Brownie Bread

Reviews More Reviews

Most Helpful Positive Review

Dec 30, 2003

I didn't bother with dissolving the cocoa and the yeast, just put everything in the pan according to manufacturer's directions (for my machine, liquid, flour, then yeast on top). My one complaint is that even though it rose nicely, it didn't expand to touch both ends of my rectangular pan. Be sure to scrape the sides and corners of the pan, especially if you have a rectangular pan.

—MIROS1

See full review »

Most Helpful Critical Review

Jan 19, 2010

We threw this bread out- it wa very bland. Maybe next time I will add some nuts and chips when the beeper goes off.

—bettney

See full review »

28 Ratings

Apr 30, 2007

One of my favourite recipes to bring to a potluck -- it's so unusual, and I always get raves. No one can believe it came out of a bread machine. I've made it several times, and it always comes out perfectly. Just be sure to cool the cocoa and boiling water before adding them to the machine, or the heat will kill the yeast. I will agree with other reviewers that you can't expect a brownie or a piece of cake when you eat this. It's less sweet, less dessert-like. It's especially great for when you want something special and different and interesting, but not sugary. In the words of one of my friends: "This doesn't know if it's bread or cake. I'm eating food with an identity disorder!" I love it for that, but apparently not everyone does. Definitely worth a try though!

—Jenn G.

See full review »

May 03, 2007

Deliciously different! I added a little more sugar to mine and it still wasn't very sweet. Tasted like a homemade loaf of bread with a hint of cocoa as an after-taste. My 8yo loved it! Next time I might try adding chocolate chips to the mix for more of a sweet chocolate taste. Thanks for the yummy post!

—opal~/~dragonfly (dana)

See full review »

Feb 08, 2010

Very good! Both my fiance and I loved it! I don't have a bread machine, so I just made it by hand, like I normally make my bread. More or less followed the given directions of mixing the cocoa and water and the yeast and water, but instead of just throwing everything together, I added 1c of the flour to the yeast water after it sat for a bit, then added the sugar, salt, and oil. After mixing that, I added the chocolate, mixed and added two whole eggs. Then I started adding the rest of the flour, about 1/2 c at a time, until I hit the 3c mark. It was still a little sticky at this point, so I added a few T more, until I could handle the dough. Kneaded the bread as much as I could, but not as much as usual. I put it in a loaf pan and let it rise in a warm oven until it had more or less doubled, then preheated the oven to 375 and baked it for about 25 minutes, although there is a small amount in the middle of the loaf that seems like it didn't cook completely through, and the top is rather dark, so maybe 350 for 30 minutes would have been better. Definitely would try this again!

—Physicser

See full review »

Apr 13, 2009

This is an excellent bread. I followed the directions, except used a tablespoon of water instead of the egg yolk. Turned out light, sweet and chocolatey.

—Boesie

See full review »

May 09, 2005

Hmmm... I'm not sure I get the point of this bread. It hardly tastes chocolately and it isn't sweet so why not just make plain bread. Or real brownies. Just not what I expected.

—chellebelle

See full review »

Oct 01, 2004

I used freshly ground hard white whole wheat flour. I needed to add an extra 1/3 cup for proper hydration. I mixed it in my bread maker but baked it in two bread pans in the oven. The bread rose high and beautifully light. It made two one-pound loaves. I used slightly less sugar (about 1/2 cup) and left out the one egg yolk. I froze the second loaf for later. The chocolate and sweetness are subtle. Don't expect it to taste like a brownie. My husband and I loved this special treat bread. Thanks for the recipe.

—CYNDIEGRAN

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Almond Brownie Bread Pudding

Ambrosial Bread

Golden Sultana Bread

Steak and Ale Type Bread

Savory Bubble Bread

Oatmeal Molasses Bread

Bagel Bread

Mac's Shoe-Fly Bread

Bimini Bread

Rocco's Olive Bread

ADVERTISE WITH US

Nutrition

Calories
210 kcal
11%

Carbohydrates
39 g
13%

Cholesterol
35 mg
12%

Fat
4.1 g
6%

Fiber
2.2 g
9%

Protein
5.9 g
12%

Sodium
202 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Brownie Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 210
** Calories from Fat: 37

% Daily Value *
** Total Fat 4.1g 6 %
** Saturated Fat 1g 5 %
** Cholesterol 35mg 12 %
** Sodium 202mg 8 %
** Potassium 113mg 3 %
** Total Carbohydrates 39g 13 %
** Dietary Fiber 2.2g 9 %
** Protein 5.9g 12 %
** Sugars 12g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 23 %
** Thiamin 31 %
** Niacin 32 %
** Vitamin B6 3 %
** Magnesium 10 %
** Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.