This Brownie Bread is the ultimate combination of fudgy brownies and fluffy loaf. With its deeply chocolate flavor and chips optional for a little additional indulgence, it’s a treat that’s good for breakfast, dessert or an anytime snack. This recipe is easy to make and will become a family favorite!
Why You’ll Love This Recipe
Decadent Flavor: This bread is as chocolatey as your favorite brownies thanks to deep cocoa notes, though it has a slightly less dense texture.
Adaptable: Eat it plain, warm with butter, or a la mode for an extravagant dessert.
No Frills: Made with common pantry items, this is a no-fuss recipe that also doesn’t require a mixer.
Just Right for Sharing: This loaf is as crowd-pleasing as you can get, making it a terrific gift or something to serve at brunch.
Customizable: You can throw in your favorite mix-ins, such as chocolate chips, nuts or even a swirl of peanut butter to personalize this recipe.
Key Ingredients
Cocoa Powder: The backbone of that brownie flavor! Use good-quality unsweetened cocoa powder for a rich, chocolate flavor.
All-Purpose Flour: what gives the loaf its structure, while still keeping that lovely soft, tender crumb we want from brownies.
Butter: You’ll use melted butter because this recipe provides that splendid fudgy texture.
Brown Sugar: The use of molasses in brown sugar adds a richer, more caramelized sweetness and keeps the bread moist.
Eggs: Serve as a binder, providing structure and richness to the batter.
Milk or Buttermilk: Adds moisture and a touch of tang (if you’re using buttermilk), which helps balance the sweetness.
Chocolate Chips (Optional): Add semi-sweet or dark chocolate chips for an extra burst of chocolate flavor. You won’t regret it!
Full list of ingredients along with quantities and instructions is located in the recipe card at the bottom of the page
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Instructions
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) Grease and flour a 9×5-inch loaf pan, or line with parchment so the loaf will release easily.
Step 2: Combine the Dry Ingredients
In a medium bowl, combine and whisk:
1 ¾ cups all-purpose flour
½ cup cocoa powder
1 ½ teaspoons baking powder
½ teaspoon salt
After mixing, put that bowl aside.
Step 3: Mix Wet Ingredients
In a bigger mixing bowl, whisk:
½ cup melted butter
¾ cup granulated sugar
¼ cup brown sugar
Beat these ingredients together thoroughly until you have a smooth batter.
Then, add:
2 large eggs
2 teaspoons vanilla extract
Keep whisking until everything is combined and smooth.
Step 4: To the wet ingredients, add the flour mixture
Add the dry ingredients to the wet mixture in three additions, alternating with:
1/2 cup milk (added in two parts)
Gently fold after each addition to keep from overmixing.
For added richness, fold in 1/2 cup chocolate chips (optional).
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth it out with a spatula.
Bake in 350 degree F preheated oven for 50-60 mins or a toothpick inserted in the centre comes out clean.
Step 6: Cool
Allow the loaf to cool in the pan for 10 minutes.
Allow to cool completely in the pan, then use parchment overhang to transfer to a wire rack to cool fully before slicing (to ensure nice clean cuts and to hold its structure).
Serving Suggestions
Warm with Butter: Melted over a warm piece, a pat of salted butter is pure heaven.
Dessert Upgrade: Serve topped with a scoop of vanilla ice cream and a drizzle of hot fudge sauce.
Breakfast: A sweet twist on your breakfast with a cup of coffee or a latte.
With Whipped Cream: Top with whipped cream and fresh berries for a lighter dessert.
Festive Touch: Dust powdered sugar over the loaf for a bakery-style touch, perfect for the holidays.
Storage Tips
Room Temperature
Store Brownie Bread covered in an airtight container or foil for up to 4 days. Keep it in a cool, dry place.
Refrigeration
If you like it chilled in texture, store the bread in an airtight container in the refrigerator for up to a week. Allow it to come to room temperature or warm briefly in the microwave before serving.
Freezing
Wrap the loaf tightly in plastic wrap and then foil before freezing. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and warm slices as needed.
Variations
Chunky Monkey: Stir in a handful of chopped walnuts or pecans in the batter for crunch and nutty flavor.
Peanut Butter Swirl: Spoon dollops of peanut butter over the batter, then use a butter knife to gently swirl them in before baking.
Mint Chocolate Twist: Get your loaf in the mood for the season by replacing the vanilla extract with peppermint extract — 1 teaspoon to 1 tablespoon, depending on how minty you’d like your treat.
Espresso Infusion: If you want to take your chocolate loaf to mocha-inspired heights, use an espresso shot. Add in a teaspoon of instant espresso powder directly to the batter before baking. It’ll also deepen and intensify the chocolate flavor, providing your loaf with an irresistible jolt of coffee.
Double Chocolate: Use dark cocoa powder, and sprinkle a few more chocolate chips on top before baking for an extra dose of chocolate decadence.
Conclusion
Brownie Bread is the ideal sweet for chocolate lovers — a loaf that’s as adaptable as it is yummy. Whether it’s a midday snack, an after-dinner treat or a gift for friends and family, it’s hard to go wrong with this recipe. The simplicity of whipping this up and the deep, fudgy flavor will have you returning to it time and time again.”
So preheat your oven, grab those few simple ingredients, and let’s bake up some chocolatey magic. Take a bite, and it’ll be clear why Brownie Bread is a twist worth taking!
Brownie Bread
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk
- 1 cup chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter and dust with flour, or line it with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Beat until smooth. Add eggs and vanilla extract, and mix until fully incorporated.
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with milk or buttermilk. Stir gently after each addition. Fold in chocolate chips, if using.
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.