This ultra-rich, fudgy brownie bread is a cross between a moist chocolate loaf and a dense brownie—perfect for chocolate lovers!
Ingredients
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder
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1 tsp baking powder
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½ tsp salt
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½ cup unsalted butter, melted
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1 cup granulated sugar
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2 large eggs, room temp
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1 tsp vanilla extract
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½ cup sour cream (or Greek yogurt)
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½ cup chocolate chips (plus extra for topping)
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Optional add-ins:
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½ cup chopped walnuts or pecans
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1-2 tbsp espresso powder (enhances chocolate flavor)
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Instructions
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Prep:
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Preheat oven to 350°F (175°C).
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Grease a 9×5-inch loaf pan and line with parchment paper.
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Mix Dry Ingredients:
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In a bowl, whisk flour, cocoa powder, baking powder, and salt.
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Make Batter:
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In another bowl, mix melted butter and sugar until combined.
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Add eggs one at a time, then stir in vanilla and sour cream.
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Gradually fold in dry ingredients until just combined (don’t overmix).
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Stir in chocolate chips and nuts (if using).
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Bake:
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Pour batter into the prepared pan.
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Sprinkle extra chocolate chips on top.
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Bake for 45-55 minutes (toothpick should have a few moist crumbs).
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Cool in pan for 15 minutes, then transfer to a wire rack.
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Serving Ideas
🍨 Warm slices with vanilla ice cream
☕ Dust with powdered sugar for a pretty finish
🔥 Toast slices and spread with peanut butter
Storage: Keeps for 3 days airtight, or freeze for up to 1 month.
Why It’s Special
✨ Fudgy like a brownie, sliceable like a bread
✨ Sour cream keeps it super moist
✨ Easy to customize with nuts, caramel swirls, or mint chips
Chocoholic’s dream! Try it with a glass of cold milk