Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let stand for 5 minutes)
- 1/2 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
- Combine Wet and Dry Ingredients:
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Avoid overmixing to keep the bread tender.
- Fold in Chocolate Chips and Nuts:
- Gently fold in the chocolate chips and optional nuts into the batter until evenly distributed.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool:
- Let the brownie bread cool in the pan for about 10 minutes, then use the parchment paper overhang to lift it out and transfer it to a wire rack to cool completely.
- Serve:
- Slice and serve the brownie bread as is, or for an extra treat, warm it slightly and serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
