With gooey chocolate in every fudgy bite, this brownie bread is sure to satisfy any chocolate craving!
Imagine all the rich, chewy goodness of your favorite brownies baked into a sliceable loaf.
It’s the perfect mashup of a classic dessert and comforting quick bread. And it’s my new go-to indulgent dessert.
Why You’ll Love This Brownie Bread
Versatile Serving: Enjoy a slice of brownie bread plain, topped with a scoop of ice cream, or even used as a base for creative desserts like brownie bread pudding or trifles.
Crowd-Pleaser: The combination of familiar brownie flavors and unique loaf presentation makes this recipe a surefire hit at potlucks, parties, or family gatherings.
Gift-Worthy: Wrapped with a ribbon, a loaf of homemade brownie bread makes a thoughtful and delicious gift for friends, neighbors, or teachers. And it makes a nice change from the usual banana bread.
Ingredients
- Chocolate Chips: They’re melted, folded into the batter, and sprinkled on the hot loaf for maximum melty goodness.
- Butter: Contributes moisture and richness for a soft texture.
- All Purpose Flour: The foundation of the loaf.
- Dutch-Process Cocoa Powder: The key to the most fudgy, chocolatey flavor.
- Baking Powder and Baking Soda: A double dose of leavening to make the bread rise.
- Eggs: Bind the batter together and provide richness and structure. Room-temperature eggs mix in more easily.
- Granulated and Light Brown Sugar: For the perfect blend of sweetness and chewiness.
- Salt and Vanilla: For balance and to enhance the flavors.
- Buttermilk: Gives an extra hit of tenderness.
- Hot Water (and Espresso Powder): Hot water draws out the cocoa flavor and helps the leaveners get going. The espresso is optional but is another way to amp up the rich taste.
How to Make Brownie Bread
If you’re a brownie fan, you’ve got to try this fun twist.
It’s more involved than a boxed mix, I’ll admit, but it’s super straightforward and more than worth the extra dirty dishes!
1. PREP: Preheat the oven and line a loaf pan with parchment.
2. MELT the butter and chocolate until smooth, then set aside to cool.
3. SIFT the flour, cocoa, salt, baking powder, and baking soda.
4. WHISK the eggs and sugars. Stir in the buttermilk, vanilla, chocolate mixture, and water.
5. COMBINE the wet and dry and fold in the chocolate chips.
6. BAKE for about 50-60 minutes until a toothpick inserted in the center has moist crumbs. It’s fudgy, so it won’t come out clean.
7. SPRINKLE the hot loaf with the last of the chocolate chips, and then leave the loaf to cool. Enjoy!
Tips For the Best Brownie Bread
Brownie bread is an absolute game-changer.
Serve it warm and it’s like a slice of hot fudge cake – especially with the gooey chocolate melted on top.
But it’s just as fudgy if you let it cool.
Check out these tips so your loaf is flawless:
- Don’t overmix. Stir the batter by hand after adding the dry ingredients to avoid tough, cakey brownies.
- Don’t skip the hot water. It’s key to the taste and texture. And the espresso powder is a must, too, if you ask me. It won’t taste like coffee, don’t worry! Feel free to use two shots of espresso instead.
- Avoid overbaking. Take the bread out when a toothpick inserted in the center has a few moist crumbs. You can also gently press the top, and it should spring back.
- Let cool. Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This helps the texture set up.
- Use the right pan. You’ll need a 9×5-inch loaf pan. Any bigger or smaller and the loaf won’t have the same thickness or texture.
- Variations. Mix different types of chips (milk, white, peanut, etc.), nuts, or dried fruit into the batter to customize the flavor.
- Serving ideas. Serve warm with ice cream or Nutella drizzled on top or cold with whipped cream or peanut butter spread. Add raspberry or coffee whipped cream, caramel frosting, or a thick layer of salted caramel for the ultimate indulgence.
- Go for ganache. Let the load cool completely, then drown the whole thing in ganache. Let it set, and you’ll get a lovely, shiny coating.
How to Store
Brownie bread is easy to store, but remember it’s best served at room temp (or warm).
