Get ready to indulge in the Brownie Bread recipe, a delightful fusion of moist, fudgy brownies and portable quick bread that’s perfect for any occasion. This recipe offers a deeply satisfying chocolate experience that’s surprisingly easy to prepare, making it a go-to for satisfying your sweet cravings.
Key Ingredients for Brownie Bread
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup chopped semi-sweet chocolate chips (optional, for extra chocolatey goodness)
- 1 cup chopped walnuts or pecans (optional, for added texture)
How to Make Brownie Bread
This Brownie Bread recipe promises an ease of preparation that belies its intensely rich flavor and satisfyingly dense texture. With simple mixing and baking, you’ll achieve a truly decadent treat in just under an hour and a half, from start to finish, making it perfect for last-minute dessert needs or a special weekend bake.
Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to make lifting the baked bread out easier.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents evenly.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air, contributing to the bread’s tender crumb.
- Add Eggs and Vanilla: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until combined.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can result in a tough bread. Typically, you’ll add about one-third of the dry ingredients, mix, then half of the buttermilk, mix, then another third of the dry, mix, the remaining buttermilk, mix, and finally the last of the dry ingredients, mixing until just combined.
- Fold in Add-ins (Optional): If using, gently fold in the chopped semi-sweet chocolate chips and/or chopped walnuts or pecans. This ensures they are evenly distributed throughout the batter.
- Pour into Pan: Pour the brownie bread batter into the prepared loaf pan and spread it evenly.
- Bake: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. The exact baking time will depend on your oven.
- Cool: Let the brownie bread cool in the pan for about 10-15 minutes. Then, carefully lift it out using the parchment paper overhang or invert it onto a wire rack to cool completely.
Why You’ll Love This Brownie Bread
You’ll absolutely adore this Brownie Bread recipe for its incredibly rich, fudgy chocolate flavor that’s reminiscent of a decadent brownie but in a conveniently sliceable loaf form. Not only will you satisfy your deepest chocolate cravings with this homemade delight, but you’ll also save money and enjoy the satisfaction of creating something delicious from scratch, far surpassing the cost and quality of store-bought versions. The optional additions of chocolate chips and nuts elevate its texture and taste, making each bite a delightful surprise, much like a gourmet chocolate cake but with the ease of a quick bread.
Forget complicated dessert recipes that demand hours in the kitchen; this brownie bread bakes up beautifully with minimal fuss, making it an ideal treat for busy weeknights or casual gatherings. Its intensely satisfying chocolate profile, coupled with the potential for wonderful textural variations, makes it a crowd-pleaser that’s as simple as it is delicious. So, go ahead, gather your ingredients, and whip up this must-try Brownie Bread recipe – your taste buds will thank you!
Storing and Reheating Tips
To store your delicious Brownie Bread recipe, allow it to cool completely before wrapping it tightly in plastic wrap, followed by a layer of aluminum foil, or placing it in an airtight container. Store it at room temperature for up to 3 days. For longer storage, refrigerate the wrapped bread for up to a week.
To freeze, ensure the brownie bread is completely cooled. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe airtight container. It will keep at its best quality for up to 3 months. To reheat, if frozen, thaw overnight in the refrigerator and then gently warm slices in a microwave or toaster oven, or enjoy it at room temperature. If refrigerating, you can gently warm slices just before serving for an extra fudgy texture, or enjoy it as is.
Final Thoughts
This Brownie Bread recipe is a true chocolate lover’s dream, offering a delightful balance of fudgy brownie and comforting bread. We encourage you to give this simple yet incredibly rewarding recipe a try for an instant mood boost.
Brownie Bread
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to make lifting the baked bread out easier.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents evenly.1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air, contributing to the bread’s tender crumb.1 cup unsalted butter, softened, 2 cups granulated sugar
- Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until combined.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can result in a tough bread. Typically, you’ll add about one-third of the dry ingredients, mix, then half of the buttermilk, mix, then another third of the dry, mix, the remaining buttermilk, mix, and finally the last of the dry ingredients, mixing until just combined.1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup buttermilk
- If using, gently fold in the chopped semi-sweet chocolate chips and/or chopped walnuts or pecans. This ensures they are evenly distributed throughout the batter.½ cup semi-sweet chocolate chips, 1 cup walnuts or pecans
- Pour the brownie bread batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. The exact baking time will depend on your oven.
- Let the brownie bread cool in the pan for about 10-15 minutes. Then, carefully lift it out using the parchment paper overhang or invert it onto a wire rack to cool completely.