If you’re anything like me and you adore brownies but crave something a little more substantial and bread-like, you’re in for a treat. This Chocolate Brownie Bread Recipe is the perfect marry of rich, fudgy chocolate goodness with the soft, sliceable texture of bread. Trust me, once you try this, it’s going to become your new go-to comfort bake that you’ll want to share with everyone you know.

💚

Why This Recipe Works

Perfect Texture Blend: Combines fudgy chocolate chunks with a tender bread crumb for that ideal brownie-bread hybrid.
Balanced Sweetness: Uses both granulated and brown sugars to add depth and a light caramel note.
Easy to Make: Straightforward steps with common ingredients—you don’t need to be a pro baker to nail this.
That Espresso Boost: Optional espresso powder enhances the chocolate flavor without adding coffee taste.

Chocolate Brownie Bread, brownie bread recipe, chocolate bread recipe, fudgy bread, easy brownie bread - A dark brown chocolate cake with a shiny cracked top fills a grey baking pan. The cake is covered with many round chocolate chips scattered all over the surface, adding texture and a shiny look. The edges of the cake are slightly raised, showing a soft, moist inside. The pan sits on a white marbled surface, with a bowl of chocolate chips blurred out in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chocolate Brownie Bread Recipe plays a vital role, creating layers of flavor and the perfect fudgy-bready texture. I’ll share a few tips to help you pick the best versions for maximum yum.

Chocolate Brownie Bread, brownie bread recipe, chocolate bread recipe, fudgy bread, easy brownie bread - Flat lay of a small mound of semisweet chocolate chips, a chunk of unsalted butter, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of Dutch-process cocoa powder, a small pile of salt crystals, a small heap of baking powder, a small heap of baking soda, three large whole brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl of buttermilk, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of hot water, and a small white ceramic bowl of fine espresso powder, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semisweet chocolate chips: They melt beautifully and add rich pockets of chocolate, making every bite exciting.
Unsalted butter: Using unsalted lets you control salt levels; plus, it creates a nice tender crumb.
All-purpose flour: Just right for structure—not too dense, not too cakey.
Dutch-process cocoa powder: Gives this bread that deep, intense chocolate flavor without bitterness.
Salt: Elevates every flavor and balances the sweetness.
Baking powder & baking soda: Work together to provide just enough lift to keep things light.
Eggs: Bind everything together and add moisture—make sure they’re at room temperature!
Granulated sugar: Brings classic sweetness and helps with browning.
Light brown sugar: Adds a subtle molasses note for a more complex flavor.
Buttermilk: Adds tang and keeps the bread tender and moist.
Vanilla extract: Rounds out the flavors and softens the chocolate edge.
Hot water: Helps dissolve espresso powder and enhances cocoa’s richness.
Espresso powder (optional): Supercharges the chocolate flavor without making it taste like coffee.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to switch things up depending on my mood or occasion, and this Chocolate Brownie Bread Recipe is surprisingly versatile. Don’t hesitate to play around with add-ins or technique to make it your own—you’ll enjoy the process half as much as the final slice!

Add nuts: I sometimes toss in chopped walnuts or pecans for crunch—and it elevates the texture experience.
Try dairy-free: Substitute vegan butter and almond milk mixed with a splash of lemon juice instead of buttermilk; still turns out wonderfully moist.
Swap chocolate types: Dark chocolate chips or chunks can intensify the chocolate vibe if you want it extra bold.
Make it mini: Use muffin tins for individual brownie bread portions—perfect for lunchboxes or parties.

Step-by-Step: How I Make Chocolate Brownie Bread Recipe

Step 1: Prep your pan and ingredients

First things first, preheat your oven to 325°F (160°C). I always line my loaf pan with parchment paper and grease it lightly, leaving an overhang on the sides so you can lift the bread out easily once baked—makes slicing a breeze without any crumbling disasters.

Step 2: Melt chocolate and butter

Pop 1 cup of the chocolate chips and the butter into a microwave-safe bowl. Heat in 30-second bursts, stirring after each one until you have a smooth, glossy melt. Set this aside to cool slightly while you prepare the other ingredients—don’t skip cooling or your eggs might cook prematurely in the next step!

Step 3: Mix dry ingredients

In a large bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda. This keeps everything light and prevents lumps, so your bread bakes evenly. I love how the cocoa dust smells here—it’s like anticipation in a bowl.

Step 4: Whisk wet ingredients

Whisk your room temperature eggs and both sugars until the mixture lightens in color and looks a little fluffy. This step is key for that tender crumb. Next, stir in the buttermilk, vanilla, and your slightly cooled chocolate-butter combo. If you’re using espresso powder, dissolve it in the hot water and mix that in now. The espresso really deepens the chocolate flavor—trust me, it’s worth it.

