Brownie Bread

This easy brownie bread recipe is rich, chocolatey, and a must-try for any dessert lover. And, it's the perfect blend of brownies and bread. What more could you ask for?

Course Bread, Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Servings

Calories 520kcal

Equipment

small glass bowl
large mixing bowl
small bowl
Whisk
Rubber spatula
9" loaf pan
Small mixing bowl

Ingredients

½ cup butter
1 ½ cups mini chocolate chips – semi-sweet
3 eggs
½ cup sugar
½ cup brown sugar
½ cup buttermilk
2 teaspoon vanilla
¼ cup brewed espresso alternatively hot water
1 ¼ cups flour
½ cup cocoa powder
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda

Glaze:

4 ounce chocolate chips
½ cup heavy cream

Instructions

Preheat the oven to 325 degrees.
In a small, microwave safe bowl, place 1 cup of the chocolate chips and the butter–cutting the butter into slices to melt faster.
Heat in short bursts, stirring each time until the chocolate is completely melted.
Set aside and let cool slightly.
In a large bowl, whisk the eggs, sugar and brown sugar together.
In a small bowl, whisk the flour, cocoa powder, salt, baking powder and baking soda together. Set aside.
Once the chocolate has cooled, add it to the egg and sugar mixture along with the buttermilk, vanilla and espresso (or hot water) and whisk until the batter is smooth.
Add in the dry ingredients and whisk to combine.
Use a spatula to fold in the remaining ½ cup of chocolate chips.
Pour the batter into a 9” loaf pan and place in the oven and bake for 55-60 minutes, or until a skewer comes out cleanly.
Remove and let rest in the pan for about 10 minutes before turning out onto a cooling rack to let it come to room temperature.
To make the glaze, heat the heavy cream until just simmering.
Pour over the chocolate and let sit for 2 minutes and then whisk until smooth.
Drizzle over the top of the bread.

Notes

Store any leftovers in an airtight container for up to 3 days.

Nutrition