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Moist Brownie Bread

A sliceable chocolate loaf that transforms your favorite fudgy brownies into bread form, perfect for breakfast, snacking, or dessert with a dense, rich texture.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 10
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ cup chocolate chips (optional)

Method
 

  1. Preheat oven to 350°F and generously grease a 9x5-inch loaf pan. Line with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, whisk together melted butter and sugar until smooth. The mixture should look glossy and well-combined.
  3. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, and salt.
  5. Gradually fold dry ingredients into wet ingredients using a wooden spoon or spatula. Mix just until combined – overmixing develops gluten and creates a tough texture.
  6. Fold in chocolate chips if using.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 45-50 minutes, until a toothpick inserted in center comes out with a few moist crumbs. The top should look set but still slightly soft.
  9. Cool in pan for 15 minutes before transferring to a wire rack.

Notes

This brownie bread actually improves overnight as flavors meld together. Don't overbake - the bread continues cooking from residual heat after removal. Let cool 30-45 minutes before slicing to prevent crumbling. Store covered at room temperature for up to 4 days, refrigerate for 1 week, or freeze wrapped slices for up to 3 months. Reheat in microwave for 10-15 seconds to restore warmth.