If you’re anything like me, you’ve had moments when you couldn’t decide between baking brownies or making a loaf of bread. Guess what? Brownie Bread is the best of both worlds. It combines the rich, dense, fudgy bite of your favorite chocolate brownie with the sliceable convenience of a loaf. And the best part? This Brownie Bread recipe is super easy to follow, even for beginners!

From the very first slice, you’ll fall for its moist crumb, deep chocolate flavor, and that irresistible slightly crackly top. Whether you serve it warm with a scoop of vanilla ice cream or pack it for a lunchbox treat, this dessert is bound to become a family favorite.

What makes this recipe even better is how simple it is. You don’t need fancy mixers or rare ingredients. Just a few pantry staples and about an hour, and your kitchen will smell like a cozy chocolate heaven. Brownie Bread is the perfect bake for chocolate lovers who want a slightly less gooey, more structured brownie experience — without sacrificing flavor.

What Makes This Brownie Bread Special?

Fudgy yet sliceable texture — easier to serve and share than traditional brownies.
Rich chocolate flavor — thanks to a blend of cocoa powder and real melted chocolate.
One-bowl recipe — minimal cleanup, maximum flavor.
Versatile treat — great for breakfast, dessert, or gifting.
Freezer-friendly — slice and store for chocolate cravings any day.

This Brownie Bread recipe is more than just another sweet loaf. It’s a chocolate lover’s dream that’s perfect for family gatherings, potlucks, or cozy weekends. You can prep it in one bowl, and with a few simple techniques — like not overmixing the batter and using quality cocoa — you’ll get a bakery-worthy result every time.

Ingredient Notes

All-purpose flour: Provides the structure for the loaf. If you want a gluten-free option, swap it with a 1:1 gluten-free baking flour blend.
Cocoa powder: Use unsweetened natural cocoa for a deep, bold chocolate flavor. Dutch-processed cocoa gives a smoother, darker taste.
Granulated sugar: Sweetens the loaf and creates that lovely crackly top.
Brown sugar: Adds moisture and a slight caramel undertone.
Butter: Use unsalted, melted butter for richness. You can substitute coconut oil for a dairy-free version.
Eggs: Bind the ingredients and create that fudgy texture.
Vanilla extract: Adds warmth and depth to the chocolate flavor.
Baking powder: Just enough to give a light lift, without turning the loaf cake-like.
Salt: Enhances the chocolate flavor.
Chocolate chips or chunks: Optional, but highly recommended for gooey pockets of chocolate!

How To Make Brownie Bread

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Melt the butter and let it cool slightly. In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla until smooth.
Add the eggs one at a time, whisking well after each addition. This step helps build structure and ensures the batter is smooth.
Sift the dry ingredients — flour, cocoa powder, baking powder, and salt — directly into the wet mixture. Stir gently until just combined (don’t overmix, or the bread can turn dry).
Fold in chocolate chips or chunks if using.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-55 minutes. The top should be crackly and the center should have just a slight jiggle. A toothpick inserted in the center should come out with moist crumbs (not wet batter!).
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Storage Options

Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
Refrigeration: Store in a sealed container for up to 5-6 days. Bring to room temperature before serving for the best flavor.
Freezing: Slice the loaf and wrap each piece in plastic, then place them in a freezer-safe bag. Freeze for up to 3 months.
Reheating Tips: Microwave individual slices for 10-15 seconds for a warm, gooey bite.

Variations and Substitutions

Peanut Butter Swirl: Add a few spoonfuls of creamy peanut butter on top before baking and swirl with a toothpick.
Nutty Delight: Stir in chopped walnuts, pecans, or almonds for added crunch.
Mocha Brownie Bread: Replace 2 tablespoons of milk (if your recipe uses any) with strong brewed coffee.
Gluten-Free: Swap the all-purpose flour for a gluten-free 1:1 baking blend.
Holiday Twist: Add crushed peppermint candies or swirl in caramel sauce during the holidays.

Frequently Asked Questions

Can I use dark chocolate instead of cocoa powder?
You can replace part of the cocoa powder with melted dark chocolate for a richer texture, but keep some cocoa for structure.

Why is my Brownie Bread dry?
Most often, overbaking or overmixing the batter causes dryness. Bake until a toothpick comes out with moist crumbs.

Can I make this recipe ahead of time?
Absolutely! You can bake the loaf, let it cool, and wrap it tightly. It stores well at room temp for up to 3 days or can be frozen.

How do I know when Brownie Bread is done?
Look for a crackly top and test with a toothpick. It should come out with moist crumbs, not raw batter.

What’s the best way to serve Brownie Bread?
It’s fantastic on its own, but even better warm with a scoop of vanilla ice cream or a drizzle of chocolate syrup.

Conclusion

So there you have it — a simple, yet irresistibly chocolatey Brownie Bread recipe you’ll want to make again and again. Whether it’s for a cozy family dessert, a weekend bake, or a thoughtful homemade gift, this loaf is always a winner. Give it a try, and don’t forget to share your delicious results. I’d love to hear how yours turns out!

The Ultimate Brownie Bread Recipe: Soft, Fudgy & Incredibly Chocolatey!

Author: Sofia
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8-10 slices 1x

Print Recipe

Ingredients

Scale

1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.
Whisk melted butter, sugars, and vanilla together.
Add eggs one at a time, mixing well.
Sift flour, cocoa, baking powder, and salt into wet mix. Stir until combined.
Fold in chocolate chips.
Pour into loaf pan, smooth the top.
Bake 45-55 minutes, until a toothpick comes out with moist crumbs.
Cool before slicing. Enjoy!

Nutrition

Calories: 320
Sugar: 25g
Fat: 17g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g