This Cream Cheese Brownie Bread combines all the best parts of a classic brownie with a cream cheese center and ganache topping in the form of a quick bread.
This year, I’ve been diving into new baking trends and on the ones that have been making waves. One that really caught my attention is brownie bread. While I’m not sure where it originated, I suspect its rise in popularity is thanks to King Arthur Baking’s 2023 . (If anyone knows otherwise, let me know in the comments!) Ever since, it’s been popping up on my favorite blogs and all over social media.
After a few test runs in my kitchen, I came to a conclusion: brownie bread is “bread” in the same way pumpkin bread is – essentially cake in loaf form. It’s just masquerading as bread. Since my favorite brownies are topped with a thick layer of cream cheese and ganache (see page: 113-116) I decided to give this trend my own spin. The result is a rich and cakey brownie loaf with a thick layer of cream cheese running through the center, finished with rich chocolate ganache.
Dry Ingredients
Whisk together all-purpose flour, cocoa powder, baking soda, salt, and optional espresso powder in a bowl. The espresso powder enhances the chocolate flavor, and I think you should use it. But if you don’t keep it on hand, just omit it. Set the bowl of dry ingredients aside.
Wet Ingredients
Combine sunflower (or veg) oil, sugar, eggs, buttermilk, and vanilla extract in a separate bowl. Whisk until smooth. The oil keeps the loaf moist, and the buttermilk adds a subtle tang and tender texture. Gently stir the wet mixture into the dry ingredients until just combined. Once again, set aside.
Cream Cheese Filling
Using a hand mixer, beat cream cheese, sugar, an egg, and a little flour until smooth and creamy. Add a splash of vanilla extract and whip incorporated. This filling creates a cheesecake-like layer that is the perfect complement to the brownie base.
Layers
Pour half of the brownie batter into a greased and parchment-lined loaf pan. Dollop the cream cheese mixture on top and spread it evenly. Pour the remaining brownie batter over the top, completely covering the cream cheese layer.
Bake and Cool
Bake at 350°F for about an hour, until a toothpick inserted in the center comes out clean. The middle will puff up and slightly deflate as it cools—this is normal! Let the loaf rest in the pan for 10 minutes, then transfer it to a wire rack. For the best texture, wrap the cooled loaf in plastic wrap and refrigerate for at least four hours or overnight. This helps the cream cheese set and makes slicing easier.
Ganache Topping
Melt semisweet chocolate chips with heavy cream in the microwave. Stir until glossy, then pour over the cooled loaf. Refrigerate until set.
Chocolate Shavings
Use a vegetable peeler to create delicate chocolate shavings from a chocolate bar. Or, you could use chocolate sprinkles instead.
So, is the trend worth the hype? I think so. Especially this version with a layer of cheesecake baked right into the loaf! A slice makes wonderful afternoon pick-me up with strong coffee. Enjoy!
Related recipe:
Cream Cheese Brownie Bread
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Equipment
- 9×5 inch loaf pan
- parchment paper
Ingredients
Brownie
Cream cheese layer
Ganache topping
Instructions
Brownie
- Preheat the oven to 350°F.
- Coat a 9×5 inch loaf pan with cooking spray and line it with parchment paper that overhangs the two long sides. This will act as a sling to lift the loaf out of the pan. Set aside.
- In a large mixing bowl, combine the flour, baking soda, cocoa powder, espresso powder if using, and salt. Whisk to combine. Set aside.
- In a separate bowl, whisk together the vegetable oil, sugar, eggs, vanilla, and buttermilk.
- Pour the wet ingredients into the dry ingredients, and stir together until incorporated. Set aside while you mix the cream cheese ripple batter.
Cream cheese layer
- Place all of the ingredients for the cream cheese ripple in the bowl of an electric mixer. Beat until smooth and well-combined.
- Scrape down the bowl and beat again briefly.
Assemble, bake, chill
- Pour 1/2 of the brownie mixture into the bottom of the prepared loaf pan. Scoop or dollop the cream cheese mixture over brownie mixture (a trigger ice cream scoop is useful here). Spread as evenly as possible with an offset spatula. Top with the remaining half of brownie batter.
- Lift the loaf out of the pan and let cool completely. Wrap in plastic wrap and refrigerate 4 hours or overnight. The refrigeration will help firm the cream cheese center and soften the crust for easier slicing.
Ganache topping
- Place the chocolate chips and heavy cream in a microwave-safe bowl and heat at 100% power for 1 minute. Allow the mixture to stand for one minute. Whisk together until a shiny ganache forms.
- Slice brownie bread with a serrated knife. Bring slices to room temperature before serving.
Notes
Storage:
- Refrigerate: Since this loaf contains a cream cheese layer, store it in an airtight container in the refrigerator for up to 5 days. Let slices sit at room temperature for about 10–15 minutes before serving for the best texture.
- Freeze: For longer storage, wrap individual slices in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for about 30 minutes before enjoying.
Serving Tips:
- Room Temperature: For the best flavor and texture, let the loaf or individual slices sit at room temperature before serving. The ganache softens slightly, and the brownie base becomes softer.
- Extra Indulgence: Serve with a drizzle of warm chocolate sauce, a scoop of vanilla ice cream, or a dollop of whipped cream for a truly decadent dessert.