Step 5: Combine gently but thoroughly

Add the dry ingredients to the wet, folding carefully with a spatula just until you see no streaks of flour. Overmixing is the enemy here—it can make your bread tough and cakey rather than fudgy. Once combined, gently fold in ½ cup of the remaining chocolate chips to add those wonderful melty bursts.

Step 6: Bake and top

Pour the batter into your pan and smooth the surface with a spatula. Slide it into the oven and bake for 50-60 minutes. You want a toothpick inserted near the center to come out with just a few moist crumbs—not fully clean. When it’s done, sprinkle the last ½ cup of chocolate chips on top right away to let them melt slightly as the bread cools for added indulgence.

Step 7: Cool and enjoy

Let the bread cool in the pan for about 10-15 minutes to set up. Then, use those parchment paper edges to lift it out and place it on a wire rack. Slice thick for maximum brownie satisfaction. Enjoy it warm or at room temperature. Pro tip: warm it slightly before serving if you store leftovers for that just-baked feeling.

💡

Tips from My Kitchen

Room Temperature Eggs: I used to skip this step, but now I never do because it helps the batter mix better and gives a lighter texture.
Don’t Overmix: Stir until just combined after adding dry ingredients to avoid a dense, cakey loaf—less is more here.
Espresso Boost: Adding espresso powder really makes the chocolate “pop” without any coffee flavor, which surprised me the first time I tried it.
Parchment Paper Hack: Leaving a paper overhang helps you lift the bread easily for slicing and keeps your edges clean.

How to Serve Chocolate Brownie Bread Recipe

Chocolate Brownie Bread, brownie bread recipe, chocolate bread recipe, fudgy bread, easy brownie bread - A stack of five thick, square chocolate brownies arranged diagonally on crinkled white parchment paper over a white marbled surface. Each brownie has a slightly cracked, shiny top layer with scattered dark chocolate chips embedded across the surface. The brownies show a dense, moist, and rich dark brown interior. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple—just a light dusting of powdered sugar or a few fresh raspberries on the side to cut through the richness. If I’m feeling fancy, a drizzle of warm caramel or a small dollop of whipped cream transforms it into an elegant dessert.

Side Dishes

Pair this with a scoop of vanilla ice cream or a cup of cold milk for the ultimate nostalgia vibe. Sometimes, a fresh fruit salad with citrus notes helps balance out the deep chocolate flavors beautifully.

Creative Ways to Present

For birthdays or holidays, I’ve sliced this loaf into thick rounds and layered them like a cake with whipped cream and strawberries in between. It’s a total showstopper! Another idea: serve slices on individual dessert plates with a sprinkle of crushed nuts and edible flowers for a brunch spread.

Make Ahead and Storage

Storing Leftovers

Wrap your Chocolate Brownie Bread tightly in plastic wrap or store it in an airtight container at room temperature—this keeps it soft and moist for 2-3 days. If you want to keep it longer, the fridge is okay but can sometimes dry it out.

Freezing

I freeze slices individually in airtight freezer bags, which lets me pull out just the right amount whenever a chocolate craving hits. It freezes beautifully for up to 2 months without losing its fudgy texture.

Reheating

For the best experience, reheat slices in a toaster oven or regular oven at 300°F for about 5-7 minutes, or microwave for 15-20 seconds. The chocolate melts back into that irresistibly gooey state you love.

FAQs

Can I make this Chocolate Brownie Bread Recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, but make sure it contains xanthan gum to help with structure. Your bread might be slightly more delicate but still delicious.
Why is the espresso powder optional?

Espresso powder is optional because it doesn’t add a coffee flavor but rather enhances the chocolate’s depth and richness. If you don’t have it or prefer to skip it, your brownie bread will still taste amazing!
How do I know when the Chocolate Brownie Bread is done baking?

Insert a toothpick into the center; it should come out with a few moist crumbs clinging to it, not completely clean or wet batter. This ensures the bread stays fudgy without being underbaked.
Can I use regular cocoa powder instead of Dutch-process?

You can, but Dutch-process cocoa powder tends to have a smoother, less acidic flavor which works beautifully here. If you use natural cocoa powder, your bread might taste a bit more tangy or bitter, but it’s still good!

Final Thoughts

This Chocolate Brownie Bread Recipe has absolutely become one of my favorite ways to indulge without the mess of fudgy brownies cracking apart. It’s the perfect cozy bake for weekend mornings or anytime you want something chocolatey but with a twist. I can’t wait for you to try it and make it your own—slice it thick, savor each bite, and share the joy with friends or keep it all to yourself (I won’t judge!). Happy baking!