Brownie Bread

5 from 1 vote

This Brownie Bread recipe is a delicious treat that combines dense, fudgy brownies with an easy chocolate quick bread. Its intense, deep chocolate flavor will satisfy the sweet tooth of any chocolate lover!

Prep Time25

Cook Time55

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Author: Jennifer

Equipment

8.5 x 4.5-Inch Loaf Tin 9 x 5-Inch will work fine too
Mixing Bowls
Spatulas
Whisks

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

US Customary - Metric

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 G hirardelli 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