If you’re ready to blur the lines between cake, brownie, and loaf, this Fudgy Brownie Bread is about to become your new chocolate obsession. Each slice is intensely chocolaty and gloriously moist, with that craveable crackly top and a truffle-like interior. Whether you call it a snack, a dessert, or the ultimate brunch treat, one bite of this Fudgy Brownie Bread will have you hooked, reaching for another slice to savor that irresistible combination of dense brownie richness and bread-like shape.

Fudgy Brownie Bread Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with pantry staples, each one playing a specific role in creating the rich flavor and signature texture of Fudgy Brownie Bread. Don’t skip or swap — every ingredient adds something special to the final result.

Semi-sweet chocolate chips (1 cup): The secret to deep chocolate flavor and luscious, melt-in-your-mouth texture.
Unsalted butter (½ cup): Creates richness and that unmistakable fudgy mouthfeel; always use unsalted so you can control the saltiness.
Granulated sugar (¾ cup): Sweetens and also helps build the crackly crust real brownies are famous for.
Brown sugar, packed (¼ cup): Adds moisture and hints of caramel, which balances the chocolate and amps up the chewiness.
Large eggs (2): Bind everything together for structural integrity and lift in the bread.
Vanilla extract (1 teaspoon): Rounds out the chocolate with a touch of warmth and aroma.
All-purpose flour (¾ cup): Just enough to give structure but keep things dense and fudgy, not cakey.
Unsweetened cocoa powder (¼ cup): Enhances the chocolate flavor and deepens the loaf’s color.
Baking powder (½ teaspoon): Gives the bread a subtle lift so it isn’t overly dense.
Salt (¼ teaspoon): Brings out all the nuanced flavors in the chocolate.
Mini chocolate chips (½ cup, optional): For extra chocolate pops—use inside or sprinkled on top for a bakery-worthy finish.

How to Make Fudgy Brownie Bread

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or give it a hearty greasing so your Fudgy Brownie Bread lifts out beautifully after baking. A parchment sling works wonders here for easy removal and picture-perfect slices.

Step 2: Melt Chocolate and Butter

In a microwave-safe bowl, combine your semi-sweet chocolate chips with the butter and melt them together in 20-second bursts. Stir after each interval until the mixture is completely smooth and glossy. Let it cool slightly so it’s not hot when adding eggs (we don’t want scrambled eggs in our bread).

Step 3: Whisk in Sugars, Eggs, and Vanilla

Add the granulated sugar and brown sugar right into your melted chocolate-butter mixture. Whisk until well combined, then beat in the eggs and vanilla extract. This is where the batter transforms into something shiny, thick, and impossibly tempting. The sugars help create that signature brownie top, so whisk thoroughly!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. Mixing these dry ingredients first ensures every bite of your Fudgy Brownie Bread has even chocolate flavor and just the right amount of lift.

Step 5: Merge Wet and Dry, Add Chocolate Chips

Fold the dry mixture into the wet mixture gently—stop as soon as you can’t see streaks of flour. If you’re using mini chocolate chips, fold them in now for pockets of gooey chocolate with every bite. Avoid overmixing to keep that fudgy, dense crumb.

Step 6: Bake to Perfection

Scoop the thick, luxurious batter into your prepared pan and spread it out evenly. Sprinkle extra mini chocolate chips on top if you’re feeling fancy (I always do!). Bake for 45–55 minutes, until a toothpick poked into the center comes out with a few moist crumbs clinging to it. Be careful not to overbake—better to err on the side of gooeyness!

Step 7: Cool and Slice

Let your Fudgy Brownie Bread cool in the pan for about 10 minutes, then carefully lift it out and move to a wire rack to cool fully. This helps the fudgy center set up perfectly, so the slices hold together but still melt in your mouth. Slice thick or thin, depending on how much chocolate therapy you need.

How to Serve Fudgy Brownie Bread

Garnishes

Turn every slice into a masterpiece with a light dusting of powdered sugar, a sprinkle of flaky sea salt, or a dollop of whipped cream. For that over-the-top bakery look, add extra chocolate chips or even a drizzle of melted chocolate across the top.

Side Dishes

Pair your Fudgy Brownie Bread with a scoop of vanilla ice cream for an unforgettable dessert, or serve alongside fresh berries for a fruity note that balances the richness. A shot of espresso or a hot cup of coffee is the perfect partner for those deep chocolate flavors.

Creative Ways to Present

For special occasions, cut the bread into thick fingers and dunk them into chocolate sauce fondue-style. Or, layer pieces into parfait glasses with whipped cream and raspberries for a show-stopping trifle. You can even use slices as a base for an epic bread pudding if you have leftovers (unlikely, but a chocolate lover can dream).

Make Ahead and Storage

Storing Leftovers

Keep any extra Fudgy Brownie Bread in an airtight container at room temperature for up to three days—though it’s so tempting, it rarely lasts that long. The bread stays moist and fudgy, especially if you avoid slicing all at once (the crust helps preserve the crumb inside).

Freezing

Slices freeze beautifully! Let them cool completely, then wrap individually in plastic wrap and store in a freezer bag. When that chocolate craving strikes, just thaw a slice or two and enjoy as if it was freshly baked.

Reheating

Warm slices in the microwave for 10–15 seconds for ultimate gooey meltiness, or pop them in a low oven if reheating several at once. A warm slice brings back that fresh-baked aroma and revives every bit of fudgy magic.

FAQs

Can I make Fudgy Brownie Bread gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free 1:1 baking blend. The result will still be dense and chocolaty, just double-check your chocolate chips to make sure they’re gluten-free as well.

What’s the best way to know when it’s done baking?

Stick a toothpick into the center; you want to see a few moist crumbs (not raw batter, and not completely clean). If you like it extra gooey, err on the side of underbaking ever so slightly—residual heat will set it as it cools.

Can I double the recipe?

Absolutely! Double all ingredients and bake in two loaf pans, or try using a 9×13-inch pan for Brownie Bread squares. Baking times may vary, so keep an eye on the center for doneness.

Is it possible to add nuts or other mix-ins?

Go wild! Fold in toasted walnuts, pecans, or even peanut butter chips for a personalized touch. About half a cup of nuts or mix-ins works well without overwhelming the fudgy texture.

How do I get neat, bakery-style slices?

Let your Fudgy Brownie Bread cool completely before slicing and use a sharp, serrated knife cleaned between each cut. A gentle sawing motion helps keep those gorgeous crumbs intact. For extra precision, chill the loaf before slicing so edges are ultra-clean.

Final Thoughts

I can’t wait for you to try this Fudgy Brownie Bread and join the ranks of true chocolate devotees. Every bite is pure bliss: bold, rich, and unapologetically fudgy. Don’t be surprised if it becomes a new family tradition or the one chocolate recipe everyone asks you to bring again and again!

Fudgy Brownie Bread Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich, chocolatey goodness of this Fudgy Brownie Bread. It’s a decadent treat that combines the best of brownies and bread in one delightful loaf.

Ingredients

Scale

For the Brownie Bread:

1 cup semi-sweet chocolate chips
1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mini chocolate chips (optional, for topping or folding in)

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
Melt Chocolate and Butter: In a microwave-safe bowl, melt the semi-sweet chocolate chips and butter in 20-second intervals, stirring between each, until smooth. Let cool slightly.
Mix Wet Ingredients: Whisk in the granulated sugar, brown sugar, eggs, and vanilla extract until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Add Optional Chocolate Chips: Fold in mini chocolate chips if using.
Bake: Pour the thick batter into the prepared loaf pan and spread evenly. Sprinkle additional chocolate chips on top if desired. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Slice: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.