Brownie Bread

This Brownie Bread is everything you love about a fudgy brownie baked into a tall, sliceable loaf! Melted dark chocolate chips, dark cocoa powder, and coconut sugar create a deeply chocolatey batter that pours into a standard loaf pan and bakes into something that tastes unmistakably like a brownie but slices cleanly like a quick bread. The whole recipe comes together in one bowl, uses gluten free flour natively, and is easily dairy free with a simple milk swap!

This gluten free quick bread is great for an easy dessert! It tastes like brownies but in bread form. The loaf pan and longer bake time do all the work!

What is Brownie Bread?

Brownie Bread is a fudgy chocolate quick bread baked in a loaf pan that tastes like a brownie in every slice. The batter uses the same components as a brownie: melted chocolate, cocoa powder, eggs, butter, and sugar. The loaf pan format and a 50-plus minute bake time create a taller, more structured result that holds together when sliced without losing any of the dense, fudgy texture that makes a brownie so satisfying.

Ingredients

• 1 cup dark chocolate chips, melted
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 cup coconut sugar or granulated sugar
• 1 cup gluten free flour (see notes)
• ½ cup dark cocoa powder
• 1 tsp baking soda
• ⅔ cup milk of choice
• 1 tsp vanilla extract
• 1 tsp sea salt
• 1 cup mini chocolate chips, optional

What Each Ingredient Does

Melted dark chocolate chips and butter

Melted dark chocolate chips combined with melted butter create the glossy, dense chocolate base that gives the loaf its fudgy crumb. The chocolate must melt completely into the butter before mixing. Microwave in 10 second intervals if lumps remain.

Coconut sugar

Coconut sugar sweetens the batter with a subtle caramel undertone that pairs well with dark cocoa and dark chocolate. Granulated sugar substitutes directly at 1:1 for a more neutral sweetness.

Dark cocoa powder

Half a cup of dark cocoa deepens the chocolate flavor beyond what the chips alone provide. Dark cocoa produces a richer, more intensely chocolatey result. Regular cocoa works as a substitute with a lighter, milder flavor.

Milk and baking soda

Two-thirds cup of milk provides the moisture this batter needs to bake into a structurally sound loaf rather than a dense brick. Any milk works: dairy, oat, almond, or coconut milk all produce an excellent result, making this easily dairy free. The baking soda provides gentle lift without making the loaf cakey.

Gluten free flour and mini chocolate chips

One cup of a 1:1 gluten free baking blend holds the loaf together through the longer bake time. All-purpose flour substitutes directly. The optional cup of mini chocolate chips folds into the batter to create melted chocolate pockets throughout every slice. Mini chips distribute more evenly and melt more fully during the longer bake than standard chips.

How to make Brownie Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

In a microwave safe bowl, combine the melted chocolate chips and melted butter. Stir together. If needed, microwave for 10 seconds to allow it to fully melt. Set aside to cool.

In a large mixing bowl, add the eggs and sugar. Stir vigorously for 2 minutes, until light and frothy.

Then, pour in the melted chocolate mixture.

Stir to combine.

Then, add in the gluten free flour, cocoa powder, baking soda, milk, vanilla, and sea salt. Stir together.

If desired, add in the mini chocolate chips.

Pour into the lined loaf pan. Bake for 50 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing into.

Why brownie bread works in a loaf pan

A standard brownie baked in a square pan is about one inch tall. The same batter in a loaf pan reaches three to four inches, requiring a longer bake time for the heat to reach the center. That depth is what makes this a different eating experience: each slice has a higher ratio of fudgy interior to crinkled crust, so it tastes denser and more intensely chocolatey in every bite.

The milk in the batter helps the taller loaf bake evenly without drying at the edges before the center finishes.

Tips for the best result

Do not overbake

Begin checking at 50 minutes. The toothpick should come out with a few moist crumbs, not completely clean. The center continues to set as the loaf cools.

Use dark cocoa for maximum intensity

Dark cocoa produces a richer, more intensely chocolatey loaf. Regular cocoa works and produces a lighter, milder result.

Cool completely before slicing

The chocolate and sugar need to set fully as the loaf cools. Slicing too early produces gummy, crumbling cuts. An hour at room temperature is the minimum. Refrigerating for 20 to 30 minutes after that produces the cleanest slices.

Fold mini chips into the batter, press standard chips on top

Mini chips distribute evenly and melt well during the long bake. Standard chips hold their shape better when pressed onto the surface before baking.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Granulated sugar (1:1)	More neutral sweetness, slightly crispier top
Dairy milk	Oat, almond, or coconut milk	Same amount, makes recipe dairy free
Unsalted butter	Refined coconut oil or vegan butter	Makes recipe dairy free
Dark cocoa powder	Regular cocoa powder	Lighter, milder chocolate flavor
Mini chocolate chips	Standard chocolate chips	Better on top of loaf than folded in

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Banana Bread Brownies
• Brownie Banana Bread
• Walnut Banana Bars
• Banana Bread Brookies
• Small Batch Brownies

If you make this Brownie Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.