Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a standard 9x5 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.
Notes
Store at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently if desired.
