Description
Fudgy, decadent brownie bread that’s easy to make in a loaf pan. Rich chocolate flavor with a moist, tender crumb. Perfect for dessert or a sweet treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup strong brewed coffee, cooled
Instructions
- Melt the Butter: Melt the butter in a large, microwave-safe bowl in 30-second intervals, stirring in between, or in a saucepan over low heat. Let it cool slightly.
- Combine Sugars and Butter: Add the granulated sugar and brown sugar to the melted butter. Whisk until smooth and glossy.
- Incorporate the Eggs and Vanilla: Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Add the Coffee: Pour in the cooled strong brewed coffee. Stir until well combined.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix.
- Fold in Chocolate Chips and Nuts (Optional): Gently fold in the chocolate chips and chopped nuts (if using).
- Prepare the Loaf Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
- Pour Batter into Pan: Pour the brownie bread batter into the prepared loaf pan and spread it evenly.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. If the top is browning too quickly, you can loosely tent it with aluminum foil.
- Cool in Pan: Let the brownie bread cool in the pan for at least 15-20 minutes before transferring it to a wire rack to cool completely.
- Slice and Serve: Once the brownie bread is completely cool, slice it with a serrated knife.
- Optional Toppings: You can serve the brownie bread plain, or you can dress it up with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of chocolate sauce. It’s also also delicious with a dollop of whipped cream and some fresh berries.
- Storage: Store leftover brownie bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage. Wrap the brownie bread tightly in plastic wrap and then in aluminum foil before freezing.
Notes
- Use high-quality cocoa powder for the best flavor. Dutch-processed is recommended.
- Don’t overbake the brownie bread. It’s better to err on the side of underbaking.
- Let the brownie bread cool completely before slicing.
- Customize the recipe with different types of chocolate chips or nuts.
- For a mocha flavor, add a tablespoon of instant espresso powder to the dry ingredients.
- Using room temperature eggs will help the batter come together more smoothly and evenly.
- For the most accurate results, especially with the flour and sugar, consider using a kitchen scale to weigh your ingredients.
- Patience is Key: Don’t rush the cooling process. The longer the brownie bread sits, the more the flavors will develop and the texture will improve. It’s worth the wait!
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes