So, this bread should really be renamed “Brownie Bread,” because that’s what it tastes like: a nice gooey, rich, chocolately brownie in bread form. Cakey. Fudgey. Chocolately. This bread is perfect warm out of the oven, with some fruit and yogurt in a bowl for breakfast, or right out of the pan as a late night snack. And… because it’s a bread, and not a pan of brownies, then it certainly must be healthy. A perfectly acceptable breakfast option. Right? Well, considering that chocolate chips kept literally jumping into my mouth as I was mixing this up and that there’s this odd gravitational force constantly pulling me to the kitchen, maybe the health factor is a bit debatable. But I’m not so sure. Regardless, just do yourself a favor and try this bread over the weekend. You probably have most of the ingredients anyway. You won’t regret it. Just trust me.
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup chocolate chips
- cooking spray
Preheat oven to 350 degrees. Grease a 9×5″ loaf pan with cooking spray.
In the bowl of a stand mixer, cream butter and sugar together until soft and fluffy. Add eggs one at a time, mixing well after each addition, then pour in buttermilk and mix on low until fully incorporated.
In a medium bowl, sift together flour, cocoa powder, baking soda, and baking powder. Add in half cup increments to wet ingredients and mix until combined. Do not overmix. Fold in chocolate chips.
Spoon into prepared pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Time: 70 minutes.
Yield: 12 servings.
What’s your favorite dessert for breakfast?