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Brownie Bread

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. 

Rich and fudgy homemade brownie bread in a white parchment paper
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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.
Overhead view of brownie bread in a loaf pan on a white marble table

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!

Sliced brownie bread showing its texture on a white parchment paper

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.
Decadent brownie bread, a rich and fudgy loaf with a moist chocolate interior

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

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Brownie Bread

Course: DessertCuisine: American
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

525

kcal

With 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!

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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