingredient Substitutions

If you prefer a darker flavor, substitute semi-sweet or dark chocolate chips for the milk chocolate in the batter and ganache; reduce sugar by 1 to 2 tablespoons if using very dark chocolate. Swap vegetable oil for melted coconut oil in a 1:1 ratio for a hint of tropical aroma. For an egg-free adaptation, try a commercial egg replacer suitable for baking but expect a slightly different texture and less lift. Gluten-free flour blends can work; choose a 1:1 cup-for-cup blend formulated for baking and allow for slight differences in crumb.

Serving Suggestions

Serve slices plain, or elevate them with a scoop of vanilla ice cream and a drizzle of extra ganache for a decadent dessert. A dusting of powdered sugar and a few fresh raspberries add color and acidity to cut the richness. For a breakfast twist, toast a slice briefly and spread with ricotta and honey. For entertaining, arrange slices on a platter with small bowls of chopped nuts, sea salt, and extra ganache so guests can customize.

Cultural Background

Loaf-style chocolate baked goods bridge the gap between quick breads and classic brownies, drawing inspiration from European tea breads and American brownie culture. This style has gained popularity because it keeps brownie-like texture while providing neat slices ideal for sharing. Regional variations often crop up: some bakers add espresso powder to intensify chocolate, while others fold in nuts or swirls of caramel, reflecting both tradition and local tastes.

Seasonal Adaptations

In autumn, fold in 1/2 cup chopped toasted pecans and a teaspoon of cinnamon for warmth. During winter holidays, add orange zest and top with candied orange peel for brightness. For summer, serve chilled slices with a spoonful of berry compote. Small changes to mix-ins and toppings let this loaf feel festive year-round without changing the core technique.

Meal Prep Tips

Double the batter and bake in two pans to have one loaf to serve and one to freeze for later. Slice and portion into single servings, then freeze individually. Label bags with the date and reheat slices in the microwave for 20 to 30 seconds. For grab-and-go breakfasts, pair each thawed slice with a piece of fruit and a handful of nuts for a balanced start.

Brownie Bread is a deceptively simple way to deliver dramatic chocolate flavor with minimal fuss. Share it, freeze it, or keep it all to yourself the joy is in the texture and the glossy finish. I hope you enjoy making it as much as we do.