Chocolatey Brownie Bread (Print Version)
# Ingredients:
→ Chocolate and Dry Ingredients
01 -
1 cup semi-sweet chocolate, plus extra chips for topping if desired
02 -
1 cup all-purpose flour
03 -
½ cup Dutch-processed cocoa powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
→ Wet Ingredients
06 -
2 large eggs, at room temperature
07 -
1 cup granulated sugar
08 -
¾ cup whole milk
09 -
2 teaspoons vanilla extract
10 -
½ cup unsalted butter, melted
# Instructions:
01 -
Move your oven rack to the middle position and heat the oven to 350°F. Spray an 8½ × 4½-inch metal loaf pan with flour-based baking spray, then line it with parchment paper for easy removal later.
02 -
In a medium microwave-safe bowl, melt the chocolate in 1-minute intervals, stirring between each, until smooth. In another bowl, melt the butter in 30-second bursts until completely liquid. Set both aside to cool slightly.
03 -
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
04 -
In a large mixing bowl, use a hand or stand mixer to beat the eggs and sugar on medium-high speed for about 4-4½ minutes, until the mixture becomes light in color, fluffy, and nearly doubles in volume.
05 -
Mix the melted chocolate, milk, and vanilla into the egg mixture until mostly incorporated.
06 -
Gently fold the dry ingredients into the wet ingredients using a spatula. Then fold in the melted butter until fully combined.
07 -
Pour the batter into your prepared loaf pan. If desired, sprinkle a few chocolate chips on top. Bake at 350°F for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
08 -
Let the brownie bread cool in the pan for 15-20 minutes before transferring to a cooling rack. Store leftovers at room temperature for up to 3 days wrapped in plastic wrap, or freeze individual slices wrapped in plastic for longer storage.
# Notes:
01 -
This brownie bread combines the fudgy texture of brownies with the convenience of a quick bread.
02 -
For best results, use high-quality chocolate like 60-78% Cacao Lindt Chocolate Bar or Ghirardelli Premium Baking Semi-Sweet Chocolate Bar.
03 -
While you can substitute regular unsweetened cocoa powder for Dutch process, it will affect the rich chocolate flavor.