So if you’ve kept it in the fridge, let it warm to room temp before enjoying.
To Store: Wrap the cool loaf in plastic or transfer cold leftovers to an airtight container for up to 4 days. For longer freshness, refrigerate it for up to 1 week.
To Freeze: Wrap cold leftovers (without slicing) securely in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 3 months; thaw overnight at room temperature before serving or reheating.
To Reheat: If refrigerated, warm slices in a microwave for about 10-15 seconds. Or warm the entire loaf in the oven at 350°F for 5-10 minutes.
More Brownie Recipes Your Family Will Love
Brownie Batter Dip
Fudgy Brownie Pie
No-Bake Brownies
Brownie Bottom Cheesecake
Brownie Bread
8
servings20
minutes1
hour525
kcalWith gooey chocolate in every fudgy bite, this easy and delicious brownie bread recipe is sure to satisfy any chocolate craving!
Ingredients
2 cups semisweet chocolate chips, divided
1/2 cup unsalted butter
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup buttermilk
1 tablespoon vanilla extract
1/4 cup hot water
2-3 teaspoons espresso powder, optional
Instructions
- Preheat the oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang on the long sides.
- In a microwave-safe bowl, warm 1 cup of chocolate chips with the butter in 30-second increments, stirring between each spin, until smooth. Set aside to cool.
- In a large bowl, sift the flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
- In a separate bowl, whisk the eggs with the sugars until well combined and light in color. Add the buttermilk, vanilla, and cooled melted butter and chocolate mixture. Whisk until blended.
- If using, dissolve the espresso powder in the hot water. Add the hot water to the wet ingredients and stir to combine.
- Add the flour to the wet ingredients and stir gently with a spatula until about halfway combined. Add 1/2 cup of chocolate chips and stir gently until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the pan from the oven and 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.
- Use a sharp knife to cut the brownie bread into thick slices. Enjoy warm or at room temperature.
Notes
- Don’t overmix. Stir the batter until just combined after adding the dry ingredients to avoid tough, cakey brownies.
- Don’t skip the hot water. It’s key to the taste and texture. And the espresso powder is a must, too, if you ask me. It won’t taste like coffee, don’t worry!
Can I just add espresso as the hot water rather than going out and buying espresso powder and mixing?
Hi Lynn!
Yes, feel free to use two shots of espresso instead 🙂
I am 8 months pregnant and I saw this recipe and had to have it immediately. It’s almost midnight and mine is finally done and I’m just now trying it. I didn’t have buttermilk so I subbed it with plain yogurt thinned with a little water (per Google). It’s really really good!! It’s not crazy sweet, it’s definitely inbetween brownie and bread just like the name says.
Hi Chelsea!
I’m thrilled you enjoyed this as much as I did 🙂
It’s such an indulgence, but as you said, not too sweet.
And congratulations!
just made brownie bread so moist it just falls apart yummy good😊
Just wondering if you tried to make this gluten free?
Hi Debbie, yes, you can make this bread gluten-free. Just substitute a gluten-free flour for the regular flour, and be sure the chocolate chips and cocoa powder are gluten-free as well. I hope you like it!
Not yet. No links to print.
Hi, Tina!
If you hit the “jump to recipe” button at the very top of the page, it’ll drop you down to what we call the “recipe card.” (Or you can just scroll until you see it.) You’ll find a “print” button in the lower righthand corner of the picture. It’ll turn the recipe into a concise, 1- to 2-page recipe that’s easy to print or save as a pdf. 🙂
Hope that helps!
Can I sub Hot Coffee for the hot water?
Absolutely, Teena!
It would have the same effect as the hot water with the optional espresso powder. 🙂
I couldn’t decide if I was supposed to leave the loaf in the pan on the wire rack to cool or remove it from the pan and cool it on the wire rack. I didn’t have any parchment paper so I just greased the pan, don’t know how it’s going to be trying to get it out of the pan. Just took it out of the oven, looks and smells wonderful
Hi Janice, It should’ve been fine to just leave it in the pan to cool on the wire rack. I sure hope you enjoyed it!