Chocolate brownie bread homemade is the best dessert in a loaf pan. Coated with ganache frosting or enjoy your hot fudge bread slice with a scoop of ice cream on top. If you loved our Brownies out of Cake Mix but want to make from scratch more like a cake this is it!
You could call this a chocolate loaf if you wanted to. Denser than cake with cocoa powder that is like brownies but thicker as you can see here. Whether you make the glaze or serve as is it will satisfy your sweet tooth as a treat after a meal year round. (affiliate links present)
Homemade Brownie Bread Recipe
In the past I have used this same pan to make Cherry Brownies with just 2 ingredients, delicious as well. Those used a boxed brownie mix but it was time to go all the way without processed ingredients. As you would make other quick breads of sorts you’ll need a bowl for dry ingredients, one for wet ingredients and then incorporate.
The batter will be thick, the end result will be dense and rich rich rich. The closest to it would be our Nutella Bread but we didn’t add nuts to this one. You could if you wanted a bit of texture integrated within the middle or on the top during the last 15 minutes or so but I prefer tender all the way around.
If I make this in it’s “traditional form” in an 8×8 pan I might integrate other ingredients like I have with our Zucchini Brownie Recipe. In this case I want it to be like a sweet bread that can be sliced like a loaf. I have heard some say they added whole mini chocolate chips, about 1/2 cup into the batter that worked out well.
Chocolate Brownie Bread Ingredients
- 1 1/3 c all purpose flour is the base for the dry ingredients
- Cocoa powder will make it rich
- 1/3 tsp salt will actually bring out the chocolate flavor
- Baking powder allows it to rise when baked
- 3 eggs should be room temperature if possible
- Sugar gives it sweetness
- Chocolate chips or chopped bar is optional add in
- 1/2 c vegetable oil or mayonnaise is an alternative
- 1 tsp vanilla extract
Variations
As far as tweaking the flavors you could add some Fall or holiday-ness of sorts by incorporating things like ginger into the dry mix to create a Christmas-like flavor. You can add a glaze on top with a double boiler or melting chocolate chips in microwave is easier.
Same goes for Fall months when we have made a brownies with pumpkin version that is a fun twist on a “plain” type too. Just go with what is listed below first and decide from there if you want to make another a bit different.
How to Make Brownie Loaf Cake
- Preheat the oven to 325 F.
- Mix all-purpose flour, cocoa powder, salt and baking powder in a bowl.
- In another bowl, beat eggs and sugar with a whisk for about 4-5 minutes until combined, light and fluffy.
- Pour chocolate chips into a microwave safe bowl (adding 1/8 tsp coconut oil is helpful to melt if you have it).
- Heat in 30 second increments stirring well in between until it is smooth, no longer. Pour melted chocolate, vegetable oil and vanilla into the bowl with your whisked egg mixture. Stir together.
- Add dry ingredients and mix until you get a smooth, thick dough without lumps. Pour the batter into a non stick sprayed loaf pan.
- Do not fill higher than 1 inch of the top edge.
- Place the baking dish in the oven and bake for approximately 50-60 minutes. The wooden skewer should have moist crumbs attached when perfect.
Allow to cool in the pan on cooling rack for 10 minutes, then carefully remove and cool to room temperature out of the pan on a cooling rack. Serve as is or coated with frosting or ganache.
You do not want to bake this too long, it should have a fudgy texture in the middle but baked all the way thru. Use your finger to touch the center, it should be fairly firm. Your toothpick should have moist crumbs attached. When it reaches this stage, take out, set pan on cooling rack until cooked, then remove from the pan and slice.
Yes but since a loaf pan is deeper and has less surface area than a typical brownie pan, they will likely take longer. Check for doneness about 10 minutes after the recommended baking time and continue checking every few minutes after that. They’re done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Brownie Bread
Equipment
- 1 8×4.5 loaf pan or 9×5"
- 2 bowls
Ingredients
- 1 1/3 c all purpose flour
- 4 tbsp cocoa powder
- 1/3 tsp salt
- 1/2 tsp baking powder
- 3 eggs
- 2/3 c sugar
- 1/2 c chocolate chips, or chopped bar, melted
- 1/2 c vegetable oil
- 1 tsp vanilla
- Brownie Frosting, link to recipe options, optional
Instructions
- Preheat the oven to 325 F. Mix all-purpose flour, cocoa powder, salt and baking powder in a bowl.
- In another bowl, beat eggs and sugar with a whisk for about 4-5 minutes until combined, light and fluffy.
- Melt chocolate; You can use a double boiler or pour chocolate chips into a microwave safe bowl (adding 1/8 tsp coconut oil is helpful to melt if you have it). Heat in 30 second increments stirring well in between until it is smooth, no longer. Pour melted chocolate, vegetable oil and vanilla into the bowl with your whisked egg mixture. Stir together.
- Add dry ingredients and mix until you get a smooth, thick dough without lumps. Pour the batter into a non stick sprayed loaf pan. Do not fill higher than 1 inch of the top edge.
- Place the baking dish in the oven and bake for approximately 50-60 minutes. The wooden skewer should be slightly damp when pulled out with moist crumbs attached.
- Allow to cool in the pan on cooling rack for 10 minutes, then carefully remove and cool rest of the way out of the pan on a cooling rack. Serve as is or coated with frosting or ganache.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
