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!
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.
Tried this recipe?Let us know how it was!