Brownie Bread

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Brownie Bread: A Fudgy Loaf for Chocolate Lovers

Ever crave the chewy texture of brownies in a thick, sliceable form? Brownie bread delivers exactly that—decadent chocolate flavor, rich moisture, and a beautiful loaf that begs to be shared. If you love both brownies and sweet bread recipes, this mashup brings the best of both worlds in every bite. Let’s dive into the details and discover how to make your own loaf, how to serve it, and the best ways to tweak and store this irresistible treat.

Why Bake Brownie Bread?

Brownie bread isn’t just a clever twist on a classic dessert—it’s practical, crowd-friendly, and endlessly customizable. A loaf shape makes portions easy to slice and serve, whether you want a quick snack, an impressive after-dinner dessert, or a thoughtful homemade gift. With its moist crumb and concentrated chocolate taste, brownie bread pairs perfectly with coffee, ice cream, or fresh berries. It’s more forgiving than traditional brownies, too, allowing for creative tweaks with add-ins and toppings.

Ingredients Overview

A good brownie bread starts with a foundation of chocolate, supported by a handful of pantry staples. Here’s what you’ll need for one 9×5-inch loaf. Each ingredient delivers a distinct role—aim for quality, especially with your cocoa and chocolate.

Method: Step-by-Step Brownie Bread

Making brownie bread is easy whether you’re a beginner baker or a seasoned dessert lover. Follow each step in order for best results.

1. Prep Pan and Oven

• Preheat your oven to 350°F (175°C).
• Line a 9×5-inch loaf pan with parchment, letting the paper overhang the sides so you can lift the loaf out.

2. Melt Chocolate and Butter

• Place 1 cup chocolate chips and the butter in a heatproof bowl.
• Microwave in 30-second bursts, stirring between each, until just melted and smooth.
• Set aside to cool slightly. This step ensures the bread bakes up moist, with pockets of melted chocolate throughout.

3. Sift and Whisk Dry Ingredients

• Sift together the flour, Dutch-process cocoa, baking powder, baking soda, and salt in a medium bowl.
• Stir gently to combine.

4. Combine Wet Ingredients

• In a large mixing bowl, whisk eggs with both sugars until glossy and well-mixed.
• Add the buttermilk, vanilla extract, melted chocolate mixture, and hot water (stirred with espresso powder if using).
• Whisk until smooth, but do not overbeat.

5. Mix Everything Together

• Add the dry ingredients to the wet mixture.
• Fold gently with a spoon or spatula until just combined; a few lumps are fine.
• Stir in most of the remaining chocolate chips (reserve a handful for topping).
• Take care not to overmix; overworking the batter can lead to a tough loaf.

6. Bake With Care

• Pour batter into the prepared pan, smoothing the top.
• Bake on the center rack for 50–60 minutes. It’s ready when a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
• Remove from oven, sprinkle reserved chocolate chips over the hot bread, let stand for 10 minutes.

7. Cool and Slice

• Let the loaf cool in the pan for about 15 minutes.
• Use the parchment to lift it onto a wire rack, letting it cool completely. This helps the bread slice cleanly and firms up the fudgy crumb.

Serving Suggestions

Brownie bread adapts to every mood and occasion. Its loaf shape invites a variety of creative toppings and accompaniments.

• Serve warm with a scoop of vanilla ice cream. The heat melts the ice cream, creating a gooey sauce.
• Add a drizzle of chocolate or caramel sauce for extra indulgence.
• Try cold slices with whipped cream and sliced strawberries.
• Create a layered dessert with cubed brownie bread, coffee whipped cream, and berries for a quick trifle.
• For a breakfast treat, toast leftover slices lightly and spread with peanut butter.

Flavor Variations and Add-ins

Experimenting with brownie bread makes baking even more fun. Here are a few ideas for changing up the base recipe:

• Nuts: Fold in a half-cup of walnuts, pecans, or almonds for crunch.
• Chocolate Variations: Mix in white or milk chocolate chips, or chopped dark chocolate.
• Dried Fruit: Add a handful of dried cherries, cranberries, or apricot pieces for chewy bursts of flavor.
• Spices: Add a pinch of cinnamon, chili powder, or even a touch of cayenne for a warming twist.
• Ganache Topping: Melt chocolate with heavy cream and pour over the cooled loaf for a glossy finish.
• Salted Caramel: Swirl caramel sauce into the batter before baking or spread over slices once cooled.

