Description
Rich, fudgy, and melt-in-your-mouth moist, this easy one-bowl chocolate bread is packed with chocolate chips and perfect for breakfast, dessert, or anytime you crave a cozy slice of comfort.
Ingredients
- 175 g (1¼ cups) all-purpose flour
- 40 g (½ cup) unsweetened cocoa powder, sifted
- 1 tsp baking soda
- 1½ tsp baking powder
- ¼ tsp salt
- 90 g (½ cup) brown sugar
- 50 g (¼ cup) granulated sugar
- 115 g (½ cup) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 2 large eggs
- 180 ml (¾ cup) full-fat buttermilk
- 120 g (¾ cup) chocolate chips, divided
Instructions
- Prep the pan: Grease and line a 9×5-inch loaf pan with parchment paper. Preheat oven to 350°F (180°C) or 320°F (160°C fan-forced).
- Combine dry ingredients: In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, brown sugar, and granulated sugar.
- Mix wet ingredients: In a separate bowl, whisk melted butter, vanilla, and eggs until just combined.
- Combine wet and dry: Make a well in the dry ingredients and add the wet mixture plus the buttermilk. Gently fold until no streaks of flour remain — do not overmix.
- Add chocolate chips: Stir in ½ cup (75 g) of chocolate chips. Pour the batter into the prepared loaf pan and sprinkle the remaining ¼ cup (35 g) on top.
- Bake: Bake for 40–45 minutes, or until a knife inserted in the center comes out clean. If the top browns too quickly after 30 minutes, cover loosely with foil.
- Cool and serve: Let the loaf cool completely in the pan before slicing thick, indulgent pieces.
Notes
For best results, use real buttermilk for a tender crumb and rich flavor. This loaf is freezer-friendly: slice, wrap individually, and freeze for up to 2 months. Reheat in the microwave for 15–20 seconds for a fresh-from-the-oven feel.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American