If you love brownies and chocolate cake but can’t decide between the two, this fudgy chocolate brownie loaf is exactly what you need. It’s the perfect middle ground — dense like a brownie, soft like a cake, and topped with a glossy, crackly chocolate layer that melts in your mouth.
This loaf bakes up thick, dark, and ultra-chocolatey with that irresistible shiny top you see in bakery brownies. Every slice is rich, moist, and packed with deep cocoa flavor. No dry crumbs. No complicated steps. Just pure chocolate comfort.
It’s the kind of dessert you make once… then suddenly everyone asks for it again and again.
Perfect for snacks, dessert, coffee time, or late-night chocolate cravings.
And the best part? It comes together with simple pantry ingredients in one bowl.
Why You’ll Love This Brownie Loaf
This recipe is:
Super fudgy and moist
Easy one-bowl batter
Deep chocolate flavor
Crackly shiny top
No mixer required
Perfect for slicing
Freezer-friendly
Great for beginners
It tastes like a bakery brownie but homemade and fresher.
Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- ½ cup melted butter or oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chunks
Optional topping:
- Melted chocolate or ganache for glaze
Simple ingredients. Big chocolate flavor.
Step-by-Step Instructions
Step 1 – Prep the Pan
Preheat oven to 175°C (350°F).
Line a loaf pan with parchment or lightly grease.
This prevents sticking and gives clean slices.
Step 2 – Mix Dry Ingredients
In a large bowl, combine:
Flour
Cocoa powder
Salt
Baking powder
Whisk well to remove lumps.
Cocoa clumps can ruin texture, so mix thoroughly.
Step 3 – Add Wet Ingredients
Add:
Eggs
Melted butter or oil
Milk
Vanilla
Sugars
Mix gently until smooth.
Don’t overmix. Just combine.
Overmixing makes brownies tough instead of fudgy.
Step 4 – Add Chocolate Chips
Fold in chocolate chips or chunks.
This gives gooey pockets of melted chocolate in every bite.
Totally worth it.
Step 5 – Bake
Pour batter into the prepared pan.
Smooth the top.
Bake for 40–50 minutes until:
Edges set
Center slightly soft
Toothpick has moist crumbs (not wet batter)
Do NOT overbake.
Fudgy = slightly underbaked center.
Step 6 – Add the Glossy Chocolate Topping (Optional but Amazing)
While still warm, spread melted chocolate or ganache on top.
The heat creates that shiny crackly finish.
Let cool to set.
It makes the loaf look bakery-professional.
Step 7 – Cool and Slice
Let cool at least 30 minutes.
Slice with a sharp knife.
You’ll see:
Dense interior
Moist crumb
Chocolatey layers
Absolute perfection.
Pro Tips for Perfect Texture
Use real butter for richer taste
Don’t overbake
Let cool before slicing
Add espresso powder for deeper chocolate flavor
Use dark chocolate chips for intensity
Small tricks = big flavor boost.
Tasty Variations
You can easily customize this loaf:
Add walnuts or pecans
Swirl peanut butter
Add caramel drizzle
Mix white chocolate chips
Top with powdered sugar
Serve with vanilla ice cream
It’s versatile and fun to experiment with.
How to Store
Room temperature: 3 days airtight
Fridge: 5–6 days
Freezer: up to 2 months sliced
Warm slices in microwave for 10 seconds for fresh-baked taste.
Serving Ideas
This brownie loaf tastes amazing:
With coffee
With cold milk
With ice cream
With whipped cream
As a lunchbox treat
As a party dessert
Or honestly… straight from the pan.
No judgment.
Final Thoughts
This fudgy chocolate brownie loaf is rich, simple, and seriously addictive. It’s the kind of dessert that disappears fast because everyone grabs “just one more slice.”