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Dessert recipes

Brownie Bread baked to share

Fudgy brownie bread with end cut off on a brown parchment paper lined cooling rack on a dark wood background.

This Brownie Bread recipe is a flavorful treat that combines dense, fudgy brownies with an easy, quick chocolate bread. Its intense, deep chocolate flavor will satisfy the sweet tooth of any chocolate lover!

Slices of dense fudgy brownie bread on a brown parchment paper lined cooling rack on a wood background.

Like my One Bowl Chocolate Zucchini Bread and Chocolate Chip Pumpkin Bread, this chocolate quick bread is like the perfect brownie, but in loaf form. It's an straightforward to mix, not overly complicated, recipe that is super fudgy, chocolatey, and rich. Enjoy it on birthdays as an alternative to a cake, at book clubs, or any time of the year!

But, if you would rather stick to a familiar brownie recipe, check out my Better-Than-Boxed-Mix Fudgy Brownies, Double Chocolate Mint Brownies, or Chocolate Chip Cream Cheese Brownies!

Two thick slices of brownie bread on a cream colored, wavy edged ceramic dessert plate on a dark wood background.

Ingredients

The ingredients shown in the image below are used to make this easy chocolate brownie bread recipe. Items noted in the bulleted list are key ingredients that need more explanation. Substitutions are also noted below.

Ingredients in various size bowls and plates labeled as all semi-sweet chocolate, dutch process cocoa powder, all-purpose flour, eggs, granulated sugar, baking soda, salt, vanilla extract, whole milk, and unsalted butter on a white marbled background.
  • Semi-Sweet Chocolate. Try using either the 60-78% Cacao Lindt Chocolate Bar or the Ghirardelli Premium Baking Semi-Sweet Chocolate Bar for this method. They melt to a more manageable, thinner consistency that works well with the brownie bread batter. If you prefer chocolate chips, though, Try using a higher quality chocolate, like Ghirardelli or Guittard.
  • Dutch Process Cocoa Powder. Along with the semi-sweet chocolate, it gives the brownie bread that deep, rich, chocolatey taste. Unsweetened cocoa powder can be used as a substitute, but it will affect the richness and chocolatey-ness of the quick bread.
  • Whole Milk. You can also use 1%, 2%, or full-fat buttermilk. I did not test this method with any non-dairy alternatives like oat milk, almond, or soy.

For quantities and instructions, please see the method card below.

How it comes together

Below is a brief overview of how to make this fudgy brownie bread. For the full printable recipe, which can be made using US customary or metric measurements, visit the method card below.

Recipe Tip: Coat the 8 1/2 x 4 1/2-inch loaf pan with a flour-based baking spray. Line the pan with a parchment paper sleeve. Melt the chocolate and unsalted butter separately and let them cool while you work on the rest of the method.

Whisked dry ingredients for brownie bread in a glass bowl on a white marbled background.

Step 1. Combine the dry ingredients. In a medium bowl, whisk together the all-purpose flour, dutch process cocoa powder, baking soda, and salt.

Beating eggs and sugar together in a stainless steel mixing bowl on a white marbled background.

Step 2. Beat the eggs and sugar together on medium-high speed using a hand mixer or stand mixer. Beat the mixture until light in color, airy, and almost doubled in size. This takes roughly 4-4 1/2 minutes.

Slightly cooled melted chocolate, whole milk, and vanilla extract mixed into the brownie bread wet ingredients in a stainless steel mixing bowl.

Step 3. Add in the remaining ingredients. Add in the slightly cooled melted chocolate, whole milk, and vanilla extract, mixing until evenly mixed.

Step 4. Fold the dry ingredients into the wet ingredients with a spatula, then add in the melted butter.

Step 5. Bake the brownie bread. Transfer the brownie bread batter to the prepared loaf tin. Optionally, you can top with a few semi-sweet chocolate chips. Bake for 55-60 minutes at 350ºF.

Step 6. Allow the brownie bread to cool inside the loaf tin for 15-20 minutes before transferring it to a cooling rack.

