Need a chocolate bread recipe that hits like a brownie A brownie bread recipe with real buttermilk. Think chocolate brownie cake recipe love meets chocolate bread pudding recipe comfort. I riff on hot fudge brownie bread recipe vibes and nod to banana bread chocolate chip recipe plus banana bread with chocolate chips recipe joy. I first mixed this loaf on a sleepy Sunday when the last cup of buttermilk stared me down from the fridge. I grabbed cocoa, the pudding mix, and a bowl that looked way too small. We whisked. The batter turned glossy and thick. It smelled like a bake sale and a snow day had the same bright idea. Halfway through the bake, I scatter chips on top. They melt into little puddles and then set with a soft snap. Slice it warm if patience runs short. Slice it tomorrow if you want tidier pieces. Either way the crumb stays tender, the edges go a little chewy, and the whole kitchen feels friendly. If your loaf vanishes fast, same here. I call that success.
Table of Contents
- 1 Key Takeaways
- 2 Easy Chocolate Brownie Bread Recipe
- 3 Ingredients for Chocolate Brownie Bread
- 4 How to Make Chocolate Brownie Bread
- 5 Tips for Making Chocolate Brownie Bread
- 6 Making Chocolate Brownie Bread Ahead of Time
- 7 Storing Leftover Chocolate Brownie Bread
- 8 Try these desserts next
- 9 Chocolate Brownie Bread
- 10 Nutrition
1 Key Takeaways
We bake a cozy loaf that eats like a brownie and slices like bread. The crumb stays soft. The top sets with a gentle sheen. I test this on repeat in my small kitchen and it never lets me down.
We mix one bowl for wet and one bowl for dry. Then we bring them together with light hands. I add chips near the middle of the bake so they sit on top like little jewels.
We keep the method simple so flavor shines. Cocoa plus pudding mix make deep chocolate notes without fuss. Your crew will call this a keeper and you will nod like you planned it all week.
2 Easy Chocolate Brownie Bread Recipe
I call this my weeknight chocolate bread recipe and yes I say that twice since the craving hits fast. This chocolate bread recipe uses basic pantry stuff and bakes into a tender loaf with fudgy edges. You get warm slices on the table before the coffee cools and you feel like a baking hero in house shoes.
Linda here from Cook Daily Recipe at https://www.cookdailyrecipes.com. I learned to keep the batter light. I whisk just until the flour soaks in. That small move keeps the crumb soft and the bite clean.
Think cozy couch vibes. Steam lifts when you cut the first piece. The kitchen smells like a bake sale from a happy memory. Kids drift in. Neighbors wander over. You guard your slice with a grin.
3 Ingredients for Chocolate Brownie Bread
Sugar Sweetness rounds the cocoa and helps a thin crust form that snaps when you bite.
Butter melted Melted butter brings a plush crumb that leans brownie not cake.
Egg One egg binds the batter and gives a tender lift without turning the loaf airy.
Buttermilk Tang keeps the chocolate bright and the crumb moist yet light.
All purpose flour The base that holds the loaf together with a gentle chew.
Baking powder and baking soda A small duo that supports rise and keeps the texture even.
Instant chocolate pudding mix The secret that delivers deep flavor and a smooth bite.
Unsweetened cocoa powder For bold chocolate notes that read rich and clean.
Mini chocolate chips Sprinkled near the middle of the bake so they hold on top.
4 How to Make Chocolate Brownie Bread
Step one Heat the oven to three hundred fifty F. Line a loaf pan with parchment. Lightly grease the sides so the loaf releases with grace.
Step two In a large bowl whisk sugar with melted butter until glossy. Beat in the egg. Pour in buttermilk and whisk until smooth.
Step three In a second bowl stir flour with baking powder baking soda pudding mix and cocoa. Mix until the color looks even.
Step four Tip the dry bowl into the wet bowl. Fold with a spatula until the flour hides. Stop while a few small streaks remain.
Step five Scrape the batter into the pan. Bake twenty five minutes. Pull the pan. Scatter mini chips over the top.
Step six Return the pan and bake twenty to twenty five minutes more. A tester near the center should show a few moist crumbs.
Step seven Cool ten minutes in the pan. Lift to a rack and cool until warm. Slice and serve with coffee or cold milk.
5 Tips for Making Chocolate Brownie Bread
Keep your mix gentle. Over mixing turns the crumb tough. Fold with soft turns and stop early. That simple habit pays off every time.
Place chips at the mid bake mark. They stay on top and set into shiny pools. Friends will think you hired a pastry coach.
Test a bit early. Ovens run wild from house to house. Start checking five minutes before the timer and you will land on perfect doneness.
6 Making Chocolate Brownie Bread Ahead of Time
Bake the loaf one day early for tidy slices. The crumb firms as it cools and the flavor blooms by morning.
For a cocoa bread recipe twist wrap cooled slices and chill. Later warm in a low oven until the chips soften and the kitchen smells sweet again.
Freezer plan works too. Wrap the whole loaf tight. Thaw on the counter. The texture comes back with a soft bite and a gentle chew.
7 Storing Leftover Chocolate Brownie Bread
Keep slices in a sealed box at room temp for two days. The top stays glossy and the crumb stays soft.
For longer storage tuck slices into the fridge. Warm in a toaster oven until edges turn a little chewy.
For a fudgy chocolate loaf recipe feel, reheat briefly then serve with fresh berries. The cold fruit pops against the warm crumb.
8 Try these desserts next
9 Chocolate Brownie Bread
Chocolate Brownie Bread chocolate bread recipe that bakes up fudgy
Ingredients
- 1 cup sugar
- 1/2 cup butter melted
- 1 egg
- 1 1/2 cups buttermilk
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 instant chocolate pudding mix 4 serving size
- 2 tablespoons cocoa powder
- 3/4 cup mini chocolate chips
Instructions
- Heat oven to 350 F. Grease two 9 by 5 loaf pans or line with parchment.
- Stir melted butter with sugar in a large bowl until glossy and smooth.
- Whisk in the egg and buttermilk.
- In another bowl combine flour baking powder baking soda pudding mix and cocoa. Stir until even.
- Fold dry ingredients into the wet mix until just combined.
- Divide batter between the pans. Bake 25 minutes.
- Pull pans from the oven. Scatter mini chips over the tops.
- Return to the oven and bake 20 to 25 minutes more until a toothpick near the center comes out clean or with a few moist crumbs.
- Cool in pans 10 minutes. Turn out to a rack to finish cooling.
10 Nutrition
One slice offers about one hundred sixty calories with a small lift of protein and a calm level of sugar. The loaf brings a balanced treat for a coffee break or a late movie night.
If you track numbers, plan for a light dinner when you bake this. The joy per bite runs high and that feels worth it to me.
This simple chocolate bread recipe gives comfort without fuss. Share a plate with neighbors and call it a fine day.
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