This Chocolate Brownie Bread is a delicious cross between a brownie and a quick bread- there will be no crumb left behind.
This bread was created out of my need to use up some buttermilk. I always buy it for one recipe, use a little bit, and the rest of the carton just sits there. I whipped this up quick and it turned out better than I imagined. The buttermilk gives it so much moisture. This is one of those breads that actually gets better the next day. From now on I will buy buttermilk just to make this bread!
The chocolate chips are added half way through the cooking time. The first time I made it, I added them at the beginning and they all sunk to the bottom. Round two worked much better.
You will love this bread because lets face it....
You're addicted to chocolate!!
And this is triple chocolate so that's even better!
Another great thing about this bread is that it freezes perfectly. Let it cool completely, wrap in in plastic wrap, then place in a gallon size baggie. Press all the air out and freeze. Just pull it out of the freezer the night before you need it- so easy!
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Chocolate Brownie Bread
Ingredients
- 1 cup sugar
- ½ cup butter- melted
- 1 egg
- 1 ½ cups buttermilk
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 instant chocolate pudding mix 4 serving size
- 2 tablespoons cocoa powder
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 350° and grease 2 9x5 loaf pans.
- Combine melted butter and sugar in a large bowl and stir until combined.
- Add egg and buttermilk and mix well.
- In a separate bowl, combine flour, baking powder, baking soda, pudding mix, and cocoa powder. Stir until mixed.
- Slowly add dry ingredients to wet ingredients until fully incorporated.
- Pour into prepared pans and bake for 25 minutes.
- Remove from oven and top with mini chocolate chips.
- Place back in oven and bake for another 20-25 min or until toothpick inserted in the center comes out clean.
angela carrasquillo says
just made this and it is moist and very very good. Only thing different is I didn't have buttermilk or vinegar to make buttermilk so I substituted evaporated milk and it still turned out delicious. I used 5 mini bread pans and baked them for 50 minutes. Thank you this recipe is a keeper.
Jessica DeMay says
You're welcome, Angela! Thanks for trying it!
Valerie says
I made this in 4 mini loaf pans. I wish I had read the comments prior to cooking. That's my own fail. I should have used 5 mini pans. With 4 it over flowed in the first 25 minutes, like many others experienced. I had to cook the mini loaves for 45 minutes. They were going to be for a bake sale, but are not pretty enough for that. I'm sure my kids won't mind that they get to eat it now instead of it going elsewhere.
Jessica DeMay says
Hi Valerie- I'm sorry these didn't come out as planned. I hope your kids still enjoyed them. Thanks for trying my recipe 🙂
Janet says
This looks delicious. I would like to make mini loaves for gifts. Any suggestions on bake times?
Jessica DeMay says
Hi Janet! That sounds wonderful! I don't know how small you're making them, but I'd say start around 20 minutes and cook until the center is set. I hope that helps and I hope you and your recipients enjoy them!
Melissa says
I made the bread and it was perfect using only 1 pan. When I divided it between 2 it looked so sparse that it didn't seem right, so i put it all into one. I'm wondering if folks who had it overflow inadvertently switched the baking powder w/ the baking soda amounts? That's the only thing I can think that would change the rise. Mine turned out fine & next time I'll double the recipe to make 2 loaves. Hope this helps!
Jessica DeMay says
Thank you so much for the great feedback Melissa! I have made it multiple times in one pan, but updated the recipe when people where saying it was overflowing. I'm glad to hear it worked for you! Thank you for making it and I'm glad you enjoyed it!!
Kaitlyn says
Made this as the recipe calls for in 2 pans and it was perfect! Don't change the recipe, it's amazing!
Jessica DeMay says
Thanks, Kaitlyn! I'm so glad you liked the bread. Thanks for the great feedback!
Miri says
My attempt at this overflowed too, I wish I had read the comments before baking, I would have split the batter between two 9X5 loaf pans instead of putting into one this is clearly too much batter for one loaf I don't think we all did this wrong.
Jessica DeMay says
Hi Miri- I'm sorry about the batter overflowing. I have made it many times in one loaf, but will update the recipe for everyone. Thanks for the feedback.
Barb says
This better be really good because it really stinks right now as its burning on the bottom of my oven...Mine overflowed before the first 25 min. Then I put it on a cookie sheet and it overflowed more as I added the chips. I wondered when it called for 1.5 t of baking powder and was almost to the top of my pan before baking. I used a pyrex 9x5 bread pan.
Jessica DeMay says
Hi Barb- I hope it tasted good still! Sorry you had an issue with it overflowing! I have made it many times without that issue so I do know the measurements are correct. I hope you could still enjoy it.
Joy Chapman says
So, 2 members of my family are lactose intolerant and buttermilk would push us over, what about any of the milk substitutes? Do you think they may work?
Jessica DeMay says
Hi Joy- I definitely think a dairy free alternative would work. Maybe almond, cashew, or coconut milk. I hope you try it and love it!
Melissa Stark says
Hi!
ok, I need some assistance. I made this today, and it overflowed in the oven. My pan was 9 5/8 pan, so it was even bigger than what you call for, so I'm not sure what I did wrong. I followed the instructions and had to cook it an additional 15 minutes to get it done. After it was cooled, I tried to get it out and it stuck to the bottom of the pan. I did grease it all over. Can you let me know what you do so this doesn't happen? I managed to save the top part and luckily we're chocolate lovers, so we don't care what it looks like, lol. I will try it again, to see if I can get it right, just looking for guidance. Thanks! it is yummy!
Jessica DeMay says
Hi Melissa!! I am so sorry that happened! I'm not totally sure why it overflowed and I feel really bad! I know it works divided between two loaves. I like to use vintage pyrex loaf pans and you can line with them with parchment to help with the sticking. Thank you for letting me know about those issues and I'm glad some of it still tasted ok. I hope you try it again!
melissa stark says
Ok, the next time I make it. It will go into 2 pans. Double the chocolate, which is never a bad idea. Thanks!! 🙂
Lorena says
Looks delicious! The only ingredient I don't have is the chocolate pudding. Can I substitute it or leave it out?
Jessica DeMay says
Thanks Lorena! You can try substituting extra cocoa powder, but it won't be the same. I wouldn't leave it out because then the batter would be too wet.
Readergirl says
What if you where to use regular milk?
Jessica DeMay says
Yes- that would work great!