This delicious brownie bread recipe combines the best of both worlds - the dense and fudgy texture of a brownie with the ease of a bread recipe. It's perfect for chocolate lovers looking for a moist and decadent treat. Enjoy it on its own or as a base for ice cream sandwiches or bread pudding. This recipe is simple to make and will quickly become a favorite in your household.
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large mixing bowl, combine the melted butter and granulated sugar. Stir until well combined.
- Add the eggs, one at a time, to the butter-sugar mixture, stirring well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the semisweet chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out with a few fudgy crumbs.
- Remove from the oven and let it cool in the pan for 10 minutes. Then transfer the bread onto a wire rack to cool completely before slicing.
The earliest recorded recipe for brownies appeared in the 1896 'The Boston Cooking-School Cook Book' by Fannie Merritt Farmer.
Brownies are hugely popular in the United States and are often served as a dessert or snack.
Brownies are believed to have originated in the United States and were initially made without chocolate.
The chocolate version of brownies gained popularity in the early 20th century.