Chocolate Brownie Bread Loaf

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!

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.

Chocolate Brownie Bread

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.

• 1 1/3 c all purpose flour
• Cocoa powder
• 1/3 tsp salt
• Baking powder
• 3 eggs
• Sugar
• Chocolate chips or chopped bar
  • melt using double boiler or melt chocolate chips in microwave
• 1/2 c vegetable oil
• 1 tsp vanilla

As far as tweaking the flavors you could add some Fall or holiday-ness of sorts. We have done this before with our Chocolate Gingerbread Cake that just incorporates ginger into the dry mix to create a Christmas-like flavor.

Hot Fudge Bread

Same goes for Fall months when we have made a Pumpkin Chocolate Bread 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.

• 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 be slightly damp when ready to come out. The texture will be more dense like our 100 Hour Brownies in a way.

Brownie Loaf

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.

Before you go I want you to sign up for my free newsletter!! You will get all my new recipes emailed to you a few times a week that will help with meal planning for the week.