Brownie Bread

Moist, rich, and fudgy — the perfect cross between brownies and quick bread.

Prep Time: 15 mins | Cook Time: 45–50 mins | Cooling Time: 10 mins | Servings: 10–12 slices

📝 Ingredients

• ½ cup (120 ml) vegetable oil

• 1 cup (200 g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp espresso powder (optional, enhances chocolate flavor)

• ½ cup (120 ml) buttermilk

• ½ cup (50 g) unsweetened cocoa powder

• ½ tsp salt

• ½ tsp baking soda

• 1 cup (120 g) all-purpose flour (or gluten-free blend)

• 1 cup (120 g) chopped walnuts (optional, divided)

👩‍🍳 Instructions

1️⃣ Prep the Pan & Oven

• Preheat oven to 325°F (165°C).

• Grease and line a 9×5-inch (23×13 cm) loaf pan with baking paper for easy removal.

2️⃣ Make the Batter

1. Wet Ingredients – In a large bowl, whisk together vegetable oil, sugar, eggs, vanilla, and espresso powder until smooth.

2. Add Buttermilk – Whisk in buttermilk until combined.

3. Dry Ingredients – Whisk in cocoa powder, salt, and baking soda until no lumps remain.

4. Add Flour – Gently fold in flour until just combined (do not overmix).

5. Add Nuts – Fold in most of the walnuts, reserving 2–3 tbsp for topping.

3️⃣ Bake

• Pour batter into prepared loaf pan.

• Sprinkle reserved walnuts on top.

• Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.

4️⃣ Cool & Serve

• Cool in the pan for 10 minutes.

• Transfer to a wire rack to cool completely.

• Slice with a sharp serrated knife for clean edges.

💡 Tips & Variations

• Extra Moisture: Swap half the oil for melted butter for a richer flavor.

• Chocolate Boost: Stir in ½ cup chocolate chips before baking.

• Nut-Free Option: Skip the walnuts or replace with sunflower seeds.

If you’d like, I can also adapt this Brownie Bread into a muffin version with adjusted bake times and tips for keeping them extra fudgy. Would you like me to do that next?