Ingredients
½ cup (113 g) unsalted butter, melted and slightly cooled
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
½ cup (63 g) all-purpose flour, spooned and leveled
⅓ cup (30 g) unsweetened natural cocoa powder (not Dutch-processed—its slight acidity enhances fudginess)
¼ tsp baking powder
¼ tsp fine sea salt
½ cup (85 g) semi-sweet chocolate chips (or chopped dark chocolate for sophistication)
Optional flourish: Flaky sea salt for sprinkling before baking
Step-by-Step Instructions
Prep: Position oven rack in center. Preheat to 350°F (175°C). Generously grease a 9×5-inch loaf pan—don’t skip this—and line the long sides with parchment for easy removal.
Wet blend: In a medium bowl, whisk melted butter and sugar until glossy and cohesive (~1 min). Add eggs one at a time, whisking vigorously after each until fully emulsified. Stir in vanilla.
Dry sift: In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Sifting prevents clumps and ensures even distribution—critical for that velvety texture.
Combine: Add dry ingredients to wet all at once. Switch to a spatula and fold just until no streaks remain—12–15 strokes max. Overmixing = tough crumb.
Fold in chocolate: Gently fold in chocolate chips, reserving 1 tbsp to press into the top for visual appeal.
Bake: Scrape batter into pan, smooth surface, and tap firmly on counter twice to settle. Sprinkle with flaky salt (if using). Bake 42–48 minutes—not 50—until edges pull slightly from pan and center springs back when lightly pressed (a toothpick test can mislead; moist crumbs are fine, but wet batter means underbaked).
Cool: Rest in pan 12 minutes—no less—to set structure. Lift out using parchment, transfer to wire rack. Cool completely (1.5 hrs) before slicing with a serrated knife for clean cuts.
Tips for Perfect Gravy
(Note: This recipe is intentionally gravy-free—but for an elegant drizzle, warm 2 tbsp heavy cream, pour over ¼ cup chopped dark chocolate, wait 1 minute, then stir until smooth. Cool slightly and ribbon over sliced bread.)
Serving Suggestions
Warm a slice slightly and serve with:
A dollop of crème fraîche and fresh raspberries
Thinly sliced sharp cheddar (a Kentucky-inspired twist)
Toasted walnuts and a drizzle of honey
Or simply, as intended—with your hands and zero regrets.
Storage & Make-Ahead Tips
Keeps tightly wrapped at room temp 3 days, or refrigerated 1 week.
Freeze whole (wrapped in plastic + foil) up to 3 months. Thaw overnight, then refresh in 300°F oven for 8 minutes.
Batter can rest, covered, at room temp 1 hour before baking—ideal for timing with dinner.
Frequently Asked Questions
Can I use oil instead of butter?
Yes—½ cup neutral oil yields a more fudgy, less cake-like texture, but you’ll lose the nuanced toasty notes of browned butter. For depth, brown the butter first, then cool before using.
Why no espresso powder?
It enhances chocolate, but isn’t essential here—the simplicity is part of the charm. Add ½ tsp if you love mocha notes.
Can I make it gluten-free?
Yes: swap AP flour for ½ cup (60 g) GF all-purpose blend (like Bob’s Red Mill 1:1), and add ¼ tsp xanthan gum if not included.
Allergy Information
Contains: Dairy, eggs, wheat, soy (in chocolate chips—check label).
Dairy-free: Use refined coconut oil and dairy-free chocolate.
Egg-free: Not recommended—eggs provide critical structure and fudginess here.
Nut-free: Ensure chocolate is processed in nut-free facility.
Nutrition Facts
(Per slice, 1 of 10)
Calories: 210 | Fat: 11g (sat 7g) | Carbs: 27g | Fiber: 2g | Sugar: 18g | Protein: 3g | Sodium: 105mg
Final Thought
There’s a quiet magic in turning pantry staples into something that feels like a hug in edible form. This loaf doesn’t demand perfection—it welcomes imperfection, celebrates simplicity, and reminds us that sometimes, the deepest comfort comes in a humble slice, shared or savored alone, still warm from the oven.
