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Brownie Bread

If you love the rich, chocolatey goodness of brownies and the comforting texture of freshly baked bread, then you’re in for a treat with this delicious Brownie Bread recipe. Combining the best of both worlds, this recipe offers a unique twist on traditional brownies that will leave your taste buds dancing with joy.

Imagine a warm, moist, and fudgy brownie, but in the form of a bread loaf. That’s exactly what Brownie Bread is all about. It takes the classic brownie flavors and transforms them into a delectable bread that pairs perfectly with a cup of coffee or a glass of cold milk. The bread has a slightly crispy crust on the outside, while the inside is incredibly soft, moist, and loaded with pockets of gooey chocolate.

How to know when your Brownie Bread is cooked?

The toothpick test: Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is ready.
The bounce-back test: Gently press the top of the bread with your finger. If it springs back, it’s likely done.
The temperature test: Use an instant-read thermometer to check the internal temperature of the bread. It should be around 200°F (93°C) when fully cooked.

Common troubleshooting tips and solutions

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If your Brownie Bread is too dry: It may have been overbaked. Next time, try reducing the baking time or adjusting the oven temperature slightly lower.
If your Brownie Bread has a dense texture: The batter may have been overmixed. Avoid overmixing and gently fold the ingredients together until just combined.
If your Brownie Bread sinks in the middle: This could be due to several factors, such as expired leavening agents or underbaking. Make sure to check the expiration dates of your ingredients and bake the bread until fully cooked.
If your Brownie Bread is too sweet or not sweet enough: Adjust the amount of sugar in the recipe according to your preference. You can also try adding other flavorings, such as vanilla extract, to enhance the taste.
If your Brownie Bread is sticking to the pan: Grease and flour the pan before pouring in the batter. Alternatively, you can use parchment paper to line the pan for easy removal.


For the Bread:

¼ teaspoon baking soda
1 ¼ cups (156 g) all-purpose flour
¾ cup water
3 large eggs, room temperature
½ cup (59 g) Dutch-processed cocoa powder
1 ¼ cups (250 g) granulated sugar
1 teaspoon kosher salt
1 cup (168 g) milk chocolate chips
½ cup (109 g) vegetable oil

For the Milk Chocolate Ganache:

¼ cup (59.5 g) heavy cream
½ cup (84 g) milk chocolate chips

Preparation and Baking

For the bread:

To begin, heat up the oven to a temperature of 325 degrees Fahrenheit. After that, use a nonstick cooking spray to coat a metal loaf pan measuring 9 by 5 inches.
In an appropriate medium-sized bowl that is safe to use in the microwave, put the chocolate chips. Place in the microwave and heat for 30 seconds at a time, stirring in between, until the chips have melted and become smooth. Let it cool for a bit while you get ready the dry ingredients.
Combine the flour, cocoa powder, baking soda, and salt in a medium-sized bowl by whisking them together.
In the bowl of a stand mixer, attach the paddle attachment and add the eggs and sugar. Mix together until the mixture becomes light and fluffy, which usually takes around 5 minutes.
Add the melted chocolate, vegetable oil, and water to the mixer on a low setting. Stir until the mixture achieves a smooth consistency.
Add the dry ingredients to the wet ingredients little by little, making sure to mix until there are no lumps left.
Transfer the batter into the loaf pan that has already been prepared. Place it in the oven and bake for approximately 85 to 90 minutes. Check the doneness by inserting a toothpick into the center of the cake; it should come out with some crumbs clinging to it, but without any liquid batter.
Before adding the ganache, make sure that the cake is completely cooled.

Milk Chocolate Ganache:

Put the chocolate chips in a bowl that can withstand heat. Keep it aside while you warm up the heavy cream.
Heat the heavy cream in a saucepan over medium-high heat, stirring occasionally, until it reaches a simmer. It is important to avoid burning the cream.
In English, it can be paraphrased as: Pour the cream on top of the chocolate and allow it to sit for a moment or two. Then, gently stir it until all the chocolate chips have melted.
Let the ganache cool down and become slightly thicker before pouring it over the bread that has already cooled.
After applying the spread to the loaf, allow it to sit for a minimum of 10-15 minutes before cutting and serving.

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