Okay, picture this: I once tried to impress my in-laws with something fancy and accidentally poured brownie batter into a loaf pan instead of the brownie pan. They cheered like I’d invented dessert bread. I still laugh—because that happy accident turned into my go-to comfort bake. This Brownie Bread gives you chewy, fudgy crumbs, a crackly shiny top, and pockets of molten chocolate that make your kitchen smell like someone opened a chocolate factory (in a good way). It behaves like a brownie but slices like bread, which means you can butter a piece, dunk it in coffee, or eat it with a fork standing at the counter. Yes, it’s that versatile and dangerously easy.
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
Why This Recipe is Awesome
This Brownie Bread delivers the best of two worlds: brownie-level fudginess and loaf-ease. It gives you crackly top edges, a dense yet tender crumb, and molten pockets of chocolate throughout. It’s foolproof enough for weeknights and pretty enough for potlucks. It’s so easy even your oven can’t mess it up (okay, your oven could, but that’s why we use a timer and a toothpick!).
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/4 cup vegetable oil (keeps it chewy)
- 1/2 cup Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips or chunks (plus extra for the top)
- Optional: pinch of espresso powder to deepen chocolate flavor
For the Sauce / Garnish (if applicable):
- Optional chocolate glaze: 1/2 cup powdered sugar, 1 tbsp cocoa powder, 1–2 tbsp milk, pinch of salt
- Coarse sugar or flaky sea salt for sprinkling on top
How I Make It
Step 1:
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment for easy lifting. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. I love this moment because the cocoa color pops like velvet against the white flour—smells like impending chocolate joy.
Step 2:
In another bowl, whisk the eggs, granulated sugar, and brown sugar until glossy. Stir in the melted butter, vegetable oil, Greek yogurt, and vanilla until smooth. If you’re adding espresso powder, sprinkle it in here to amp up the chocolatey depth. Don’t worry about tiny butter streaks; they’ll vanish when you fold.
Step 3:
Fold the dry ingredients into the wet with a spatula just until combined—stop when you don’t see flour pockets. Gently stir in the chocolate chips. The batter should look glossy and thick, like a brownie batter that learned how to loaf. If it feels too stiff, add a tablespoon of milk; if too runny, add a tablespoon of flour.
Step 4:
Pour the batter into the prepared pan and smooth the top. Scatter a few extra chocolate chips or chunks on top and sprinkle a pinch of coarse sugar for sparkle. Bake at 350°F for about 50–60 minutes. Start checking at 45 minutes—insert a toothpick near the center; you want a few moist crumbs clinging, not raw batter. You’ll know it’s done when the top forms a shiny, crackly crust and the loaf pulls slightly from the pan edges.
Step 5:
Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment and finish cooling on a rack for at least 30 minutes. Warm bread slices ooze chocolate and crumble easily, so wait if you want neater slices. Drizzle the optional glaze and add flaky salt before serving for contrast. Tear into it warm with a scoop of ice cream or slice cool for sandwiches of decadence.
Pro Tips
- Use room-temperature eggs so the batter emulsifies quickly and stays glossy.
- If you want extra fudginess, underbake by a few minutes—aim for a toothpick with moist crumbs.
- Chop one bar of good-quality chocolate into chunks for melty pockets rather than all chips.
- To prevent a very domed top, tap the filled pan on the counter once before baking to release big air bubbles.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap butter for coconut oil for a dairy-free option; expect a slight coconut note.
- Use 1:1 gluten-free flour blend to make this gluten-free—texture may be a touch crumblier but still delicious.
- Replace Greek yogurt with mashed banana or applesauce (½ cup) for a lighter, fruit-sweet tang.
- For vegan: use flax “eggs” (2 tbsp flax + 6 tbsp water) and dairy-free chocolate chips.
Variations & Tips
- Add 1/2 cup chopped nuts (walnuts or pecans) for crunch.
- Swirl in 1/3 cup peanut butter or Nutella before baking for a marbled surprise.
- Stir 1/2 cup chopped dried cherries for a chocolate-cherry loaf—so pretty and tart.
- Fold in 1 tbsp cinnamon and a pinch of cayenne for a warm, slightly spicy twist.
- Top with toasted coconut and lime zest for a tropical riff.
- Make mini loaves in a muffin tin for portable brownie bites—reduce bake time to 20–25 minutes.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the loaf, cool completely, then wrap tightly and store at room temperature for 2 days or in the fridge for up to 5 days. Reheat slices in a toaster oven or microwave for 10–15 seconds to revive that gooey center.
- Can I double the recipe?
- Sure thing. Use two loaf pans or a large roasting pan; bake time may increase by 10–15 minutes. Rotate pans halfway through baking for even color.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a shiny, crackly top, loaf pulling slightly from the pan edges, and a toothpick with moist crumbs in the center. If the toothpick comes out wet with batter, give it more time.
- What if I don’t have ingredient X?
- No drama. No cocoa powder? Melt 3 oz dark chocolate and reduce butter slightly. No Greek yogurt? Use sour cream or applesauce (½ cup). No chocolate chips? Chop a chocolate bar or use raisins for a different vibe.
How I Like to Serve It
I love a warm slice with a pat of butter and a strong cup of coffee in the morning, or a wedge with vanilla ice cream for dessert. It fits a cozy movie night, a casual potluck, or a lunchbox treat for kids who need a chocolate pep talk. In summer, serve slightly warm with berries; in winter, pair with hot cocoa for double the comfort.
Notes
- Store wrapped at room temperature up to 2 days, or refrigerate up to 5 days. Freeze slices for up to 3 months.
- Reheat gently in a microwave for 10–20 seconds or a 325°F oven for 5–8 minutes to restore gooeyness.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade brownie bread masterpiece!