Description
A chocolate lover’s dream in loaf form! This brownie bread is rich, moist, and deeply fudgy topped with a glossy chocolate glaze for the ultimate indulgent finish. Perfect for breakfast, dessert, or gifting!
Ingredients
Dry Ingredients:
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp salt
Wet Ingredients:
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk or buttermilk
Optional Add-Ins:
• ¾ cup semi-sweet chocolate chips
• 1 tsp espresso powder (enhances chocolate flavor)
• ½ cup chopped walnuts or pecans
For the Chocolate Glaze (Optional):
• ½ cup semi-sweet chocolate chips
• 3 tbsp heavy cream
• 1 tbsp butter
Instructions
1️⃣ Preheat the Oven
Preheat the oven to 350°F (175°C). Coat a 9×5-inch loaf pan with nonstick spray and line it with parchment paper for easy release.
2️⃣ Whisk the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
3️⃣ Combine Butter & Sugars
In a separate bowl, whisk the melted butter with both the granulated sugar and brown sugar until smooth and glossy.
4️⃣ Add Eggs & Vanilla
Stir in the eggs and vanilla extract to the butter mixture. Whisk until fully incorporated and creamy.
5️⃣ Mix Wet & Dry Together
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir just until everything is combined—do not overmix.
6️⃣ Fold in the Chocolate Chips
Gently fold in the chocolate chips (and nuts, if using) to evenly distribute throughout the batter.
7️⃣ Fill the Pan
Pour the batter into the prepared loaf pan. Use a spatula to spread and level the top evenly.
8️⃣ Bake & Cool
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Let it rest in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
9️⃣ Make the Glaze (Optional)
In a small saucepan or microwave, melt the chocolate chips, cream, and butter together until smooth. Drizzle over the cooled brownie bread for a rich, glossy finish.
Notes
Don’t Overmix: Stir until just combined. Overmixing can make the loaf dense instead of fudgy.
Toothpick Test: For gooey brownie bread, pull it out when the toothpick has moist crumbs, not clean.
Enhance the Chocolate: Add a teaspoon of espresso powder to intensify flavor without tasting like coffee.
Customize It: Fold in chocolate chips, nuts, or swirl in peanut butter for creative variations.
Make It Healthier: Swap some butter with Greek yogurt or mashed banana to reduce fat and boost moisture.
Storage Tip: Keeps well for 3 days at room temp or freezes up to 3 months. Slice before freezing for convenience.
Serve It Up: Great warm with ice cream, toasted with butter, or layered in a dessert board.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
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