Easy Chocolate Brownie Bread | Gooey Bread Loaf Dessert

If you’ve ever found yourself torn between baking a loaf cake or whipping up a tray of brownies, I’ve got some sweet news: you don’t have to choose. Say hello to Chocolate Brownie Bread—a gloriously fudgy, ultra-chocolatey loaf that’s basically the love child of a rich brownie and a soft cake. Imagine slicing into a warm loaf, drizzling it with hot fudge, and enjoying it for dessert (or breakfast, because YOLO). That’s exactly what this Brownie Bread Recipe delivers.

This isn’t just another dessert—it’s comfort baked into a loaf pan. The edges have that classic brownie chew, the inside stays soft and fudgy, and every bite is like eating giant brownies in slice form. It’s one of those chocolate quick bread recipes that you’ll bake once and then wonder how you ever lived without.

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The Story Behind This Recipe

I first made this when I couldn’t decide between baking brownies or a loaf cake. So, naturally, I went with both (because why settle?). The result? A brownie loaf cake that’s rich, gooey, and honestly way too easy to “taste-test” straight out of the pan. One slice turned into two… and let’s just say the loaf didn’t make it past day two.

This bread quickly became my go-to whenever I need a dessert quick, something I can whip up with pantry staples, but still feels indulgent and bakery-worthy.

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What Makes This Recipe So Irresistible

• Chocolate overload. Cocoa powder + hot fudge sauce = dreamy, deep chocolate flavor.
• Texture magic. Soft, moist, and fudgy inside with just the right chew on the edges.
• Versatility. Serve it plain, top it with ice cream, or slather it in even more fudge.
• Beginner-friendly. If you can whisk and fold, you can make this.
• Perfect for sharing… or not. Great as food for a crowd but also very appropriate for solo snacking therapy.

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Ingredients You’ll Need

Here’s what goes into the loaf (and why):

• All-purpose flour – The sturdy base that gives our bread structure.
• Unsweetened cocoa powder – The key to that rich brownie flavor.
• Baking powder – Just a touch, for a little lift.
• Salt – Always balances and sharpens the chocolate.
• Eggs – Add richness and keep the bread moist.
• Melted unsalted butter – Buttery goodness in every bite.
• Granulated sugar – Sweetens and helps with that crackly top.
• Vanilla extract – A little flavor depth.
• Hot fudge sauce – The MVP ingredient. It keeps everything fudgy and decadent.

Optional mix-ins: chocolate chips (for extra goo), walnuts or pecans (for crunch), or even marshmallows if you’re in the mood for a s’mores twist.

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How to Make This Brownie Bread

1. Preheat & prep. Heat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. Mix dry. Whisk together flour, cocoa, baking powder, and salt.
3. Mix wet. Whisk eggs, melted butter, sugar, and vanilla until smooth. Stir in fudge sauce.
4. Combine. Fold dry ingredients into wet—don’t overmix (unless you like bricks instead of brownies).
5. Bake. Spread the batter in your pan. Bake 40–45 minutes until a toothpick comes out mostly clean.
6. Cool & drizzle. Let it cool, then add extra fudge sauce on top (because can you ever have too much?).
7. Slice & serve. Thick slices are mandatory.

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Pro Tips for the Best Loaf

• Don’t overmix. This is the #1 rule for loaf success. Mix until just combined.
• Check early. Start testing with a toothpick at the 40-minute mark. You want fudgy crumbs, not raw batter.
• Cool before slicing. I know, the smell will test your patience, but slicing too early makes it crumble.
• Want it extra fudgy? Add chocolate chips or swirl in more hot fudge before baking.

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Fun Variations to Try

• Chocolate chip overload. Fold in semi-sweet or white chocolate chips.
• Nutty twist. Walnuts, pecans, or hazelnuts add crunch.
• S’mores vibe. Sprinkle mini marshmallows on top before baking.
• Gluten-free swap. Use almond flour or a 1:1 GF baking blend.

You could bake ten different types of brownies, but trust me, this mash-up loaf will always be the one everyone asks for.

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Best Way to Serve

This bread is a showstopper on its own, but if you’re going all-in:

• Warm with a scoop of vanilla ice cream.
• Drizzle with caramel AND fudge (no such thing as too much sauce).
• Slice thin and serve at brunch—people will think you’re a genius.
• Or just eat a fat slice straight from the loaf pan. Zero judgment.

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Storage & Make-Ahead Tips

• Room temp: Store in an airtight container up to 3 days.
• Fridge: Lasts about a week (if you don’t eat it sooner).
• Freezer: Wrap in plastic, store up to 2 months. Thaw overnight before serving.
• Reheating: Microwave slices for 15–20 seconds or warm the whole loaf at 300°F for 10–15 minutes.

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Quick FAQs

Can I make this without fudge sauce?
Technically yes, but then you lose the fudgy magic. Swap with melted chocolate if needed.

Can I make mini loaves or muffins?
Absolutely! Just reduce bake time to about 20–25 minutes. Perfect for grab-and-go.

Can I add nuts or marshmallows?
Yes! Nuts add crunch, marshmallows give gooey pockets—both are a win.

Can I use oil instead of butter?
Sure. Vegetable or coconut oil works, but butter gives the richest flavor IMO.

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Final Bite

This cake brownies recipe homemade is everything a chocolate lover dreams of: fudgy, gooey, and ridiculously easy to whip up. Whether you call it bread chocolate, brownie loaf cake, or just “heaven in a pan,” it’s the kind of bake that disappears faster than you think.

So next time you’re craving giant brownies but want something sliceable and classy enough for brunch, this brownie bread recipe is your answer. Trust me—once you make it, it’ll become one of your go-to chocolate quick bread recipes for life. Print