why make this recipe
Brownie Bread is a delightful twist on traditional brownies. It combines the rich, chocolatey flavor of brownies with a soft, bread-like texture. This recipe is perfect for chocolate lovers who want something unique. It’s great for breakfast, as a snack, or even as a dessert. Plus, it’s simple to make, and you probably have most of the ingredients already at home!
how to make Brownie Bread
Ingredients:
- 1 cup Semi-Sweet Chocolate (melted)
- 1 cup All-Purpose Flour
- ½ cup Dutch-Processed Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Large Eggs (room temperature)
- 1 cup Granulated Sugar
- ¾ cup Whole Milk
- 2 tsp Vanilla Extract
- ½ cup Unsalted Butter (melted)
Directions:
- Adjust the oven rack to the middle position and preheat the oven to 350°F. Spray an 8 1/2-4 1/2-inch metal loaf tin with flour-based baking spray, and line it with a parchment paper sleeve for easy removal.
- In a medium, microwaveable bowl, melt the semi-sweet chocolate in the microwave in 1-minute increments until smooth. In another bowl, melt the unsalted butter in 30-second increments until melted. Set both aside to cool slightly.
- In a medium bowl, whisk together the all-purpose flour, Dutch cocoa powder, baking soda, and salt.
- In a large mixing bowl, use a hand mixer (or stand mixer) to beat the eggs and granulated sugar on medium-high speed until the mixture is light, fluffy, and almost doubled in size, which takes about 4-4.5 minutes.
- Mix in the melted chocolate, milk, and vanilla extract until mostly combined.
- Fold the dry ingredients into the wet ingredients using a spatula and add the melted butter.
- Pour the batter into the prepared loaf tin. Optionally, you can top it with a few semi-sweet chocolate chips.
- Bake for 55-60 minutes at 350°F, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
- Let the brownie bread cool in the tin for about 15-20 minutes before transferring to a cooling rack to finish cooling. Leftover brownie bread can be stored at room temperature for up to 3 days, wrapped in plastic wrap and an optional layer of aluminum foil. To freeze, let cool completely, slice, and wrap each slice in plastic wrap 1-2 times before placing in a freezer-safe container.
how to serve Brownie Bread
Brownie Bread can be served warm or at room temperature. You can enjoy it plain or add your favorite toppings like whipped cream, ice cream, or a dusting of powdered sugar. This sweet treat is delicious on its own and makes a perfect addition to breakfast or an afternoon snack.
how to store Brownie Bread
To store Brownie Bread, wrap it in plastic wrap and keep it at room temperature for up to 3 days. You can also freeze it for longer storage. Just slice the bread and wrap each piece tightly in plastic wrap before placing it in a freezer-safe container. It can be stored in the freezer for up to 3 months.
tips to make Brownie Bread
- Make sure your eggs are at room temperature for better mixing.
- Don’t overmix the batter once you fold in the dry ingredients; this helps maintain a soft texture.
- Use quality semi-sweet chocolate for the best flavor.
- You can add nuts or chocolate chips to the batter for extra texture.
variation
You can experiment with different flavors by adding ingredients like mint extract, peanut butter, or even chopped fruits like cherries or bananas to the batter to create your own versions of Brownie Bread.
FAQs
1. Can I use a different type of cocoa powder?
Yes, you can use natural cocoa powder, but be aware that this may slightly change the flavor and texture.
2. What should I do if my brownie bread is dry?
It is important to not overbake the bread. Make sure to check for doneness a few minutes before the suggested baking time.
3. Can I make this recipe gluten-free?
You can try substituting all-purpose flour with a 1:1 gluten-free flour blend, but results may vary based on the brand used.
Enjoy making and savoring your delicious Brownie Bread!
Brownie Bread
Ingredients
Method
- Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C).
- Spray an 8 1/2-4 1/2-inch metal loaf tin with flour-based baking spray and line it with a parchment paper sleeve for easy removal.
- In a medium, microwaveable bowl, melt the semi-sweet chocolate in the microwave in 1-minute increments until smooth.
- In another bowl, melt the unsalted butter in 30-second increments until melted. Set both aside to cool slightly.
- In a medium bowl, whisk together the all-purpose flour, Dutch cocoa powder, baking soda, and salt.
- In a large mixing bowl, use a hand mixer (or stand mixer) to beat the eggs and granulated sugar on medium-high speed until light, fluffy, and almost doubled in size (about 4-4.5 minutes).
- Mix in the melted chocolate, milk, and vanilla extract until mostly combined.
- Fold the dry ingredients into the wet ingredients using a spatula, then add the melted butter.
- Pour the batter into the prepared loaf tin. Optionally, top with a few semi-sweet chocolate chips.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the brownie bread cool in the tin for about 15-20 minutes before transferring to a cooling rack.