These brownie loaves are rich, fudgy, and perfectly balanced with the sweetness of white chocolate chips, making every bite an indulgent treat.

If you’re like me and can’t resist the combination of deep chocolate flavor and creamy white chocolate chips, then you’ll love these Brownie Loaves with White Chocolate Chips. They’re perfect for sharing (or not!) and are surprisingly easy to make. The mini loaves give them a fun twist, making them a great choice for parties or gifting. And let’s be honest, who doesn’t love brownies in loaf form?

Ingredients

For the Loaves

1½ cups (180g) almond flour
1½ cups (200g) all-purpose flour
1 cup + 2 tbsp (235g) buttery spread, cold
1¼ cups (250g) light muscovado sugar
1 cup (75g) cocoa powder
6 extra-large eggs
4 tsps baking powder
¾ tsp salt
1 cup (175g) white chocolate chips

For the Frosting

7 ounces (200g) dark chocolate, broken into pieces
⅓ cup (75g) salted butter

Instructions

Making the Brownie Loaves

Prepare Your Oven and Tins:
Preheat your oven to 350°F (175°C). Grease 6 mini loaf pans lightly and dust them with cocoa powder to ensure the batter doesn’t stick.

Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, and salt. This step ensures the dry ingredients are evenly distributed.
Blend Butter and Sugar:
In a large mixing bowl, beat the cold buttery spread with the muscovado sugar until the mixture is smooth and creamy. The sugar should blend in completely with the butter.
Add the Eggs Gradually:
Beat in the eggs one at a time, mixing well after each addition. This helps create a smooth and velvety batter.

Incorporate Dry Ingredients:
Slowly add the dry mixture to the wet ingredients in batches, gently stirring after each addition. Avoid overmixing to keep the batter light and airy.
Fold in White Chocolate Chips:
Add the white chocolate chips to the batter and fold them in gently using a spatula. This ensures the chips are evenly spread throughout.
Fill the Pans:
Divide the batter evenly among the prepared loaf tins, filling each one about three-quarters of the way to allow room for the loaves to rise.

Bake Until Perfect:
Place the tins in the preheated oven and bake for 25–30 minutes. Check for doneness by inserting a toothpick into the center of a loaf—if it comes out with a few moist crumbs, they’re ready. Let the loaves cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.

Making the Frosting

Melt the Chocolate and Butter:
In a heatproof bowl, combine the dark chocolate and salted butter. Place the bowl over a pot of simmering water and stir gently until the mixture is melted and smooth.
Frost the Brownie Loaves:
Spoon the warm chocolate frosting over the cooled loaves, spreading it evenly over the tops. Let the frosting set before slicing and serving.

If you adore simple yet scrumptious treats, you’ll love our Easy Iced Gingerbread with Crystallized Ginger Recipe. It’s as delightful as our well-loved Brownie Loaves with White Chocolate Chips.