Description

This decadent Brownie Bread recipe combines the rich, fudgy flavor of brownies with the soft, sliceable texture of bread. With a perfect blend of semisweet chocolate, cocoa powder, and espresso powder, this treat serves as a delightful dessert or snack, ideal for chocolate lovers seeking a unique twist on classic brownies.

Ingredients

Scale

Chocolate Mixture

1 cup semisweet chocolate chips
1/2 cup unsalted butter

Dry Ingredients

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

Wet Ingredients

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)

Additional Ingredients

1 cup semisweet chocolate chips (divided total 2 cups)

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Instructions

Preheat and prepare pan: Preheat your oven to 325°F (160°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a slight overhang on the long sides for easy removal.
Melt chocolate and butter: In a microwave-safe bowl, warm 1 cup of semisweet chocolate chips with the unsalted butter in 30-second increments. Stir between each to ensure smooth melting. Set aside to cool.
Sift dry ingredients: In a large bowl, sift together the all-purpose flour, Dutch-process cocoa powder, salt, baking powder, and baking soda. Set aside for later.
Mix wet ingredients: In a separate bowl, whisk the eggs thoroughly with granulated sugar and light brown sugar until the mixture is light in color and well combined. Add the buttermilk, vanilla extract, and the cooled melted chocolate and butter mixture. Whisk until fully blended.
Prepare espresso mixture: If using espresso powder, dissolve it in the 1/4 cup hot water. Add this to the wet ingredients and stir to combine well.
Combine wet and dry: Add the sifted dry ingredients to the wet ingredient mixture. Use a spatula to gently stir until the batter is about halfway combined. Add 1/2 cup semisweet chocolate chips and gently fold until just combined, avoiding overmixing.
Pour and bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Place in the oven and bake for 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Add finishing chocolate: Remove the pan from the oven. Immediately sprinkle the remaining 1/2 cup semisweet chocolate chips evenly over the surface to melt slightly.
Cool and slice: Let the Brownie Bread cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely. Use a sharp knife to cut into thick slices. Serve warm or at room temperature for best flavor.

Notes

Do not overmix the batter after adding the dry ingredients to prevent the bread from becoming tough or cakey.
Using Dutch-process cocoa powder provides a richer chocolate flavor and deeper color.
Espresso powder is optional but enhances the chocolate flavor significantly.
Make sure your eggs are at room temperature to ensure proper mixing and texture.
Letting the bread cool slightly before slicing helps maintain clean cuts and prevents crumbling.

Nutrition

Serving Size: 1 slice (approx. 1/8 of loaf)
Calories: 320 kcal
Sugar: 28 g
Sodium: 200 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 80 mg