If you’ve ever stood in the kitchen torn between making brownies or baking a loaf of bread, Fudgy Brownie Bread is the answer to your chocolate-loving dreams! Picture the dense, rich texture of brownies, but in a thick, loaf form that’s perfectly sliceable for breakfast, dessert, or an anytime snack. This bread is incredibly moist, outrageously chocolatey, and strikes just the right balance between a sweet treat and comfort bake. With crispy edges and a gooey center, it’s one of those recipes you’ll want to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be delighted by how simple the ingredient list is, yet every element is crucial for creating that irresistible texture and deep flavor in this Fudgy Brownie Bread. Each ingredient brings something special: richness, chewiness, moisture, or intense chocolate flavor.
- Unsalted Butter: Melting the butter gives the bread a dense, fudgy texture, and cooling it prevents scrambling the eggs.
- Granulated Sugar: Provides classic sweetness and helps develop that shiny brownie top.
- Brown Sugar: Adds a hint of molasses flavor and extra moisture for chewiness.
- Eggs: Give structure and keep the bread ultra rich—add one at a time for extra silkiness.
- Vanilla Extract: Rounds out all the chocolate flavors beautifully—be generous for best results.
- All-Purpose Flour: Just enough to hold the bread together, but not so much that it loses its classic fudginess.
- Unsweetened Cocoa Powder: The secret to deep, bittersweet chocolate flavor—use a high-quality brand if you can.
- Baking Powder: Gives just a touch of lift, so the loaf isn’t too dense.
- Salt: Makes all the chocolate flavors pop, balancing sweetness.
- Semi-Sweet Chocolate Chips or Chunks: Pockets of melting chocolate make every bite special—chips or rough-chopped bars are both awesome!
How to Make Fudgy Brownie Bread
Step 1: Prepare Your Loaf Pan and Oven
Start by heating your oven to 350°F (175°C), then grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This step makes all the difference when you want that perfect loaf to release cleanly after it bakes—trust me, you won’t want to lose a single crumb!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the melted and slightly cooled butter with both sugars. Whisk until the mixture looks glossy and smooth—this blends the fats and sugars so you get that signature brownie shine. Crack in the eggs one at a time, whisking thoroughly after each addition for a silky, cohesive batter. The vanilla goes in last, bringing warmth and depth to every bite.
Step 3: Sift the Dry Ingredients
Grab a separate bowl and sift together the flour, unsweetened cocoa powder, baking powder, and salt. Sifting isn’t just about getting rid of lumps—it’s also how you get a bread that’s soft and even, with that gorgeous dark color throughout.
Step 4: Combine Wet and Dry
Gently add the dry mixture to your wet mixture little by little, stirring just until you no longer see dry flour. The trick is not to overmix, so your Fudgy Brownie Bread stays tender and fudgy, not tough or cakey.
Step 5: Fold in the Chocolate Chips
Now for the best part: fold in your chocolate chips or chunks! Use a spatula and gently turn the batter until the chips are evenly distributed. Every slice of bread will have pockets of melty, gooey chocolate. If you want, mix in nuts or a swirl of peanut butter for a fun twist.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pan and smooth the top. Slide it into the preheated oven and bake for 50–60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with a few moist crumbs attached—think just shy of raw for extra fudginess. Let the bread cool in the pan for 10 minutes, then carefully lift it out to cool completely on a wire rack. Enjoy how your kitchen smells like a cozy chocolate haven!
How to Serve Fudgy Brownie Bread
Garnishes
Dress up your Fudgy Brownie Bread with a dusting of powdered sugar, a drizzle of warm chocolate sauce, or a scoop of vanilla ice cream. For special occasions, try a sprinkle of flaky sea salt or crushed toasted nuts on top—each garnish brings out different layers of chocolatey goodness!
Side Dishes
Pair a thick slice of this bread with a big glass of cold milk, a mug of strong coffee, or a swirl of whipped cream for breakfast or dessert. If you’re feeling decadent, fresh berries or a tart fruit salad on the side can offer a burst of brightness to balance all that chocolate.
Creative Ways to Present
Try slicing the cooled loaf and arranging it on a pretty platter, or serve it in thick wedges with whipped cream and fresh mint. You can even cut the bread into cubes and use them for chocolate fondue or build a luscious brownie-bread trifle with layers of cream and fruit. There’s no wrong way to share this treat!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Fudgy Brownie Bread tightly in plastic wrap or keep it in an airtight container at room temperature. It stays fresh and moist for up to four days, making it ideal for sneaking a slice whenever a chocolate craving hits.
Freezing
For longer storage, slice the bread, wrap individual pieces in plastic wrap, and stash them in a freezer bag. They’ll keep perfectly for up to two months. When you’re ready for a treat, just thaw a piece on the counter or pop it straight into the microwave!
Reheating
Gently rewarm slices in the microwave for 10–15 seconds, or in a 300°F (150°C) oven for 5–7 minutes. A bit of warmth revives the fudgy texture and makes the chocolate chips gooey again—exactly what you want in every bite!
FAQs
Can I use Dutch-processed cocoa powder for this recipe?
Absolutely! Dutch-processed cocoa powder lends an even deeper, richer chocolate flavor and a darker color. Just note that it may make the bread slightly denser, but in Fudgy Brownie Bread, that extra richness is a win!
How do I know when my Fudgy Brownie Bread is done?
Start testing at 50 minutes—insert a toothpick into the center. You want to see some moist crumbs (but no raw batter). If you wait for a completely clean toothpick, the bread might be too dry, so go for that slightly underbaked magic!
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or hazelnuts are fabulous choices. You can also swirl in peanut butter, Nutella, or even dollop on some cream cheese before baking to personalize your Fudgy Brownie Bread.
Is this recipe gluten-free friendly?
You can easily swap in a 1:1 gluten-free all-purpose flour blend for the wheat flour. The texture may change a tiny bit, but your bread will still be wonderfully fudgy and chocolatey.
Can I double the recipe for more than one loaf?
Yes—simply double all of the ingredients and divide the batter evenly between two loaf pans. Keep an eye on the bake time since two pans may need a few extra minutes. It’s a great idea for parties or gifting!
Final Thoughts
If you love brownies and crave something extra special, Fudgy Brownie Bread is the bake you need in your life. It’s easy, mouthwatering, and perfect for sharing—or not! Give it a try and watch it become a new family favorite.
Print
Fudgy Brownie Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent delight of Fudgy Brownie Bread, a chocolate lover’s dream come true. This moist and fudgy loaf combines the best of brownies and bread in one irresistible treat.
Ingredients
For the Bread:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 ½ cups granulated sugar
- ½ cup packed brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to the wet mixture, stirring just until combined. Fold in chocolate chips.
- Bake: Pour the batter into the prepared loaf pan, spread evenly, and bake for 50–60 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Let cool before slicing.
Notes
- For extra fudginess, slightly underbake and allow the bread to set as it cools.
- You can add chopped nuts or swirl in peanut butter or Nutella before baking for a flavor twist.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
