This brownie bread is a fudgy cocoa loaf made in a 9×5-inch pan. It takes 15 minutes to prepare and about 55 minutes to bake, yielding 10 slices. Chocolate chips are optional.
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. Try our CHOCOLATE TOFFEE THUMBPRINT next.
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. If you like this, you'll love our Baileys Irish Cream Chocolate Chip Cookies.
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
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 cup all-purpose flour
½ cup cocoa powder
1 teaspoon 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
1 cup granulated sugar
½ cup brown sugar
Beat these ingredients together thoroughly until you have a smooth batter.
Then, add:
2 large eggs
1 teaspoon 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:
More recipes you might like
1/2 cup milk (added in two parts)
Gently fold after each addition to keep from overmixing.
For added richness, fold in 1 cup chocolate chips (optional). For another easy option, see our Texas Sheet Cake.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth it out with a spatula.
Bake at 350°F for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs rather than wet batter.
Step 6: Cool
Allow the loaf to cool in the pan for 10 minutes, then use the parchment overhang to transfer it to a wire rack. Cool completely before slicing.
Serving Suggestions
The photos show an optional chocolate topping. That topping is a serving choice and is not included in the Recipe card.
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.
For another bread to try, Banana Bread is made in one bowl and includes storing and freezing directions.
If you like brownie bread, try Low Fat Zucchini Brownies for a fudgy chocolate treat made with yogurt instead of butter or oil.
Storage Tips
Room Temperature
Store Brownie Bread in an airtight container at room temperature for up to 3 days.
Refrigeration
For longer storage, refrigerate the bread in an airtight container for up to 5 days. 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. You might also like our Homemade German Chocolate Cake.
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 Variation: Use a separately tested variation before replacing the vanilla; peppermint extract is much stronger and is not a one-for-one substitute.
Espresso Variation: Add 1 teaspoon instant espresso powder with the dry ingredients for a mocha flavor.
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.” Try our Best Mackinac Island Fudge next.
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! If you like this, you'll love our Chocolate Cobbler.
Brownie Bread
Want This Recipe Later?
We'll send this recipe straight to your inbox.
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 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs rather than wet batter.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
Made this recipe?
Tap a star to rate it. It helps other cooks find it.
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
