Double Chocolate Beer Bread
This dark and delicious bread makes a great snack or dessert! It's rich but not too sweet and is great with ice cream or Nutella!
Equipment
- 9-inch loaf pan (glass or steel)
Ingredients
Chocolate Bread:
- 1 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips , optional
- 1/2 cup unsalted butter , softened
- 1/2 cup brown sugar , packed
- 1 egg
- 1 cup beer* , see notes
Chocolate Glaze:
- 1 (14) ounce can sweetened condensed milk
- 1 cup semisweet chocolate chips , can substitute for white or other chocolate
- 1 teaspoon vanilla extract
Instructions
For the bread:
- Preheat the oven to 350 degrees F. Spray a 9x5 pan with baking spray.
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt,. Set aside.
- Using a stand mixer (or hand mixer, or your trusty hands/whisk), beat butter and brown sugar until fluffy, about 3 minutes. Scrape the edges of the bowl, then mix in egg. Add beer and mix for 30 seconds, just enough to break apart butter mixture into the beer. It will look broken, don't worry.
- Slowly add dry ingredients in with the wet ingredients, mixing gently in between. When all dry ingredients have been added, mix until just combined, when dry ingredients are no longer visible.
- Gently fold in chocolate chips, then pour batter into the prepared loaf pan. Bake for 45-55 minutes or until a tester comes out clean with a few moist crumbs. Let bread cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
For the glaze:
- In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over the loaf. If you want to make this ahead, it can be cooled and reheated in the microwave.
- Once bread has cooled, drizzle glaze on top of bread. Bread can be stored in a sealed container and kept on the counter for up to 5 days.
Notes
* The darker the beer the richer the flavor but also the denser/dryer the bread. I treat this bread as a “dessert” so I eat it with ice cream or Nutella. Because of this I don’t notice the “dryness” so I use a dark beer like Guinness. If you want a lighter bread I recommend a light beer like Coors.