Brownie Bread (grain free & dairy free)
Are you ready to experience the ultimate indulgence? This grain-free brownie bread is the perfect marriage of rich, fudgy brownies and moist, delicious bread.
Perfect for dessert, a special brunch treat, or just a sweet snack, this recipe will quickly become a favorite in your kitchen. Let’s dive into how to create this mouthwatering delight.
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The Triple Chocolate Delight
This brownie bread is a chocolate lover’s dream, featuring three types of chocolate for an intensely rich and satisfying treat:
1. Cocoa Powder: Delivers deep, rich chocolate flavor throughout the bread.
2. Melted Chocolate Chips: Ensures a fudgy texture and intense chocolate taste.
3. Chocolate Chip topping spread on top before bakint for delightful chocolate bursts in every bite.
Tips for Perfect Brownie Bread
• Melting Chocolate: Melt the chocolate chips slowly in a double boiler or in short bursts in the microwave to avoid burning.
let loaf cool in the oven: if you want a crust-y top (reminds me of the edge piece of a brownie!)
Extra Moisture: If you find your batter too thick, you can add a bit more coconut milk or yogurt to reach the desired consistency.
Serving Suggestions: Serve warm with a scoop of ice cream for an extra indulgent treat, or enjoy a slice with a cup of coffee for a perfect afternoon snack.
Ingredient Highlights
• Almond & tapioca Flour: Provides a nutritious, grain-free base with a lovely nutty flavor.
• Cocoa Powder: Delivers rich, deep chocolate flavor.
•Coconut Milk or Yogurt: Adds creaminess and moisture.
• Chocolate Chips: The key to a fudgy, decadent texture.
Brownie bread
Ingredients
- 1 1/2 C almond flour
- 1/4 C cocoa powder
- 1/3 C tapioca starch
- 1/4 C coconut flour
- 1/4 C refined melted coconut oil
- 1.5 tsp baking power
- 1/3 C Plus 1 tbsp full fat coconut milk or yogurt
- 3 eggs
- 2/3 C granulated sugar
- 1 1/4 C chocolate chips, (divided)
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
Mix the Dry Ingredients:
- In a large bowl, combine the almond flour, cocoa powder, tapioca starch, coconut flour, and baking powder. Mix well to ensure there are no lumps.
Combine the Wet Ingredients:
- In a separate bowl, whisk together the eggs, and granulated sugar until smooth and well combined—- whisk these until fluffy if you want a crackly top. Then add the coconut milk.
Mix Together:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Add Chocolate:
- Melt 3/4C of chocolate chips with the coconut oil and stir the mixture into the batter.
Pour:
- Pour the batter into the prepared loaf pan and spread it out evenly. Sprinkle remaining 1/2C of chocolate chips on top covering the entire top layer.
Bake:
- Bake in the preheated oven for 45 -55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The outside will be crinkled and crust like and like a brownie topping.
Cool and Serve:
- Allow the brownie bread to cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