Tips for Perfect Brownie Bread

Achieving the perfect loaf is a combination of good technique and attention to detail. Keep these guidelines in mind:

• Stir gently after adding flour to avoid a tough texture.
• Don’t skip the hot water; it helps bring out the cocoa’s best qualities.
• Avoid overbaking. Check early—slightly underdone is better than dry.
• Be patient when cooling. Cutting too soon can make the loaf crumble.
• Always use the correct pan size. A 9×5 loaf pan ensures the right thickness and even baking.
• Store add-ins like chocolate chips or fruit in the fridge, so they don’t melt before baking.

Storing and Freezing Brownie Bread

Brownie bread stays fresh for days if handled well. Here’s how to keep its best texture and taste:

• Room Temperature: Wrap the cooled loaf in plastic or keep it in an airtight container. It’ll stay moist for up to four days.
• Refrigeration: For even longer storage—about one week—keep the loaf tightly wrapped in the fridge. Bring to room temperature before serving for optimal flavor and softness.
• Freezing: Cool bread completely. Wrap unsliced loaf tightly with plastic wrap, then aluminum foil. Freeze up to three months. When ready, thaw overnight at room temp. Warm slices in a microwave for 15 seconds or heat the whole loaf in a 350°F oven for 10 minutes.

Troubleshooting

Even experienced bakers encounter hiccups now and then. Here’s how to address a few common challenges:

• Loaf sunken in the middle? This may be due to underbaking or too much liquid. Be sure to check for doneness using the toothpick method.
• Dry texture? Overbaking is often to blame; set a timer and check early.
• Dense, gummy crumb? Mixing the batter too much can cause this. Stir until just combined.

Frequently Asked Questions

Can I use a different pan?
You can bake brownie bread in smaller pans or even as muffins—just reduce the baking time by 10–15 minutes and test with a toothpick.

Is buttermilk essential?
Buttermilk adds tenderness, but you can substitute with whole milk plus a teaspoon of lemon juice or vinegar.

What makes this different from regular brownies?
The loaf shape changes the crumb, making it denser and moister in the center while offering clean, even slices.

Brownie Bread: The Ultimate Chocolate Indulgence

Brownie bread offers something special—a familiar brownie taste, packed in a loaf that’s easy to bake, serve, and share. It’s ideal for gifting, potlucks, or just to satisfy a late-night chocolate fix. Once you try a slice, you’ll find yourself making it again and again, customizing each loaf with your favorite add-ins and toppings. Happy baking!

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Brownie Bread

⭐⭐⭐⭐⭐

4.6 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 20 minutes

Cooking Time 1 hour

Servings 8 servings

Calories 525 cal

This easy and delicious brownie bread recipe is sure to satisfy any chocolate craving. Enjoy gooey chocolate in every fudgy bite.

Ingredients

• 1/2 cup unsalted butter
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 cups semisweet chocolate chips, divided
• 1/2 teaspoon baking powder
• 2-3 teaspoons espresso powder, optional
• 1/2 cup buttermilk
• 1/4 cup hot water
• 1/2 cup Dutch-process cocoa powder
• 3 large eggs, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9x5-inch loaf pan. Line it with parchment paper, leaving a slight overhang on the long sides.
2. Place 1 cup of chocolate chips and the butter in a microwave-safe bowl. Warm in the microwave for 30-second increments. Stir between each spin. Continue until the mixture is smooth. Set aside to cool.
3. Sift the flour, cocoa powder, salt, baking powder, and baking soda into a large bowl. Set the bowl aside.
4. In a separate bowl, whisk the eggs with the sugars until well combined and light in color. Add the buttermilk. Add the vanilla. Add the cooled melted butter and chocolate mixture. Whisk until blended.
5. If using, dissolve the espresso powder in the hot water. Add the hot water to the wet ingredients. Stir to combine.
6. Add the flour to the wet ingredients. Stir gently with a spatula until about halfway combined. Add 1/2 cup of chocolate chips. Stir gently until just combined.
7. Pour the batter into the prepared pan. Smooth the top. Bake for 50-60 minutes. A toothpick inserted into the center should come out with a few moist crumbs.
8. Remove the pan from the oven. Immediately sprinkle the remaining 1/2 cup of chocolate chips evenly over the surface. Cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool.
9. Use a sharp knife to cut the brownie bread. Slice it into thick pieces. Enjoy warm. You can also enjoy it at room temperature.