One bowl brownie bread hits that sweet spot between an easy quick bread and a perfect brownie. This chocolate loaf cake is fudgy, delicious, and so quick to make!
Omg, brownie bread is a tough nut to crack, who knew? I’ve been at it for days trying to suss out the perfect recipe that would be worthy of your time (and ingredients) but I’ve nailed it!! It’s a new fall fave in our house ~ and you whisk it together in one bowl, yay!
I came up with the perfect moist and fudgy chocolate brownie loaf, it bakes up beautifully, smells just like your favorite brownie, but slices like a bread ~ a win win! I add walnuts, because to me that’s quintessential brownie, but sub mini chocolate chips if you’re more of a double chocolate type.
ingredients for this brownie bread recipe
- vegetable oil
- you can also use melted butter but I think oil keeps the bread softer and moister.
- large eggs
- espresso powder (instant espresso)
- believe it or not coffee improves the flavor of chocolate. You won’t taste the coffee, just better, deeper chocolate! Omit if if you like. but don’t substitute liquid coffee.
- buttermilk makes baked goods more moist and tender. You might substitute half and half or sour cream, but I think buttermilk works best.
- unsweetened cocoa powder
- don’t make the mistake of getting sweetened cocoa powder, it will make your brownie bread too sweet. Look for packages with 100% cacao or cocoa on the label. I used Ghirardelli cocoa.
- all purpose flour
- use a good gluten free baking mix as well.
- salt and baking soda
- if you don’t like nuts you can leave them out, or substitute mini chocolate chips.
tips and faqs for brownie bread
How to know when your brownie bread is cooked?
- If you use a 9×5 pan, follow the recipe, and your oven is accurate, the bread should bake between 45-50 minutes at 325F. Even small variations may affect the baking time. The bread should be risen, and not be jiggly in the center. A toothpick inserted near the center should come out without wet batter, although it may look fudgy. The trick is hitting that sweet spot between under-done and over-done. With practice you’ll recognize it.
Can I freeze brownie bread?
- Yes, but let it cool completely first, then wrap in plastic, then in foil. Or place in a sturdy zip lock freezer bag and push out any extra air before zipping.
I’m allergic to nuts!
- Simply leave them out, or substitute mini chocolate chips in your brownie bread.
Is the buttermilk super important?
- I think it does make a difference in this recipe. Cultured buttermilk is thick and tangy, and is wonderful to bake with. In a recipe like this it helps create the moist fudgy brownie texture.
Can I bake this in a brownie pan?
- No, I don’t recommend it. If you want traditional brownies, use a brownie recipe like this Brownie Recipe.
we love brownies!
- Brownie Recipe from a Chatbot!
- Moist Apple Brownies
- Easter Brownies
- Fudgy Brownie Cookies
- Moist Zucchini Brownies
- Triple Lemon Brownies
- Red White & Blue Brownie Bites
- 9×5 loaf pan a classic loaf pan has a capacity of 8 cups.
- parchment paper (optional)
- Set oven to 325°F.
- Spray a standard 9×5 loaf pan and line it with a sheet of parchment paper, leaving the ends to hang long. This way you can lift the cake bread for cleaner cutting.
- In a large mixing bowl whisk together the wet ingredients.
- Whisk in the salt, cocoa powder, salt, and baking soda. Switch to a silicone spoonula and fold in the flour. When you've got the flour almost completely incorporated, fold in the nuts. Blend just until there is no dry flour remaining, but don't over mix your batter.
- Turn the batter into the prepared loaf pan, it is a thin batter. Top with the finely chopped walnuts.
- Bake in your preheated oven for 45-50 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it. Fudgy crumbs are fine. Check your cake on the early side to avoid over-baking. Set aside to cool.
- If you have used a parchment paper 'sling', gently pull the cake out of the pan to slice it. You can slice and serve while still warm if you like, or let the bread cool, it's your choice. I use a sharp serrated bread knife and a gentle sawing motion to avoid crushing the bread. Don't slice until ready to enjoy or the bread will start to dry out.
- Keep leftovers in an airtight container or under foil at room temperature. The bread can be frozen for longer storage.*