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
Wet Ingredients – In a large bowl, whisk together vegetable oil, sugar, eggs, vanilla, and espresso powder until smooth.
Add Buttermilk – Whisk in buttermilk until combined.
Dry Ingredients – Whisk in cocoa powder, salt, and baking soda until no lumps remain.
Add Flour – Gently fold in flour until just combined (do not overmix).
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?