If you’re a chocolate lover who’s always on the hunt for something a little different yet irresistibly tasty, I’m about to become your new best friend. This Chocolate Brownie Bread Recipe is the perfect fusion of fudgy brownie decadence and the comforting, sliceable texture of bread. Trust me, once you try this, you’ll be wondering why you never combined these two dessert worlds before. So grab your mixing bowl and let’s get baking!

❤️

Why This Recipe Works

Balanced Flavors: The mix of Dutch-process cocoa and semisweet chocolate chips creates a rich, layered chocolate flavor that’s not overpowering.
Moist and Tender Texture: Buttermilk and melted butter ensure the brownie bread stays moist without being cakey or dry.
Simple Yet Impressive: With straightforward ingredients and easy steps, you can wow guests or just treat yourself effortlessly.
Versatile For All Occasions: Perfect for breakfast, dessert, or an afternoon pick-me-up with coffee.

Chocolate Brownie Bread, chocolate dessert recipes, fudgy bread recipes, decadent bread ideas, easy chocolate 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

The magic of this Chocolate Brownie Bread Recipe lies in the balance of ingredients working together to deliver a fudgy yet tender loaf. Each component adds a layer of flavor or texture, so I never skip or substitute without good reason!

Chocolate Brownie Bread, chocolate dessert recipes, fudgy bread recipes, decadent bread ideas, easy chocolate 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: Divided use lets you melt some for batter richness and save some for melty chunks inside and on top. I always pick good-quality chips to get that nice snap and depth.
Unsalted butter: Gives creaminess and richness without excess salt interfering – it also helps the chocolate shine when melted.
All-purpose flour: The backbone of the bread. Not too strong or weak, just right for a light crumb.
Dutch-process cocoa powder: Offers deep, smooth chocolate flavor without bitterness. It blends beautifully into the batter.
Salt: A pinch enhances all the chocolate flavors and balances sweetness.
Baking powder & baking soda: They help the bread rise just enough to be soft but still dense and brownie-like.
Eggs: At room temperature for better mixing and stability—they bind everything while adding richness.
Granulated sugar & light brown sugar: The combo adds sweetness with a subtle molasses note from the brown sugar, boosting moistness.
Buttermilk: Tenderizes the crumb and reacts with baking soda to create slight lift and tenderness.
Vanilla extract: Rounds out the chocolate flavor with warmth and a subtle aroma.
Hot water: Helps bloom the espresso powder (if using) and deepens the chocolate taste.
Espresso powder (optional): Just a little kick that amps up chocolate’s richness without tasting 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.

Tweak to Your Taste

I’ve tried this recipe in so many ways — sometimes adding nuts, sometimes swapping out sugars — and it’s fun to make it your own. Don’t be afraid to get creative or keep it simple.

Nutty Upgrade: I like tossing in a handful of chopped walnuts or pecans for added crunch and a subtle earthy flavor that compliments the chocolate beautifully.
Lower Sugar: If you prefer less sweetness, feel free to dial back the brown and granulated sugar by a couple of tablespoons without killing the fudginess.
Dairy-Free Swap: You can replace buttermilk with almond milk plus 1 teaspoon of lemon juice to keep acidity and tenderness.
Espresso-Free: Totally optional, but the espresso powder really puts the chocolate flavor over the top — if you love deep chocolate, I recommend not skipping it.

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

Step 1: Prep Your Pan and Melt the Chocolate

Preheat your oven to 325°F (160°C). I like to grease my 9×5-inch loaf pan and then line it with parchment paper, leaving an overhang—this makes lifting the bread out a breeze once it’s cooled. Next, melt half of the chocolate chips with the butter in short 30-second bursts in the microwave, stirring thoroughly between each. This slow melting prevents scorching and gives you a silky chocolate-butter mix to fold into your batter.

Step 2: Mix Dry Ingredients and Whisk Eggs & Sugars

While your chocolate cools, sift together flour, cocoa powder, salt, baking powder, and baking soda in a large bowl—this helps keep lumps and ensures an even rise. In another bowl, whisk your eggs with both granulated and brown sugars until the mixture turns lighter and slightly frothy. This little step helps give your bread body and tenderness.

