Brownie Bread Recipe – The Perfect Blend of Fudgy and Fluffy

Why You’ll Love This Recipe

This recipe delivers everything you love about brownies in a loaf that’s perfect for sharing (or not!). It’s rich but not too sweet, dense yet soft, and easy to make with pantry staples. It works equally well as a dessert, snack, or sweet breakfast treat. Plus, it slices beautifully and keeps its texture for days — a true win for chocolate lovers everywhere.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour provides the structure that turns brownies into sliceable bread while keeping the texture soft and tender.

Unsweetened cocoa powder gives the bread its deep, intense chocolate flavor. For best results, use high-quality Dutch-processed cocoa.

Baking powder helps the bread rise slightly, giving it a lighter, more cake-like crumb without losing its brownie-like richness.

Salt enhances all the chocolate flavors and balances the sweetness.

Butter brings that signature brownie richness and creates a tender, moist texture. Melted butter works best here.

Granulated sugar adds sweetness while keeping the crumb tender. You can adjust slightly to taste or substitute part with brown sugar for extra depth.

Eggs give structure and a rich, custardy texture. They also help the bread set properly as it bakes.

Vanilla extract deepens the flavor and rounds out the chocolate notes beautifully.

Chocolate chips melt into pockets of gooey goodness throughout the bread. I like to mix semisweet and dark chocolate chips for a more complex flavor.

Milk or buttermilk keeps the batter smooth and ensures a moist loaf. I’ve also tried this with almond milk, and it worked wonderfully.

Directions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl, combine melted butter and sugar. Whisk until smooth and glossy. Add the eggs and vanilla extract, and mix until fully incorporated.

Gradually add the dry ingredients to the wet mixture, alternating with the milk or buttermilk. Stir until just combined — avoid overmixing to keep the bread tender.

Fold in the chocolate chips, reserving a small handful to sprinkle on top. Pour the batter into the prepared loaf pan and smooth the surface.

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not completely clean — you want that brownie-like texture).

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice once completely cooled, or enjoy it warm for the ultimate fudgy experience.

For extra indulgence, drizzle melted chocolate or chocolate ganache over the top before serving.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields 8–10 slices.
Preparation time: 15 minutes
Baking time: 45–50 minutes
Cooling time: 20 minutes
Total time: 1 hour 20 minutes

Storage/reheating

Store leftover brownie bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, warm slices briefly in the microwave for 10–15 seconds — the chocolate chips will turn soft and gooey again. For longer storage, wrap the loaf tightly and freeze for up to 2 months; thaw overnight before serving.

Variations and Customizations

Nutty Brownie Bread
Add chopped walnuts or pecans for crunch and contrast against the fudgy base.

Mocha Version
Mix in a teaspoon of instant espresso powder for a rich coffee-chocolate flavor.

Salted Caramel Swirl
Drizzle caramel sauce into the batter before baking and sprinkle lightly with sea salt.

Double Chocolate Chunk
Use chunks of dark chocolate instead of chips for bolder bites of melted chocolate.

Peanut Butter Twist
Swirl in a few spoonfuls of peanut butter for a decadent flavor combination.

Gluten-Free Option
Use a 1:1 gluten-free flour blend — it works beautifully without changing texture.

Vegan Adaptation
Replace butter with coconut oil and eggs with flaxseed eggs for a plant-based version.

Mint Chocolate Variation
Add a touch of peppermint extract and top with crushed mint candies for a festive flair.

Berry Brownie Bread
Fold in fresh or frozen raspberries for a fruity burst of tartness against the chocolate.

Cream Cheese Marble
Swirl in sweetened cream cheese mixture for a cheesecake-brownie effect.

FAQs

1. Is brownie bread the same as chocolate cake?

Not exactly — it’s denser and fudgier than cake, with the deep richness of brownies.

2. Can I use oil instead of butter?

Yes, but butter adds better flavor and richness. Use equal parts oil if substituting.

3. How do I keep it moist?

Avoid overbaking, and store it properly covered to retain moisture.

4. Can I make this in a muffin tin?

Yes! Bake for 18–20 minutes for mini brownie loaves or muffins.

5. What kind of cocoa powder works best?

Dutch-processed cocoa gives a darker color and smoother flavor.

6. Can I reduce the sugar?

You can reduce it by up to ¼ cup without affecting texture.

7. Why did my bread sink in the middle?

It may have been underbaked — check doneness with a toothpick toward the end.

8. Can I add frosting?

Absolutely — chocolate ganache, cream cheese icing, or even Nutella work beautifully.

9. Can I make it dairy-free?

Yes, substitute plant-based butter and milk alternatives like almond or oat milk.

10. What’s the best way to serve it?

It’s divine slightly warm with ice cream, or toasted with a smear of butter for breakfast.

Conclusion

This Brownie Bread is the ultimate treat for anyone who loves rich, chocolatey desserts but wants the versatility of a loaf cake. It’s easy to make, deeply satisfying, and guaranteed to impress — whether served as a dessert centerpiece or an indulgent afternoon snack. With its perfect balance of fudgy and fluffy, this recipe takes comfort baking to a whole new level. Once you’ve tried it, it’s bound to become a go-to favorite in your kitchen.

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