This rich, fudgy chocolate loaf started as a riff on a classic chocolate brownie and quickly became a household favorite. I first baked this one on a rainy weekend when I wanted something that would hold up to slicing for a brunch spread yet still deliver the dense, indulgent texture of a brownie. The result is a loaf that keeps a glossy, crackly top and a tender, almost gooey interior when baked just right. It cuts into neat slices that look elegant on a dessert platter but are impossibly comforting with a fork or even straight from the plate.

What makes this version memorable is the double hit of chocolate: melted milk chocolate folded into the batter for a soft, custardy crumb and a simple milk chocolate ganache scattered across the top for a satisfying sheen. I usually reach for this recipe when I want something impressive without fuss. It has become my go-to for gift loaves and potlucks because it travels well and disappears fast. There have been many mornings when I pop a slice into a lunchbox and later get a message that it was the highlight of someone's day.

Ingredients

• Milk chocolate chips (for batter): I use 1 cup (about 6 ounces) of good quality milk chocolate chips. Milk chocolate gives a mellow, creamy sweetness that keeps the loaf from tasting bitter. Brands like Ghirardelli or a high-quality store brand work well.
• All-purpose flour: 1 1/4 cups provides the structure without making the loaf cakey. Spoon and level the flour into a cup when measuring to avoid a dense loaf.
• Dutch-processed cocoa powder: 1/2 cup yields a deep chocolate flavor and darker color. Dutch-processed cocoa blends beautifully with melted chocolate for a rounded chocolate profile.
• Baking soda and salt: 1/4 teaspoon baking soda and 1 teaspoon kosher salt balance flavor and help just a bit of lift while keeping the texture dense.
• Eggs: 3 large, room temperature eggs whipped with sugar provide aeration and a custardy crumb. Bring them to room temperature for best volume when beaten.
• Granulated sugar: 1 1/4 cups sweetens and contributes to a tender, glossy crust. Use regular granulated sugar; superfine sugar is not necessary.
• Vegetable oil: 1/2 cup keeps the loaf moist and helps create that fudgy interior. Neutral oils like canola or vegetable are ideal.
• Water: 3/4 cup adds moisture without interfering with structure—warm tap water is fine.
• Milk chocolate chips (for ganache): 1/2 cup and 1/4 cup heavy cream create a silky ganache to finish the top. Use the same brand as the batter for consistency.

Instructions

Prepare the pan and chocolate: Preheat the oven to 325 degrees Fahrenheit and spray a 9 x 5-inch metal loaf pan with nonstick cooking spray. Place 1 cup milk chocolate chips in a microwave-safe bowl and melt in 30-second intervals, stirring between bursts, until smooth. Let the melted chocolate cool slightly while you assemble the dry ingredients. The pan temperature and metal pan help create a crisper top. Whisk the dry ingredients: In a medium bowl combine 1 1/4 cups all-purpose flour, 1/2 cup Dutch-processed cocoa powder, 1/4 teaspoon baking soda, and 1 teaspoon kosher salt. Whisk thoroughly to remove lumps and ensure even distribution of the leavening agent and salt. Beat eggs and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat 3 large room-temperature eggs and 1 1/4 cups granulated sugar on medium-high until the mixture is light, pale, and fluffy, about 5 minutes. This step incorporates air and contributes to a tender crumb while maintaining density. Add wet ingredients: With the mixer on low, pour in the cooled melted chocolate, 1/2 cup vegetable oil, and 3/4 cup water. Mix just until smooth. Overmixing at this stage will develop gluten and can make the loaf tougher. Fold in dry ingredients: Gradually add the dry mixture into the wet bowl, mixing until no lumps remain and scraping the bowl once. The batter should be glossy and pourable but thick. If you see large pockets of dry flour, fold gently to combine. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 85 to 90 minutes, checking starting at 75 minutes using a toothpick. You want a few moist crumbs on the tester but no wet batter. Because this loaf benefits from being fudgy, err on the side of underbaking slightly. Cool completely: Allow the loaf to cool completely in the pan on a wire rack before adding ganache. Cooling stabilizes the interior so slices hold together when cut. Make the ganache: Place 1/2 cup milk chocolate chips in a heat-proof bowl. Heat 1/4 cup heavy cream in a small saucepan over medium-high until it just starts to simmer. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes, then stir gently until smooth and glossy. Let cool and thicken slightly before pouring over the cooled loaf. Finish and serve: Spread or drizzle the ganache across the top of the loaf and let it set for 10 to 15 minutes. For cleaner slices, chill briefly until ganache is set, then slice into 12 even pieces and serve.

Storage Tips

To retain the best texture, cool the loaf completely, then wrap it tightly in plastic wrap and place in an airtight container. At room temperature it will hold for about 48 hours without drying. For longer storage, refrigerate up to 4 days. When refrigerating, bring slices to room temperature for 30 minutes or microwave individual slices for 10 to 15 seconds to revive softness. For freezing, wrap individual slices first in plastic wrap and then in foil and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving for the most authentic texture.

Ingredient Substitutions

If you prefer a deeper, less sweet profile, replace milk chocolate chips with semisweet or dark chocolate chips and reduce granulated sugar by 2 tablespoons. Use unsweetened cocoa powder instead of Dutch-processed, but add 1/4 teaspoon baking powder to compensate for acidity difference. For dairy-free versions, substitute dairy-free chocolate chips and use coconut cream instead of heavy cream for the ganache; expect a slightly different mouthfeel. For an oil swap, melted unsalted butter can replace vegetable oil for a richer flavor but will firm up more when chilled.

Serving Suggestions

Serve slices plain, dusted with a light sprinkle of cocoa, or with a scoop of vanilla ice cream for contrast. Garnish with flaky sea salt on the ganache for a salted-sweet finish, or add toasted chopped pecans on top for crunch. This loaf is ideal for breakfast tables, coffee breaks, and dessert platters; pair with strong coffee or a milky hot chocolate to complement the chocolate intensity.

Cultural Background

The concept of baking a brownie-style batter in a loaf pan blends American brownie tradition with quick bread practicality. Brownies themselves originated in the United States in the late 19th and early 20th centuries and became beloved for their compact, portable form. This loaf adapts the brownie into a sliceable format, making it more versatile at brunches and gatherings while preserving the dense, gooey characteristics that define classic brownies.

Seasonal Adaptations

In cooler months, add 1/2 teaspoon ground cinnamon and a pinch of cayenne for warmth and complexity. For holiday variations, fold in 1/2 cup chopped toasted hazelnuts and 1/3 cup crystallized ginger for texture and brightness. In summer, serve chilled with a citrus cream or a handful of fresh berries to cut through the richness.

Meal Prep Tips

For make-ahead portions, slice the loaf into 12 even pieces, wrap each in parchment with a loose rubber band, and store in an airtight container in the fridge. This makes it easy to grab desserts or breakfast treats during a busy week. If planning to freeze, flash-freeze slices on a tray until firm before packaging to prevent sticking. Thaw overnight in the fridge and warm gently for serving.

This loaf is about the joy of sharing something both impressive and simple. It shows up at birthdays, potlucks, and quiet mornings alike, and once you make it a few times you will find the bake time and finish that fit your family best. Enjoy the ritual of slicing and sharing.