5 from 44 votes
Brownie Bread
Brownie Bread delivers a moist, fudgy loaf with a chocolate-espresso flavor and walnut crunch. The batter is thin and baked in a parchment-lined loaf pan, ensuring easy slicing and a tender crumb. This dessert-bread hybrid combines cocoa, espresso powder, and buttermilk to create depth and moistness while finely chopped walnuts add texture. It’s a practical treat for slicing warm or storing for later, with a balance of rich chocolate and subtle nuttiness.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
10
servings
Calories:
315 kcal
Course:
Dessert
Cuisine:
American
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.*
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 315
% 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.