Okay, real talk: I once tried to make brownies and accidentally poured the batter into a loaf pan because I thought “brownie bread” sounded like a thing. Spoiler alert: it is a thing, and it’s glorious. This goofy mistake turned into one of my favorite go-to recipes when I want gooey chocolate without wrestling a cookie sheet. Imagine the crackly top of a brownie, the soft, tender crumb of banana bread, and the intoxicating smell of chocolate wafting through the house — that’s exactly what you get. You’ll laugh at how easy it feels, then quietly take all the credit when people ask for the recipe.
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 steals the best parts of brownies and loaf cakes and glues them together into something ridiculously comforting. You get a shiny, crackled top, fudgy pockets in the center, and slightly chewy edges that sing when you slice them. It’s binge-watch friendly, kid-approved, and so forgiving that your oven can’t mess it up. Plus, it smells like chocolate heaven for the entire bake time — I mean, what’s not to love?
Ingredients
For the Main Dish:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp salt
- 1 tsp baking powder
- 2 large eggs at room temperature
- 1/2 cup butter, melted and slightly cooled (or 3/8 cup oil)
- 1/3 cup milk (any kind)
- 2 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips (plus extra for sprinkling)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
For the Sauce / Garnish (optional):
- 1/2 cup powdered sugar
- 1 tbsp cocoa powder
- 1–2 tbsp milk to thin
- Vanilla ice cream or whipped cream, for serving
How I Make It
Step 1:
I preheat the oven to 350°F and grease a 9×5-inch loaf pan, then line it with parchment for easy removal. In a big bowl, I whisk together 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa, 1 tsp baking powder, and 1 tsp salt. The dry mix smells faintly chocolaty and dusty — the good kind.
Step 2:
In another bowl I beat the 2 large eggs with 1 cup granulated sugar and 1/2 cup brown sugar until glossy. Then I stir in the melted butter, 1/3 cup milk, and 2 tsp vanilla. If your butter feels too hot, wait a minute — you don’t want scrambled eggs. Tip: room-temperature eggs make the batter smoother.
Step 3:
Now I fold the wet into the dry until the mixture looks streak-free but still thick — do not overmix. I fold in 3/4 cup chocolate chips and any nuts. The batter should be glossy and slightly thick, almost like a thick brownie batter. You’ll smell a warm chocolate scent and see tiny chocolate flecks throughout.
Step 4:
I pour the batter into the prepared pan and smooth the top, then sprinkle a few extra chocolate chips on the surface for that shiny crackled top. I bake at 350°F for about 55 minutes. Start checking at 45 minutes — I look for a glossy top with a slight spring and an inserted toothpick that comes out with a few moist crumbs (not raw batter). The edges will pull slightly from the pan when done.
Step 5:
I let the loaf cool in the pan for 15 minutes, then lift it out to a rack and cool until warm. For the optional glaze, I whisk 1/2 cup powdered sugar, 1 tbsp cocoa, and milk until drizzle-able and paint it on. Serve warm with a scoop of vanilla ice cream or slice it neat for lunchbox glory.
Pro Tips
- Use room-temperature eggs for a silkier batter and even rise.
- If your batter feels dry, add a tablespoon of milk — brownie batters vary by humidity and flour brand.
- For deeper chocolate flavor, swap half the semi-sweet chips for chopped dark chocolate.
- Cool the loaf 15 minutes before glazing to avoid meltdown city.
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 3/8 cup neutral oil for a slightly denser crumb and longer freshness.
- Use almond milk or oat milk in place of dairy; flavor changes very little.
- For gluten-free, use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
- Make it dairy-free by using vegan butter or oil and dairy-free chocolate chips.
Variations & Tips
- Add a swirl of peanut butter or Nutella before baking for a gooey ribbon.
- Fold in 1/2 cup dried cherries or raspberries for a bright pop against deep chocolate.
- Make it mocha: whisk 1 tbsp instant espresso into the milk for a coffee kick.
- Child-friendly: skip the nuts and use colorful sprinkles on top before baking.
- Create a brownie bread pudding by cubing leftover slices and soaking in custard for a decadent second life.
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 up to 2 days or in the fridge for 5 days. Reheat slices in a toaster oven or microwave for 15–20 seconds so the center loosens up again.
- Can I double the recipe?
- Sure thing. Use two 9×5 pans or a larger pan; reduce baking time slightly for shallower pans and increase for deeper pans. Check doneness with the same toothpick/micro-crumb cues.
- 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, crackled top, slightly pulling edges, and a toothpick that comes out with a few moist crumbs (not wet batter). The center should feel set but fudgy when you press lightly.
- What if I don’t have ingredient X?
- If you don’t have cocoa, melt 3 ounces of chocolate and reduce butter by 1 tbsp to balance. No brown sugar? Use all granulated plus 1 tbsp molasses for depth.
How I Like to Serve It
I love slicing this warm and topping it with a scoop of vanilla ice cream for melting, or keeping it simple with a dusting of powdered sugar and a sharp espresso. It works for lazy weekend breakfasts, after-school snack attacks, and as the hero at casual dinner parties. In winter it pairs with hot cocoa; in summer, I spoon cold whipped cream on top and pretend I’m fancy.
Notes
- Store at room temperature wrapped for 2 days, or freeze slices for up to 2 months. Rewarm gently.
- Not a meat recipe — no safe temp notes needed here. If you add nuts, watch for allergies.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade brownie bread. Slice it, savor it, and don’t forget to hide the last piece; I won’t tell.