Brownie Bread

This Fudgy Brownie Bread is the perfect cross between your favourite brownies and an easy quick bread – rich, chocolatey, and absolutely divine! Made in one bowl and ready in just over an hour, it’s the ultimate treat for chocolate lovers.

You know those days when you’re craving something chocolatey but can’t be bothered with complicated baking? This brownie bread is your answer! I spent ages perfecting this recipe because I wanted something that had all the fudgy goodness of brownies but could be sliced like a proper loaf cake.

The magic happens when you get that perfect balance – moist and tender like cake, but with that intense chocolate flavour we all love in brownies. Plus, it’s made in one bowl (yes, really!), which means minimal washing up. My kind of baking!

I love adding walnuts because they give that classic brownie vibe, but feel free to swap them for chocolate chips if you’re team double-chocolate. Either way, your kitchen will smell absolutely incredible while this bakes.

Why This Will Be Your New Favourite

One bowl wonder – Seriously, everything gets mixed in one bowl. No fuss, no mess, just pure chocolate happiness.

Perfect texture – Not quite brownie, not quite cake, but exactly what you want when you’re craving something chocolatey and comforting.

Quick and easy – From start to finish, you’re looking at just over an hour, and most of that is hands-off baking time.

Keeps beautifully – This actually gets better after a day or two as all those flavours meld together. Perfect for meal prep!

Freezer-friendly – Make ahead and freeze for up to 3 months. Future you will be so grateful.

Customizable – Nuts, chocolate chips, or plain – make it exactly how you like it.

What You’ll Need

The beauty of this recipe is how simple the ingredient list is – mostly pantry staples you probably already have!

Vegetable Oil – I prefer this over butter because it keeps the bread softer and more moist. Trust me on this one!

Sugar – Just regular white sugar creates the perfect sweetness and helps with that lovely tender texture.

Eggs – Two large eggs give structure and richness without making it too heavy.

Vanilla Extract – Because everything chocolate needs a good hit of vanilla!

Espresso Powder – Now before you panic, you won’t taste coffee at all! It just makes the chocolate flavour deeper and more intense. You can skip it if you don’t have any, but it really makes a difference.

Buttermilk – This is the secret to that incredibly moist, tender crumb. The tanginess also balances out the sweetness beautifully.

Unsweetened Cocoa Powder – Make sure it’s unsweetened! Look for 100% cocoa on the label. I love using good quality cocoa like Ghirardelli.

All-Purpose Flour – Or use a good gluten-free baking mix if needed.

Baking Soda and Salt – For that perfect rise and to enhance all the flavours.

Walnuts – Optional but highly recommended! They add that classic brownie texture and flavour.

How To Make It

This is honestly so simple, you’ll be amazed at how professional it looks!

Get your oven ready – Preheat to 165°C (325°F) and prep your 23x13cm (9×5 inch) loaf pan. I like to line it with baking paper for easy removal.

Mix the wet ingredients – In a large bowl, whisk together oil, sugar, eggs, vanilla, and espresso powder until well combined. Add the buttermilk and give it another whisk.

Add the dry bits – Whisk in the cocoa powder, salt, and baking soda until smooth. Then gently fold in the flour with a spoon or spatula – don’t overmix!

Fold in the walnuts – Save a couple of tablespoons for the top and roughly chop those ones finely. Fold the rest into your batter.

Bake to perfection – Pour into your prepared pan, sprinkle with those reserved nuts, and bake for 45-50 minutes. It’s done when a toothpick comes out without wet batter (fudgy crumbs are fine!).

Cool and slice – Let it cool for at least 10 minutes before removing from the pan. Use a sharp serrated knife to get clean slices.

My Top Tips

Don’t overbake! – This is the number one mistake. Start checking at 45 minutes. You want it set but still fudgy, not dry and crumbly.

Use the parchment paper trick – Line your pan with paper hanging over the edges so you can lift the whole loaf out easily. Makes slicing so much neater!

Let the flavours develop – This actually tastes even better the next day as everything settles and the flavours deepen.

