Brownie bread transforms classic brownie goodness into a tender quick bread experience. Imagine moist chocolate bread slices that taste like fudgy brownies further enhanced with a silky creamy chocolate ganache, adding extraordinary richness.
Imagine the best chocoalte brownie you've ever had ... now make it a cake. This unique creation delivers the ultimate chocolate indulgence.
Each bite is loaded with a decadent chocolate crumb that just melts in your mouth like these Brownies with Cream Cheese Frosting or these Condensed Milk Brownies.
Table of Contents
Why You'll Love This Recipe
- Whip up this brownie cake in just 90 minutes with a handful of pantry staples.
- Each bite reveals a moist, tender crumb infused with intense chocolate flavor.
- This loaf is perfect for your sweet tooth and chocolate cravings.
- The luscious Chocolate Ganache pairs so well with the rich moist chocolate brownies bread. A match made in heaven.
Ingredients for Brownie Bread
- All-purpose flour provides structure to this chocolate brownie goodness.
- Dutch process cocoa powder will give a richer chocolate flavor to this brownie dessert.
- Milk chocolate chips will elevate the chocolate flavor giving a more pronounced flavor. Use high quality chips for best results.
- Vegetable oil provides moisture to this cake.
- Heavy cream use full fat and high quality heavy cream.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Substitute Regular Unsweetened Cocoa Powder with Dutch Process Cocoa Powder.
- For a chewier texture, try substituting Chocolate Chunks for chocolate chips or you may use Semisweet Chocolate Chips too.
- For a moister and slightly denser brownie with a subtle coconut flavor, use Melted Coconut Oil. For a lighter and more neutral-flavored brownie, use Vegetable Oil.
- Once the brownie quick bread is ready drizzle over the Caramel Sauce on the top of the loaf instead of the chocolate ganache for a rich caramel-ish taste.
- Add ½ cup of chopped nuts of your choice such as Walnuts, Pecans or Almonds in the batter to make quintessential brownie.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Brownie Bread
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. Whisk together the all-purpose flour, Dutch cocoa powder, baking soda and salt.
2. Additionally, beat the eggs and sugar together until double in size. Now add chocolate and beat.
3. Add water and beat at a low speed until combined.
4. Add in the dry ingredients to the wet ingredients.
5. Using a whisk mix the dry ingredients into the wet ingredients until combined.
6. Pour the batter into the baking pan at 325 F for 75 minutes. Take out of the oven once a tooth pick inserted into the center comes out clean.
Serving Suggestions
Vanilla Ice cream: Serve the pieces of brownie cake with a scoop of ice cream of your choice. I serve it with vanilla but feel free to serve with any ice cream of your choice.
Expert Tips
- Avoid Overbaking and start checking your bread at the 70-minute mark. Use a cake tester or toothpick inserted into the center of the loaf – it should come out with a few moist crumbs, not wet batter. Remember, a slightly underbaked brownie chocolate bread is better than a dry one, so err on the side of caution!
- Cool It Completely on a wire rack before applying ganache or the chocolate ganache will melt down.
Recipe FAQs
While I haven't personally tried this recipe with almond or gluten-free flour, others have found success with it. I would say it will be safe to make this bread with almond flour. Let me know if you try it.
Yes, absolutely. Evenly distribute the batter among your greased and floured loaf pans. This recipe suggests a baking time of 15-30 minutes. However, it's crucial to keep an eye on this bread, as oven temperatures and loaf pan sizes can vary.
I would not recommend so. I use a 9 x 5 inch pan to make this as it gives the best results.
How to Store
Note
Do not apply the chocolate ganache in case you want to save this brownie loaf to be served later.
Room Temperature
Store leftover brownie bread slices in an airtight container at room temperature for up to 2 days. This is perfect for enjoying the bread within a short period while maintaining its freshness and texture.
Refrigerator
For a longer shelf life, store the brownie pieces in an airtight container in the refrigerator for up to 4 days. Chilling can slightly firm up the texture, but it will still be delicious. Warm up the bread before serving.
Freezing Instructions
Wrap the brownie cake pieces tightly in plastic wrap and then in aluminum foil. This double layer of protection will help prevent freezer burn. Spread them on a baking tray and freeze until they harden. Stash the brownie pieces in a ziploc bag and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for several hours before enjoying.
Reheating Instructions
To thaw frozen chocolate brownie pieces, simply remove them from the freezer and place it in the refrigerator overnight or at room temperature for several hours. Heat up in the microwave for 30 - 60 seconds before serving.
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Related Chocolate Recipes
Recipe
Brownie Bread
Equipment
- 1 9 x 5 inch pan
Ingredients
Brownie Cake
- 1 ¼ cup all-purpose flour (150 g)
- ½ cup Dutch-processed cocoa powder (60 g)
- 1 cup chocolate chips (170 g)
- ¼ teaspoon baking soda (1.42 g)
- ¾ teaspoon salt
- 3 eggs (large) room temperature
- 1 ¼ cup castor sugar (250 g)
- ½ cup vegetable oil (113 ml)
- ¾ cup water (room temperature)
Chocolate Ganache
- ½ cup chocolate chips (85 g)
- ¼ cup heavy cream (60 ml)
Instructions
Brownie Cake
- Preheat the oven to 325 F. Prepare a 9 x 5 inch pan with a baking spray and line it with parchment paper in the bottom.
- Take a medium-sized pan and add chocolate chips in it. Melt it in the microwave in 30 seconds interval. Stir after each interval and repeat the process until the chocolate is completely melted. It will take between 90 - 120 seconds depending on your microwave. Let it sit to cool a bit
- Take another medium sized bowl and add all-purpose flour, dutch processed cocoa, baking soda and salt. Whisk.
- In a large bowl beat the eggs and sugar until light and fluffy for about 5 - 6 minutes. The eggs will be double in size.
- Add in the melted chocolate, vegetable oil and water. Beat again for a minute until it is smooth.
- Add in the dry ingredients and beat on low speed until incorporated well.
- Pour the brownie cake batter in the prepared cake loaf pan and bake for about 70 - 85 minutes. Start checking around 70 minutes and if a cake tester or tooth pick inserted comes out clean with a few moist crumbs, then the cake is ready.
- Take it out and let it sit in the cake pan for 10 minute and then transfer on a wire rack and let it cool.
Chocolate Ganache
- Take a medium sized microwave safe bowl and add chocolate chips and heave cream to it.
- Place in the microwave and melt in 30-seconds interval until smooth and creamy.
- It will take about 1 - 2 minutes.
- Allow the ganache to cool down completely before applying on the brownie cake.
Notes
- Avoid Overbaking and start checking your brownie bread at the 70-minute mark. Use a cake tester or toothpick inserted into the center of the loaf – it should come out with a few moist crumbs, not wet batter. Remember, a slightly underbaked brownie bread is better than a dry one, so err on the side of caution.
- Cool It Completely on a wire rack before applying ganache or the chocolate ganache will melt down.
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