Description
This decadent Brownie Bread recipe combines rich chocolate flavors with a moist, tender crumb, perfect for enjoying as a dessert or sweet snack. Featuring layers of semisweet chocolate chips and a hint of espresso powder, this loaf delivers a delightful chocolate experience in every slice.
Ingredients
Scale
Chocolate Mixture
- 1 cup semisweet chocolate chips
- 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
Additional
- 1 cup semisweet chocolate chips, divided as above
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 the mixture is smooth. Set aside to cool.
- Sift dry ingredients: In a large bowl, sift together the flour, Dutch-process cocoa powder, salt, baking powder, and baking soda. Set aside.
- Combine wet ingredients: In a separate bowl, whisk the eggs with both sugars until well combined and light in color. Add buttermilk, vanilla extract, and the cooled melted chocolate and butter mixture, then whisk until blended.
- Incorporate espresso (optional): If using espresso powder, dissolve it in the hot water and stir this into the wet ingredients to enhance the chocolate flavor.
- Mix dry and wet: Add the sifted dry ingredients to the wet mixture and gently fold with a spatula until about halfway combined to prevent overmixing.
- Add chocolate chips: Fold in 1/2 cup of the remaining chocolate chips until just combined to add texture and bursts of chocolate.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the surface. Bake for 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Add topping chocolate chips: Remove the pan from the oven and immediately sprinkle the remaining 1/2 cup of chocolate chips evenly over the top, allowing them to melt slightly while cooling.
- Cool and serve: Let the brownie bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Slice with a sharp knife and enjoy warm or at room temperature.
Notes
- Do not overmix the batter after adding the dry ingredients to keep the texture tender and avoid cakey brownies.
- Espresso powder is optional but enhances the richness of the chocolate flavor.
- Make sure eggs are at room temperature to blend evenly for a smooth batter.
- Use parchment paper with an overhang for easy removal of the loaf from the pan.
- Serve warm for a fudgier texture or at room temperature for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