Sharp knife is key – Use a serrated bread knife and a gentle sawing motion to avoid crushing your beautiful loaf.

Store properly – Keep covered at room temperature for up to a week, or freeze wrapped well for longer storage.

Mix-ins are flexible – No nuts? Use chocolate chips. Want to get fancy? Try chopped dark chocolate or even dried cherries.

Common Questions

Can I use melted butter instead of oil? You can, but oil keeps it more moist and tender. If you do use butter, make sure it’s cooled before adding to prevent scrambling the eggs.

What if I don’t have buttermilk? You can substitute with sour cream thinned with a little milk, or make your own by adding a tablespoon of lemon juice to regular milk and letting it sit for 5 minutes.

Can I make this gluten-free? Absolutely! Just swap the flour for a good quality 1:1 gluten-free baking mix. No other changes needed.

How do I know when it’s done? The top should look set and not jiggly, and a toothpick inserted near the center should come out without wet batter. Some fudgy crumbs are perfect!

Can I make mini loaves? Yes! Reduce the baking time significantly – start checking at 18-25 minutes depending on your pan size.

Storage and Serving

At room temperature – Keeps beautifully for up to a week in an airtight container or wrapped in foil.

Serving suggestions – Gorgeous on its own, but also lovely warmed with a scoop of vanilla ice cream or a dollop of whipped cream.

Freezing – Wrap completely cooled loaf in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature.

Slicing tip – Don’t slice until you’re ready to serve, as it will start to dry out once cut.

More Chocolate Treats

If you’re a chocolate lover like me, you’ll definitely want to try some of my other irresistible chocolate recipes!

Brownie Bread

The perfect cross between brownies and quick bread – rich, chocolatey, and made in one bowl for the ultimate easy treat!

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 serves
Calories: 315kcal

Ingredients

Wet Ingredients:

½ cup mild vegetable oil
¾ cup sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon espresso powder (instant espresso, optional)
¾ cup buttermilk

Dry Ingredients:

½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking soda
1 cup all-purpose flour
1 cup chopped walnuts (reserve 2 tablespoons for topping)

Instructions

Preheat and prep – Set oven to 165°C (325°F). Spray a standard 23x13cm (9×5 inch) loaf pan and line with baking paper, leaving ends hanging over for easy removal.
Mix wet ingredients – In a large bowl, whisk together oil, sugar, eggs, vanilla, and espresso powder (if using) until well combined. Add buttermilk and whisk again.
Add dry ingredients – Whisk in cocoa powder, salt, and baking soda until smooth. Switch to a spoon or spatula and gently fold in flour until just combined – don’t overmix!
Fold in nuts – Reserve 2 tablespoons of walnuts and chop them finely for topping. Fold remaining nuts into batter until just incorporated.
Bake – Pour batter into prepared pan (it will be quite thin). Sprinkle with reserved chopped nuts. Bake 45-50 minutes, until a toothpick inserted in center comes out without wet batter (fudgy crumbs are fine).
Cool – Let cool in pan for 10 minutes, then use parchment paper to lift out onto a cooling rack.
Slice and serve – Use a sharp serrated knife with a gentle sawing motion. Can be served warm or at room temperature.

Notes

RECIPE NOTES & TIPS

Don’t overbake: Start checking at 45 minutes. The bread should be set but still fudgy, not dry.
Oil vs butter: Oil keeps the bread more moist and tender than butter.
Espresso powder: Enhances chocolate flavour without adding coffee taste. Can be omitted if desired.
Buttermilk substitutes: Can use sour cream thinned with milk, or make buttermilk by adding 1 tbsp lemon juice to regular milk.
Gluten-free: Substitute flour with 1:1 gluten-free baking mix.
Mix-ins: No nuts? Use chocolate chips instead, or leave plain.
Storage: Store covered at room temperature for up to 1 week.
Freezing: Wrap cooled bread in plastic then foil, freeze up to 3 months.
Mini loaves: Reduce baking time to 18-30 minutes depending on pan size.