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Brownie Bread

Decadent Brownie Bread That Will Make Your Heart Melt

Indulge in this Brownie Bread, a luscious mashup of brownies and bread that delivers rich chocolate bliss.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Semisweet Chocolate Chips Feel free to substitute with dark or milk chocolate.
  • 1/2 cup Unsalted Butter Coconut oil or vegan butter are great substitutes.
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1/2 cup Dutch-Process Cocoa Powder Natural cocoa powder can be used if needed.
  • 1/2 teaspoon Salt No substitute necessary unless for a low-sodium diet.
  • 1 teaspoon Baking Powder Can be swapped with baking soda, adjusting quantities.
  • 1/2 teaspoon Baking Soda No substitution necessary.
  • 3 large Large Eggs Consider using flax eggs for a vegan option.
  • 1 cup Granulated Sugar Coconut sugar can be used for a lower glycemic option.
  • 1/2 cup Light Brown Sugar Dark brown sugar can be used for a richer flavor.
  • 1/2 cup Buttermilk Substitute with yogurt or milk mixed with vinegar if needed.
  • 1 teaspoon Vanilla Extract No substitution necessary, can be omitted if needed.
  • 1/2 cup Hot Water Hot coffee can be an alternative.
  • 1 teaspoon Espresso Powder (Optional) Can be omitted or replaced with brewed espresso.

Equipment

  • Loaf pan
  • Medium Saucepan
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Fudgy Chocolate Brownie Bread
  1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. Melt the unsalted butter and semisweet chocolate chips together in a saucepan over low heat.
  3. Sift together the all-purpose flour, Dutch-process cocoa powder, salt, baking powder, and baking soda in a large mixing bowl.
  4. Whisk the large eggs, granulated sugar, and light brown sugar until fluffy and pale.
  5. Mix the buttermilk, vanilla extract, cooled chocolate-butter mixture, and hot water into the egg-sugar blend.
  6. Gradually add the sifted dry ingredients to the wet mixture and fold gently; then fold in the semisweet chocolate chips.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
  8. Allow to cool slightly, sprinkle chocolate chips on top, then transfer to a wire rack.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 10mg

Notes

This brownie bread pairs well with vanilla ice cream or can be used to make brownie bread pudding.

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