Brownie Bread Recipe | Easy Chocolate Dessert Loaf Idea
"This brownie bread recipe combines the rich, fudgy flavor of brownies with the cozy texture of a loaf. A chocolate lover’s dream, it’s perfect for holidays, family gatherings, or anytime you crave a sweet treat."
Equipment
- Mixing bowls
- Whisk and spatula
- Measuring Cups and Spoons
- Loaf pan (9x5 inch)
- Parchment paper
- Wire cooling rack
Ingredients
- ½ cup unsalted butter, melted (or vegan butter)
- 1 cup granulated sugar (or coconut sugar)
- 2 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- ¾ cup all-purpose flour (or gluten-free blend)
- ½ cup cocoa powder (Dutch-process or natural)
- ½ tsp salt
- ½ tsp espresso powder (optional, enhances chocolate flavor)
- 1 cup chocolate chips or chunks
- Optional add-ins: nuts, peanut butter swirl, or Nutella layer
Instructions
- Mix Wet Ingredients: Whisk melted butter, sugar, eggs, and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, sift flour, cocoa powder, salt, and espresso powder.
- Fold Together: Add dry mixture to wet ingredients. Stir gently until just combined.
- Add Chocolate: Fold in chips or chunks.
- Prepare Pan: Grease loaf pan and line with parchment.
- Bake: Pour batter into pan. Bake at 350°F (175°C) for 45–55 minutes, until edges are set but center remains slightly soft.
- Cool: Let loaf cool in pan for 10 minutes, then transfer to wire rack.
- Slice & Serve: Cut into slices and enjoy warm or at room temperature.
Notes
- Don’t overmix: Keeps texture fudgy and tender.
- Test with toothpick: Slight crumbs are ideal; a clean toothpick means it’s overbaked.
- Variations: Try peanut butter swirls, mint chocolate chips, or Nutella stuffing.
- Storage: Keep in airtight container for 3–4 days, or freeze slices for up to 2 months.