Brownie Bread
User Reviews
5
Brownie Bread
Description
Brownie Bread is a unique take on classic brownies formed into an easy-to-slice loaf. It combines vegetable oil, buttermilk, and an instant espresso powder infusion to enhance the cocoa flavor. The wet ingredients are mixed first, then dry ingredients including cocoa powder, flour, baking soda, and chopped walnuts are gently folded in to maintain a tender texture. The thin batter is poured into a prepared loaf pan lined with parchment for easy removal.
When baked at 325°F for about 45-50 minutes, the bread develops a fudgy interior with a soft crumb and walnuts on top that toast slightly in the oven. A toothpick inserted in the center should come out clean or with just fudgy crumbs attached, signaling perfect doneness without dry baking.
The loaf can be served warm and sliced directly from the pan for a tender chocolate bread experience. It also freezes well wrapped tightly, keeping the rich flavors intact for later enjoyment.
Walnuts can be reserved for topping to retain crunch, and overmixing the batter is avoided to prevent gluten development that would toughen the bread. This recipe offers a chocolate dessert option distinct from typical brownies by being loaf-shaped and sliceable like quick bread.
Ingredients
wet ingredients
- ½ cup vegetable oil mild
- ¾ cup sugar
- 2 egg large
- 2 tsp vanilla extract
- 1 Tbsp instant espresso powder
- ¾ cup buttermilk
dry ingredients
- ½ cup cocoa powder unsweetened
- ½ tsp salt
- ½ tsp baking soda
- 1 cup all-purpose flour
- 1 cup walnut chopped; reserve 2 tablespoons for topping; finely chopped
Instructions
- Set oven to 325?.
- Spray a standard 9x5 loaf pan and line it with a sheet of parchment paper, leaving the ends to hang long. This way you can lift the cake bread for cleaner cutting.
- In a large mixing bowl whisk together the wet ingredients.
- Whisk in the salt, cocoa powder, salt, and baking soda. Switch to a silicone spoonula and fold in the flour. When you've got the flour almost completely incorporated, fold in the nuts. Blend just until there is no dry flour remaining, but don't over mix your batter.
- Turn the batter into the prepared loaf pan, it is a thin batter. Top with the finely chopped walnuts.
- Bake in your preheated oven for 45-50 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it. Fudgy crumbs are fine. Check your cake on the early side to avoid over-baking. Set aside to cool.
- If you have used a parchment paper 'sling', gently pull the cake out of the pan to slice it. You can slice and serve while still warm if you like, or let the bread cool, it's your choice. I use a sharp serrated bread knife and a gentle sawing motion to avoid crushing the bread. Don't slice until ready to enjoy or the bread will start to dry out.
- Keep leftovers in an airtight container or under foil at room temperature. The bread can be frozen for longer storage.*
Notes
- Cool the bread completely before freezing; wrap tightly with plastic wrap followed by foil or a sturdy freezer bag to prevent freezer burn.
- Using parchment paper with overhang helps lift out the bread cleanly for neat slices.
- Check doneness around 45 minutes to avoid overbaking; fudgy crumbs on a toothpick are acceptable.
- Reserve some finely chopped walnuts for topping to keep their texture prominent after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 315kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 35mg | 12% |
| Sodium | 204mg | 9% |
| Potassium | 168mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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