This Brownie Bread recipe is a delicious treat that combines dense, fudgy brownies with an easy, quick chocolate bread. Its intense, deep chocolate flavor will satisfy the sweet tooth of any chocolate lover!
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Pin ItLike my One Bowl Chocolate Zucchini Bread and Chocolate Chip Pumpkin Bread, this chocolate quick bread is like the perfect brownie, but in loaf form. It’s an easy-to-make, not overly complicated, recipe that is super fudgy, chocolatey, and decadent. Enjoy it on birthdays as an alternative to a cake, at book clubs, or any time of the year!
But, if you would rather stick to a classic brownie recipe, check out my Better-Than-Boxed-Mix Fudgy Brownies, Double Chocolate Mint Brownies, or Chocolate Chip Cream Cheese Brownies!
Table of Contents
Ingredients
The ingredients shown in the image below are used to make this easy chocolate brownie bread recipe. Items noted in the bulleted list are key ingredients that need more explanation. Substitutions are also noted below.
- Semi-Sweet Chocolate. I recommend using either the 60-78% Cacao Lindt Chocolate Bar or the Ghirardelli Premium Baking Semi-Sweet Chocolate Bar for this recipe. They melt to a more manageable, thinner consistency that works well with the brownie bread batter. If you prefer chocolate chips, though, I recommend using a higher quality chocolate, like Ghirardelli or Guittard.
- Dutch Process Cocoa Powder. Along with the semi-sweet chocolate, it gives the brownie bread that deep, rich, chocolatey taste. Unsweetened cocoa powder can be used as a substitute, but it will affect the richness and chocolatey-ness of the quick bread.
- Whole Milk. You can also use 1%, 2%, or full-fat buttermilk. I did not test this recipe with any non-dairy alternatives like oat milk, almond, or soy.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a brief overview of how to make this fudgy brownie bread. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Recipe Tip: Coat the 8 1/2 x 4 1/2-inch loaf pan with a flour-based baking spray. Line the pan with a parchment paper sleeve. Melt the chocolate and unsalted butter separately and let them cool while you work on the rest of the recipe.
Step 1. Combine the dry ingredients. In a medium bowl, whisk together the all-purpose flour, dutch process cocoa powder, baking soda, and salt.
Step 2. Beat the eggs and sugar together on medium-high speed using a hand mixer or stand mixer. Beat the mixture until light in color, fluffy, and almost doubled in size. This takes roughly 4-4 1/2 minutes.
Step 3. Add in the remaining ingredients. Add in the slightly cooled melted chocolate, whole milk, and vanilla extract, mixing until combined.
Step 4. Fold the dry ingredients into the wet ingredients with a spatula, then add in the melted butter.
Step 5. Bake the brownie bread. Transfer the brownie bread batter to the prepared loaf tin. Optionally, you can top with a few semi-sweet chocolate chips. Bake for 55-60 minutes at 350ºF.
Step 6. Allow the brownie bread to cool inside the loaf tin for 15-20 minutes before transferring it to a cooling rack.
Recipe FAQs
You’ll need an 8 1/2 x 4 1/2-inch loaf tin, but a 9 x 5-inch loaf tin will also work fine if that is what you have.
Brownie bread can be stored at room temperature for up to three days, wrapped in plastic wrap and (optionally) an extra layer of aluminum foil. To freeze, let the bread cool completely, then slice. Wrap each slice in plastic wrap 1-2 times, then keep it in a freezer-safe container.
A few factors can contribute to your quick bread sinking in the middle. Overmixing the batter (incorporating too much air), ingredients not measured correctly (adding too much leavening agent, for example), the leavening agent has expired (always do a test if you haven’t used it in a long time), your oven temperature is off (either too hot, too cold-it’s best to get an oven thermometer), or the batter is underbaked (added too much liquid- in this case milk or melted butter)
More Delicious Bread Recipes
Looking for more bread recipes? Try these or visit the Quick and Savory Bread Recipes page for more!
