Brownie Bread
Jul 25, 2024 23:42:42 GMT -5
Post by PrisonerOfHope on Jul 25, 2024 23:42:42 GMT -5
Brownie Bread
Prep time
20minutes
Cooking time
1hour
Ingredients
2 cups semisweet chocolate chips, divided
1⁄2 cup unsalted butter
1 1⁄4 cups all-purpose flour
1⁄2 cup Dutch-process cocoa powder
1⁄2 teaspoon salt
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
3 large eggs, at room temperature
1⁄2 cup granulated sugar
1⁄2 cup light brown sugar, packed
1⁄2 cup buttermilk
1 tablespoon vanilla extract
1⁄4 cup hot water
2-3 teaspoons espresso powder, optional
Instructions
Preheat the oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang on the long sides.
In a microwave-safe bowl, warm 1 cup of chocolate chips with the butter in 30-second increments, stirring between each spin, until smooth. Set aside to cool.
In a large bowl, sift the flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
In a separate bowl, whisk the eggs with the sugars until well combined and light in color. Add the buttermilk, vanilla, and cooled melted butter and chocolate mixture. Whisk until blended.
If using, dissolve the espresso powder in the hot water. Add the hot water to the wet ingredients and stir to combine.
Add the flour to the wet ingredients and stir gently with a spatula until about halfway combined. Add 1/2 cup of chocolate chips and stir gently until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the pan from the oven and immediately sprinkle the remaining 1/2 cup of chocolate chips evenly over the surface. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool.
Use a sharp knife to cut the brownie bread into thick slices. Enjoy warm or at room temperature.
OPTIONAL: Let the loaf cool completely, then drown the whole thing in ganache. Let it set, and you’ll get a lovely, shiny coating.
link
Prep time
20minutes
Cooking time
1hour
Ingredients
2 cups semisweet chocolate chips, divided
1⁄2 cup unsalted butter
1 1⁄4 cups all-purpose flour
1⁄2 cup Dutch-process cocoa powder
1⁄2 teaspoon salt
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
3 large eggs, at room temperature
1⁄2 cup granulated sugar
1⁄2 cup light brown sugar, packed
1⁄2 cup buttermilk
1 tablespoon vanilla extract
1⁄4 cup hot water
2-3 teaspoons espresso powder, optional
Instructions
Preheat the oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang on the long sides.
In a microwave-safe bowl, warm 1 cup of chocolate chips with the butter in 30-second increments, stirring between each spin, until smooth. Set aside to cool.
In a large bowl, sift the flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
In a separate bowl, whisk the eggs with the sugars until well combined and light in color. Add the buttermilk, vanilla, and cooled melted butter and chocolate mixture. Whisk until blended.
If using, dissolve the espresso powder in the hot water. Add the hot water to the wet ingredients and stir to combine.
Add the flour to the wet ingredients and stir gently with a spatula until about halfway combined. Add 1/2 cup of chocolate chips and stir gently until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the pan from the oven and immediately sprinkle the remaining 1/2 cup of chocolate chips evenly over the surface. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool.
Use a sharp knife to cut the brownie bread into thick slices. Enjoy warm or at room temperature.
OPTIONAL: Let the loaf cool completely, then drown the whole thing in ganache. Let it set, and you’ll get a lovely, shiny coating.
link
