Check out these tips so your loaf is flawless:
Don’t overmix. Stir the batter by hand after adding the dry ingredients to avoid tough, cakey brownies.
Don’t skip the hot water. It’s key to the taste and texture. And the espresso powder is a must, too, if you ask me. It won’t taste like coffee, don’t worry! Feel free to use two shots of espresso instead.
Avoid overbaking. Take the bread out when a toothpick inserted in the center has a few moist crumbs. You can also gently press the top, and it should spring back.
Let cool. Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This helps the texture set up.
Use the right pan. You’ll need a 9×5-inch loaf pan. Any bigger or smaller and the loaf won’t have the same thickness or texture.
Variations. Mix different types of chips (milk, white, peanut, etc.), nuts, or dried fruit into the batter to customize the flavor.
Serving ideas. Serve warm with ice cream or Nutella drizzled on top or cold with whipped cream or peanut butter spread. Add raspberry or coffee whipped cream, caramel frosting, or a thick layer of salted caramel for the ultimate indulgence.
Go for ganache. Let the load cool completely, then drown the whole thing in ganache. Let it set, and you’ll get a lovely, shiny coating.
How to Store
Brownie bread is easy to store, but remember it’s best served at room temp (or warm).
So if you’ve kept it in the fridge, let it warm to room temp before enjoying.
To Store: Wrap the cool loaf in plastic or transfer cold leftovers to an airtight container for up to 4 days. For longer freshness, refrigerate it for up to 1 week.
To Freeze: Wrap cold leftovers (without slicing) securely in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 3 months; thaw overnight at room temperature before serving or reheating.
To Reheat: If refrigerated, warm slices in a microwave for about 10-15 seconds. Or warm the entire loaf in the oven at 350°F for 5-10 minutes.
Ingredients
2 cups semisweet chocolate chips, divided
1⁄2 cup unsalted butter
1 1⁄4 cups all-purpose flour
1⁄2 cup Dutch-process cocoa powder
1⁄2 teaspoon salt
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
3 large eggs, at room temperature
1⁄2 cup granulated sugar
1⁄2 cup light brown sugar, packed
1⁄2 cup buttermilk
1 tablespoon vanilla extract
1⁄4 cup hot water
2-3 teaspoons espresso powder, optional
Instructions
Preheat the oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang on the long sides.
In a microwave-safe bowl, warm 1 cup of chocolate chips with the butter in 30-second increments, stirring between each spin, until smooth. Set aside to cool.
In a large bowl, sift the flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
In a separate bowl, whisk the eggs with the sugars until well combined and light in color. Add the buttermilk, vanilla, and cooled melted butter and chocolate mixture. Whisk until blended.
If using, dissolve the espresso powder in the hot water. Add the hot water to the wet ingredients and stir to combine.
Add the flour to the wet ingredients and stir gently with a spatula until about halfway combined. Add 1/2 cup of chocolate chips and stir gently until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the pan from the oven and immediately sprinkle the remaining 1/2 cup of chocolate chips evenly over the surface. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool.
Use a sharp knife to cut the brownie bread into thick slices. Enjoy warm or at room temperature.