If you tried this Brownie Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Brownie Bread
Equipment
- 8.5 x 4.5-Inch Loaf Tin 9 x 5-Inch will work fine too
Ingredients
- 1 cup Semi-Sweet Chocolate, melted
- 1 cup All-Purpose Flour
- ½ cup Dutch-Processed Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Large Eggs, room temperature
- 1 cup Granulated Sugar
- ¾ cup Whole Milk
- 2 tsp Vanilla Extract
- ½ cup Unsalted Butter, melted
Instructions
- Adjust the oven rack to the middle position, preheat the oven to 350°F, then spray an 8 1/2-4 1/2-inch metal loaf tin with flour-based baking spray. Line the loaf tin with a parchment paper sleeve (to help remove the brownie bread after baking).
- Add the semi-sweet chocolate to a medium, microwaveable bowl, then microwave at 1-minute increments until melted and smooth. In a separate microwaveable bowl, melt the unsalted butter as well, but in 30-second increments until melted. Set both aside to cool down slightly.1 cup Semi-Sweet Chocolate, ½ cup Unsalted Butter
- In a medium bowl, whisk together the all-purpose flour, dutch process cocoa powder, baking soda, and salt.1 cup All-Purpose Flour, ½ cup Dutch-Processed Cocoa Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt
- In a separate large mixing bowl, using your hand mixer (or stand mixer), beat together the eggs and granulated sugar on medium-high speed until light in color, fluffy, and almost doubled in size (takes about 4-4 1/2 minutes).2 Large Eggs, 1 cup Granulated Sugar
- Mix in the melted chocolate, milk, and vanilla extract until mostly combined.1 cup Semi-Sweet Chocolate, ¾ cup Whole Milk, 2 tsp Vanilla Extract
- Fold in the dry ingredients to the wet ingredients with a spatula, then add in the melted butter.½ cup Unsalted Butter
- Pour the brownie bread batter into the prepared loaf tin. Optionally, you can top with a few semi-sweet chocolate chips. Bake for 55-60 minutes at 350ºF, or until a toothpick inserted into the center of the brownie bread comes out with a few moist crumbs but no wet batter.
- Allow the brownie bread to cool inside the loaf tin for about 15-20 minutes before transferring it to a cooling rack to finish cooling. Leftover brownie bread can be stored at room temperature for up to 3 days, wrapped in plastic wrap and (optionally) an extra layer of aluminum foil. To freeze, let the bread cool completely, then slice. Wrap each individual slice in plastic wrap 1-2 times, then keep it in a freezer-safe container.
Video
Notes
- Semi-Sweet Chocolate. I recommend using either the 60-78% Cacao Lindt Chocolate Bar or the Ghirardelli Premium Baking Semi-Sweet Chocolate Bar for this recipe. If you prefer chocolate chips, though, I recommend using a higher quality chocolate, like Ghirardelli or Guittard.
- Dutch Process Cocoa Powder. Unsweetened cocoa powder can be used as a substitute, but it will affect the richness and chocolatey-ness of the quick bread.
- Whole Milk. You can also use 1%, 2%, or full-fat buttermilk. I did not test this recipe with any non-dairy alternatives like oat milk, almond, or soy.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
I’m 86 years old and have cooked for many years. Was even told I should open a restaurant. This was the worst recipe I ever tried to follow. It didn’t help that my iPad kept changing. Why repeat ingredients after each step?
Hi, Gerry. I apologize for my delayed reply. Your comment, among many others, were filtered into the spam comments folder, so I’m making my way through all of them now. I understand your comment was from December, but still wanted to reply. I’m sorry you didn’t care for the way I write my recipes. I repeat the ingredients after each step so you don’t have to keep scrolling back up to the ingredients list for the amount if you’re making the recipe using either a phone, iPad, or laptop. Many people have told me over the years they love this style of recipe writing.
This recipe is amazing! It keeps well and travels well, too. It’s dense and fudgy and so good. The recipe was easy to follow and didn’t use too many bowls. I will be making this often.
Thank you for taking the time to make the recipe and for leaving a review! I’m so glad you enjoyed it!