Description
This delicious Brownie Bread recipe combines the rich, fudgy texture of brownies with the comforting shape of a loaf. Made with melted chocolate chips, cocoa powder, and a hint of espresso powder for depth, this treat is perfect for serving warm or at room temperature.
Ingredients
Scale
Chocolate Mixture
- 2 cups semisweet chocolate chips, divided
- 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
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan 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 chocolate chips with the butter in 30-second increments, stirring between each until smooth. Set aside to cool.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs with the granulated and brown sugars until light in color and well combined. Add the buttermilk, vanilla extract, and the cooled melted butter and chocolate mixture. Whisk until evenly blended.
- Add Espresso Powder: If using espresso powder, dissolve it in the hot water, then stir this into the wet ingredients until combined.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture and stir gently with a spatula until about halfway combined. Fold in 1/2 cup of the reserved chocolate chips and stir just until incorporated to avoid overmixing.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Add Topping and Cool: Immediately after baking, sprinkle the remaining 1/2 cup of chocolate chips evenly over the surface. Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Slice and Serve: Use a sharp knife to cut the brownie bread into thick slices. Enjoy warm or at room temperature.
Notes
- Do not overmix the batter after adding the dry ingredients to keep the brownie bread tender and avoid cakey texture.
- If you prefer a stronger coffee flavor, increase espresso powder up to 3 teaspoons.
- You can substitute buttermilk with an equal amount of milk plus 1 tablespoon of lemon juice or vinegar if buttermilk is unavailable.
- Use Dutch-process cocoa powder for a smoother, less bitter chocolate taste.
- For a nutty twist, consider adding 1/2 cup chopped walnuts or pecans in the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