Step 3: Combine Wet Ingredients

Now, add the buttermilk, vanilla extract, and cooled melted chocolate-butter mixture to your egg and sugar bowl. Whisk them all together until you see no streaks. If you’re using espresso powder, dissolve it in hot water and stir that in here too—this is the secret that deepens the chocolate flavor.

Step 4: Bring Wet and Dry Together

Gently fold your dry ingredients into the wet mixture using a spatula—stir only until just combined. Overmixing is a common trap that can lead to tough brownie bread, and we definitely want moist and tender. Then fold in half a cup of the reserved chocolate chips for chocolatey pockets throughout.

Step 5: Bake and Add Final Chocolate Touch

Pour your batter into the prepared pan, smoothing the top. Pop it in the oven for about 50-60 minutes. When a toothpick inserted near the center comes out with just a few moist crumbs—not wet batter—you’re golden. Immediately sprinkle the remaining chocolate chips on top while the bread’s still hot; they’ll melt into delicious pools. Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack.

Pro Tips for Making Chocolate Brownie Bread Recipe

💡

Room Temp Eggs: I always take the eggs out ahead of time because room temperature eggs incorporate better, giving a smoother batter and finer crumb.
Slow Melt Chocolate: Don’t rush melting the chocolate; stirring every 30 seconds avoids burning and keeps it glossy.
Don’t Overmix Dry & Wet: Stir until just combined to keep your brownie bread tender, not tough or cakey.
Use Parchment Overhang: This small detail makes removing your loaf super easy without breaking or crumbling.

How to Serve Chocolate Brownie Bread Recipe

Chocolate Brownie Bread, chocolate dessert recipes, fudgy bread recipes, decadent bread ideas, easy chocolate 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 love topping warm slices with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Fresh berries or a drizzle of caramel sauce also work beautifully — they add a bright contrast to the deep chocolate flavor.

Side Dishes

For brunch, I’ll pair this brownie bread with a simple fruit salad or some creamy yogurt. It also goes surprisingly well alongside a hot cup of coffee or a frothy latte, which balances all that rich chocolate.

Creative Ways to Present

For special occasions, I’ve served this sliced bread stacked like mini sandwiches with layers of mocha ganache or peanut butter in between. It’s a fun way to turn the loaf into a dessert centerpiece everyone remembers!

Make Ahead and Storage

Storing Leftovers

I wrap leftover brownie bread tightly in plastic wrap and keep it in an airtight container at room temperature. It stays fresh for up to 3 days, if it lasts that long! The flavor often improves after a day as the chocolate settles in.

Freezing

I freeze sliced portions individually wrapped in parchment and foil. When I want a quick chocolate fix, I just thaw a slice overnight or warm it gently in the microwave for 15-20 seconds. This method keeps it tasting just as fresh.

Reheating

To bring out that just-baked softness, I pop slices in a toaster oven or regular oven at 300°F for about 5 minutes. Alternatively, the microwave for 15-20 seconds works great—just don’t overdo it or it can turn chewy.

FAQs

Can I use regular cocoa powder instead of Dutch-process for this Chocolate Brownie Bread Recipe?

Yes, you can substitute natural cocoa powder for Dutch-process, but keep in mind it has a slightly more acidic and brighter flavor. You may notice a difference in color and taste, but it will still be delicious.
What if I don’t have buttermilk?

No worries! You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup milk. Let it sit for 5 minutes before using. This keeps the recipe’s tender texture intact.
Can I make this recipe gluten-free?

Definitely! Use a 1:1 gluten-free baking flour blend that includes xanthan gum to mimic the texture of all-purpose flour. The bread may be a bit denser, but just as tasty.
How do I know when the Chocolate Brownie Bread is done?

The toothpick test is your best friend: insert a toothpick into the center, and if it comes out with a few moist crumbs but no raw batter, your bread is perfectly baked. It should still be fudgy inside but hold its shape.

Final Thoughts

This Chocolate Brownie Bread Recipe quickly became one of my favorite quick treats because it’s so forgiving and yields that perfect balance of brownie richness and bread-like sliceability. I hope you enjoy making it as much as I do—and more importantly, enjoying every gooey, chocolatey bite. So the next time you crave something chocolatey but different, you know exactly where to turn. Happy baking, friend!