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+ servings

Brownie bread

This grain-free brownie bread is an indulgent treat that combines the best of brownies and bread in one delicious loaf. Rich, chocolatey, and oh-so-satisfying, it’s a versatile recipe that can be enjoyed at any time of the day. Happy baking!
Servings 10

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.
Author: Ali Jenkins
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