Questions on this bake

What size loaf tin do I need for this method?

You'll need an 8 1/2 x 4 1/2-inch loaf tin, but a 9 x 5-inch loaf tin will also work fine if that is what you have.

What is the best way to store brownie bread?

Brownie bread can be stored at room temperature for up to three days, wrapped in plastic wrap and (optionally) an extra layer of aluminum foil. To freeze, let the bread cool completely, then slice. Wrap each slice in plastic wrap 1-2 times, then keep it in a freezer-safe container.

Why did my brownie bread collapse in the middle during cooling?

A few factors can contribute to your quick bread sinking in the middle. Overmixing the batter (incorporating too much air), ingredients not measured correctly (adding too much leavening agent, for example), the leavening agent has expired (always do a test if you haven't used it in a long time), your oven temperature is off (either too hot, too cold-it's best to get an oven thermometer), or the batter is underbaked (added too much liquid- in this case milk or melted butter)

  • Yield 8 servings
  • Prep 25 minutes
  • Cook 55 minutes
  • Total 1 hour 20 minutes
  • Calories 430

Ingredients

  • 1 cup Semi-Sweet Chocolate, melted
  • 1 cup All-Purpose Flour
  • ½ cup Dutch-Processed Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Large Eggs, room temperature
  • 1 cup Granulated Sugar
  • ¾ cup Whole Milk
  • 2 tsp Vanilla Extract
  • ½ cup Unsalted Butter, melted

Tools

  • 8.5 x 4.5-Inch Loaf Tin, 9 x 5-Inch will work fine too
  • Mixing Bowls
  • Spatulas
  • Whisks

Method

  1. Adjust the oven rack to the middle position, heat the oven to 350°F, then spray an 8 1/2-4 1/2-inch metal loaf tin with flour-based baking spray. Line the loaf tin with a parchment paper sleeve (to help remove the brownie bread after baking).
  2. Add the semi-sweet chocolate to a medium, microwaveable bowl, then microwave at 1-minute increments until melted and smooth. In a separate microwaveable bowl, melt the unsalted butter as well, but in 30-second increments until melted. Set both aside to cool down slightly.
  3. In a medium bowl, whisk together the all-purpose flour, dutch process cocoa powder, baking soda, and salt.
  4. In a separate large mixing bowl, using your hand mixer (or stand mixer), beat together the eggs and granulated sugar on medium-high speed until light in color, airy, and almost doubled in size (takes about 4-4 1/2 minutes).
  5. Mix in the melted chocolate, milk, and vanilla extract until mostly combined.
  6. Fold in the dry ingredients to the wet ingredients with a spatula, then add in the melted butter.
  7. Pour the brownie bread batter into the prepared loaf tin. Optionally, you can top with a few semi-sweet chocolate chips. Bake for 55-60 minutes at 350ºF, or until a toothpick inserted into the center of the brownie bread comes out with a few tender crumbs but no wet batter.
  8. Allow the brownie bread to cool inside the loaf tin for about 15-20 minutes before transferring it to a cooling rack to finish cooling. Leftover brownie bread can be stored at room temperature for up to 3 days, wrapped in plastic wrap and (optionally) an extra layer of aluminum foil. To freeze, let the bread cool completely, then slice. Wrap each individual slice in plastic wrap 1-2 times, then keep it in a freezer-safe container.

Baker notes

Semi-Sweet Chocolate. Try using either the 60-78% Cacao Lindt Chocolate Bar or the G hirardelli Premium Baking Semi-Sweet Chocolate Bar for this method. If you prefer chocolate chips, though, Try using a higher quality chocolate, like Ghirardelli or Guittard.

Dutch Process Cocoa Powder. Unsweetened cocoa powder can be used as a substitute, but it will affect the richness and chocolatey-ness of the quick bread.

Whole Milk. You can also use 1%, 2%, or full-fat buttermilk. I did not test this method with any non-dairy alternatives like oat milk, almond, or soy.

More bars & brownies

Other bakes from the same part of the case, each with its own method.