Brownie Bread with a Rich Chocolate Center
A delightful combination of brownie and bread, this Brownie Bread is perfect for chocolate lovers looking for an easy baking recipe.
Equipment
- 1 9-inch loaf pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Additional Ingredients
- 1/2 cup milk
- 1/2 cup chocolate chips
Instructions
Preparation
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined. Fold in chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in a preheated oven at 350°F for about 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Serving
- Allow the brownie bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve with your favorite beverage.
Storage
- Store leftover slices in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use high-quality chocolate chips for the best flavor. Allow the bread to cool completely before slicing to maintain structure.
Ingredient Substitutions: Substitute gluten-free flour for a gluten-free version. Dairy-free butter can be used for a lactose-free option.
How to Serve: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Storage & Freshness: To keep the bread moist, store it in an airtight container. Freezing is also an option for longer storage.
Make-Ahead Tips: Prepare the batter a day in advance and store in the refrigerator. Bake when ready to serve.
Ingredient Substitutions: Substitute gluten-free flour for a gluten-free version. Dairy-free butter can be used for a lactose-free option.
How to Serve: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Storage & Freshness: To keep the bread moist, store it in an airtight container. Freezing is also an option for longer storage.
Make-Ahead Tips: Prepare the batter a day in advance and store in the refrigerator. Bake when ready to serve.