Brownie Bread Recipe

Get ready to meet your new obsession! This Brownie Bread is the ultimate mashup for anyone who can’t decide between a thick slice of cozy quick bread and a fudgy, decadent brownie. It’s got that signature crackly top we all crave, a deep chocolate flavor that hits all the right notes, and a tender, moist crumb that makes it perfectly acceptable to eat for “breakfast”—or at least, that’s what I tell myself! Trust me, you’re going to love this; it’s a total game-changer for your baking rotation.

Why You’ll Love This Recipe

• The Ultimate Texture: Imagine the dense, chewy heart of a brownie but in a sliceable loaf form. It’s the best of both worlds!
• One-Bowl Magic: This recipe is incredibly low-effort. You probably have everything in your pantry right now, and cleanup is a breeze.
• Double the Chocolate: With both cocoa powder and melty chocolate chips, this is a true cocoa-lover’s dream come true.
• Perfect for Gifting: It’s sturdier than a standard brownie, making it the perfect treat to wrap up and share with a friend (if you can resist eating it all yourself!).

Ingredients

All you need for this Brownie Bread Recipe is about 10 minutes of prep! But first, let’s gather up these superstar ingredients:

• Unsalted Butter: Melted down to create that ultra-glossy, rich base that makes the bread so moist.
• Granulated Sugar: Sweetens the deal and helps create that iconic slightly-crisp brownie crust.
• Large Eggs: These provide the structure and that satisfying chew we all love.
• Vanilla Extract: Think of this as the “salt” of the dessert world—it enhances and deepens all that beautiful chocolate flavor.
• Unsweetened Cocoa Powder: This is where the magic happens! It gives the loaf its deep, dark, and intense chocolate soul.
• All-Purpose Flour: Just enough to give it a “bread” structure while keeping it tender.
• Salt: A tiny pinch to balance out the sweetness and make the chocolate pop.
• Baking Powder: Gives our loaf just a little bit of a lift so it’s not too heavy.
• Chocolate Chips: These melt into little pockets of pure joy throughout the bread for extra richness.

Note: The full list of ingredients with exact measurements is located right under this article in the recipe card!

How to Make the Recipe

Step 1: Prep and Preheat

First things first, preheat your oven to 350°F (175°C). Grab your loaf pan, grease it well, and line it with parchment paper. This ensures your bread pops out perfectly every single time!

Step 2: Whisk the Base

In a large mixing bowl, whisk together your melted butter and sugar. You’re looking for a smooth, glossy consistency that smells absolutely divine.

Step 3: Add the Liquid Gold

Add your eggs one at a time, whisking really well after each one. Then, stir in that splash of vanilla extract. This step is key for that perfect brownie-like texture.

Step 4: Fold in the Dry Ingredients

Sift in your cocoa powder, flour, salt, and baking powder. Switch to a spatula and gently fold everything together until just combined. Be careful not to overmix—we want it tender, not tough!

Step 5: The Chocolate Finale

Fold in those chocolate chips. This is where it gets really “unreal.” Every bite deserves a little extra chocolate, right?

Step 6: Bake to Perfection

Pour that beautiful batter into your prepared pan and smooth it out. Pop it in the oven for 40–45 minutes. You’ll know it’s ready when a toothpick comes out with just a few moist crumbs attached.

Step 7: Cool and Enjoy

Let the bread hang out in the pan for about 10 minutes (I know, the smell is torture!), then move it to a wire rack to cool completely. Slice it up and get ready for a taste of heaven.

Pro Tips for Making the Recipe

• Don’t Overbake: This is the golden rule of brownies! If the toothpick comes out completely dry, you might have gone a minute too long. You want those moist crumbs for that “melt-in-your-mouth” feel.
• Sift Your Cocoa: Cocoa powder loves to clump up. Sifting it ensures a silky-smooth batter without any bitter dry pockets.
• The Parchment “Sling”: Leave a little parchment paper hanging over the sides of the pan. You can use it like a handle to lift the whole loaf out effortlessly.

How to Serve

• The Classic Slice: Serve it slightly warm with a cold glass of milk. Truly unbeatable.
• A La Mode: Top a thick slice with a giant scoop of vanilla bean ice cream and a drizzle of salted caramel.
• The Coffee Companion: This is actually incredible paired with your morning coffee or an afternoon latte for a sweet pick-me-up.

Make Ahead and Storage

Storing Leftovers

Keep your Brownie Bread in an airtight container at room temperature for up to 3 days. It actually stays surprisingly moist!

Freezing

This bread freezes beautifully. Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months.

Reheating

For that “just-out-of-the-oven” experience, pop a slice in the microwave for 10–15 seconds until the chocolate chips get all melty again.

FAQs

1. Can I use brown sugar instead of white sugar? You sure can! Using brown sugar will make the bread even more moist and give it a slight molasses/toffee undertone. It’ll be a bit fudgier and less “crackly” on top, but just as delicious.

2. Can I add nuts to this recipe? Absolutely! If you love a little crunch, fold in a half-cup of chopped walnuts or pecans at the same time you add the chocolate chips. It adds a wonderful savory balance.

3. What if I don’t have a loaf pan? No problem! You can bake this in an 8×8 inch square baking pan. Just keep an eye on the clock, as it will likely bake faster (check it around 25-30 minutes) since the batter is spread thinner.

4. How do I know when the bread is perfectly done? The “toothpick test” is your best friend here. You want to see “moist crumbs,” not wet batter. If the toothpick comes out clean, it’s done, but those few crumbs mean you’ve hit the fudgy jackpot!