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Brownie Bread Recipe

Brownie Bread Recipe
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★★★★★

5.1 from 6 reviews

This Brownie Bread recipe combines the rich, fudgy texture of a classic brownie with the convenient shape of a loaf bread. Perfectly moist and chocolatey with a hint of espresso and crunchy walnuts, it makes a delightful treat for breakfast, snacks, or dessert. The loaf is easy to slice and serves wonderfully warm or at room temperature.

Ingredients

Scale

Wet Ingredients:

  • ½ cup mild vegetable oil
  • ¾ cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon espresso powder (instant espresso, optional)
  • ¾ cup buttermilk

Dry Ingredients:

  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 cup chopped walnuts (reserve 2 tablespoons for topping)

Instructions

  1. Preheat and prep: Set the oven to 165°C (325°F). Spray a standard 23x13cm (9×5 inch) loaf pan with cooking spray and line it with baking paper, leaving an overhang on the sides to make removal easy.
  2. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, sugar, eggs, vanilla extract, and espresso powder (if using) until smooth. Then add the buttermilk and whisk again until all combined.
  3. Add dry ingredients: Whisk in the unsweetened cocoa powder, salt, and baking soda until the mixture is smooth. Switch to a spoon or spatula and gently fold in the all-purpose flour until just combined to avoid overmixing.
  4. Fold in nuts: Reserve 2 tablespoons of the chopped walnuts for topping and chop them finely. Fold the remaining walnuts into the batter gently until evenly incorporated.
  5. Bake: Pour the batter into the prepared loaf pan; note that the batter will be quite thin. Sprinkle the reserved chopped walnuts on top of the batter. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs but no wet batter.
  6. Cool: Allow the bread to cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the bread out onto a cooling rack to cool completely.
  7. Slice and serve: Using a sharp serrated knife, slice the brownie bread with a gentle sawing motion. Serve warm or at room temperature.

Notes

  • Espresso powder is optional but enhances the chocolate flavor without making it taste like coffee.
  • Do not overmix the batter once flour is added to keep the bread tender and moist.
  • Use a serrated knife to achieve clean slices without crumbling.
  • The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to 1 week.
  • Freeze slices individually wrapped for up to 2 months for longer storage.

Nutrition

Keywords: brownie bread, chocolate loaf, walnut brownie, espresso brownie bread, easy brownie recipe

Find it online: https://victoriablair.com/brownie-bread-recipe/