If you love brownies but also crave the cozy feel of homemade bread, this Brownie Bread recipe is the best of both worlds. Rich, chocolatey, and moist, it’s a loaf that eats like a brownie but slices like bread—perfect for breakfast, dessert, or even a sweet afternoon snack. Best of all, it’s easy to make with simple pantry ingredients you probably already have on hand.
Who is this Recipe For?
This Brownie Bread is for:
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Chocolate lovers who want a loaf version of their favorite treat.
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Busy bakers looking for a quick and reliable recipe.
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Families who want a versatile sweet loaf for snacks, dessert, or lunchbox treats.
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Beginner bakers since the recipe uses basic steps and common ingredients.
Why it’s Great
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Simple Ingredients: Everything you need is likely already in your kitchen.
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One-Bowl Recipe: Minimal cleanup with easy steps.
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Rich Chocolate Flavor: Perfect balance of fudgy texture and cocoa goodness.
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Versatile: Enjoy it plain, dusted with powdered sugar, or even topped with ice cream.
Ingredients
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½ cup unsalted butter, melted
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup all-purpose flour
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⅓ cup unsweetened cocoa powder
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¼ teaspoon baking powder
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¼ teaspoon salt
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½ cup semi-sweet chocolate chips
Kitchen Equipment Needed
To make this fudgy brownie bread, you’ll need:
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9×5-inch loaf pan
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Mixing bowls (1 large, 1 medium)
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Whisk or hand mixer
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Spatula
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Measuring cups and spoons
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Wire cooling rack
Step-by-Step Instructions
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Step 4: Mix Wet and Dry Ingredients
Gradually fold the dry mixture into the wet ingredients, stirring until just combined. Do not overmix to keep the bread fudgy.
Step 5: Add Chocolate Chips
Fold in the semi-sweet chocolate chips. Pour the batter into the prepared loaf pan and smooth the top.
Step 6: Bake
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not completely clean—this ensures fudginess).
Step 7: Cool and Serve
Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature.
Storage
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Keep in the fridge for up to 1 week for extra freshness.
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Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
FAQ
Q: Can I make this recipe without chocolate chips?
A: Yes! The bread will still be delicious, though less chocolatey. You can substitute with nuts or dried fruit.
Q: Can I double the recipe?
A: Absolutely. Just use two loaf pans or a larger baking dish, adjusting the baking time accordingly.
Q: How do I make it extra fudgy?
A: Underbake slightly (until the toothpick has moist crumbs) and let it set as it cools.
Q: Can I add frosting or glaze?
A: Yes! A simple chocolate ganache or cream cheese frosting makes it even more indulgent.
Conclusion
This Fudgy Brownie Bread is a chocolate lover’s dream come true. Easy to make, irresistibly rich, and perfectly sliceable, it’s the kind of recipe you’ll come back to again and again. Whether you serve it warm with a glass of milk, pack it in lunchboxes, or save it for dessert with ice cream, one thing is certain—it won’t last long!
