Introduction
If you’re a chocolate lover, this Brownie Bread will be a delightful addition to your dessert repertoire. Imagine the rich, fudgy goodness of a brownie combined with the comforting texture of a quick bread. This recipe is perfect for family gatherings, casual brunches, or simply when you need a chocolate fix. The aroma of cocoa and vanilla wafting through your kitchen will make everyone eager for a slice. Whether you enjoy it fresh out of the oven or save it for a sweet snack, this Brownie Bread is sure to become a household favorite.
Why You’ll Love This Recipe
- Easy to prepare with simple ingredients.
- Rich, chocolatey flavor with a fudgy texture.
- Versatile and can be made gluten-free or vegan.
- Perfect for any occasion, from brunch to dessert.
Ingredients
- 1 cup all-purpose flour (or gluten-free blend)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (or coconut oil), melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or non-dairy)
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, mix melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla, whisking until combined.
- Stir in milk, then gradually fold in dry ingredients until just combined.
- Fold in chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top.
- Sprinkle extra chocolate chips on top for a fudgy crust.
- Bake 45–55 minutes, or until a toothpick comes out with moist crumbs (not completely clean).
- Cool in pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temp.
You Must Know
- Ensure not to overmix the batter for a tender crumb.
- Use high-quality chocolate chips for the best flavor.
- The bread is best enjoyed warm or at room temperature.
Storage Tips
Store leftover Brownie Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Ingredient Substitutions
For a gluten-free version, use a gluten-free flour blend. To make it dairy-free, substitute coconut oil for butter and use almond or oat milk. For a vegan option, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
Serving Suggestions
Serve Brownie Bread with a scoop of vanilla ice cream for a decadent dessert, or enjoy it with a dollop of whipped cream. Pair it with a hot cup of coffee or tea for a delightful afternoon treat.
Cultural Inspiration
Brownie Bread is a delightful fusion of two beloved American classics: brownies and quick bread. Brownies, originating in the United States, have been a favorite dessert since the early 20th century, while quick breads are cherished for their simplicity and versatility. This recipe combines the best of both worlds, offering a chocolatey treat that is both comforting and indulgent.
Pro Tips
- For extra moisture, consider adding a tablespoon of sour cream or yogurt to the batter.
- If you prefer a less sweet version, reduce the sugar by ¼ cup.
- To prevent sticking, ensure your parchment paper extends over the sides of the loaf pan for easy removal.
Brownie Bread
If you're a chocolate lover, this Brownie Bread will be a delightful addition to your dessert repertoire. Imagine the rich, fudgy goodness of a brownie combined
15 minutes
50 minutes
~1 hour 5 minutes
Ingredients
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another bowl, mix melted butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla, whisking until combined.
Stir in milk, then gradually fold in dry ingredients until just combined.
Fold in chocolate chips.
Pour batter into the prepared loaf pan and smooth the top.
Sprinkle extra chocolate chips on top for a fudgy crust.
Bake 45–55 minutes, or until a toothpick comes out with moist crumbs (not completely clean).
Cool in pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temp.
Notes
- Ensure not to overmix the batter for a tender crumb.
- Use high-quality chocolate chips for the best flavor.
- The bread is best enjoyed warm or at room temperature.
Frequently Asked Questions
Q: Can I add nuts to this recipe?
A: Absolutely! Fold in ½ cup of chopped walnuts or pecans for added crunch.
Q: How can I tell if the bread is done?
A: Insert a toothpick into the center; it should come out with a few moist crumbs.
Q: Can I use dark chocolate chips instead?
A: Yes, dark chocolate chips will add a deeper chocolate flavor.
Q: Is it okay to use a different loaf pan size?
A: You can use a different size, but adjust the baking time accordingly and check for doneness.