Brownie Loaf
This brownie loaf combines the rich, fudgy goodness of brownies with the convenience of a cake-like loaf, perfect for any chocolate lover.
Ingredients
Main Ingredients
- 3/4 cup Unsalted butter (melted)
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 3/4 cup All-purpose flour
- 1/2 cup Cocoa powder (unsweetened)
- 1/4 teaspoon Salt
- 1/2 cup Chocolate chunks
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease a loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, cream together the melted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift the flour, cocoa powder, and salt into a separate bowl. Gently fold this dry mixture into the wet ingredients using a spatula, being careful not to overmix.
- Finally, fold in the chocolate chunks.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Allow the loaf to cool completely in the pan. If you want cleaner slices, you can chill it in the refrigerator for a bit before cutting.
Notes
Store any leftover brownie loaf in an airtight container at room temperature for up to three days. For longer storage, keep it in the fridge for up to a week or freeze it for up to three months.