Salted Chocolate Quick Bread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
There's something magical about how chocolate and salt play together, and this quick bread is proof. I've been making this for years because it's honestly one of the easiest desserts you can pull together, ready in under an hour from start to finish. The cocoa powder here isn't just delicious, it's packed with antioxidants that make you feel a little less guilty about indulging. What I love most is how accessible it is, using ingredients you probably already have at home, which means no special shopping trip required. The flaky sea salt on top creates this beautiful contrast that keeps people guessing what makes it so addictive.
Ella x
Ingredients
- 400 gall-purpose flour
- 120 gunsweetened cocoa powder
- 200 ggranulated sugar
- 3 nulleggs
- 180 gunsalted butter
- 20 gflaky sea salt
- 10 gbaking powder
- 150 mlunsalted milk
- 10 mlvanilla extract
- 300 gdark chocolate chips
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Grease a 23x13cm baking dish.
Tip: To prevent sticking, use a generous amount of butter or cooking spray.
- 2
In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for a smooth batter.
- 3
In a large bowl, whisk together eggs, butter, milk, and vanilla extract.
Tip: Use an electric mixer for a silky batter.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined.
Tip: Do not overmix, or the bread will be dense.
- 5
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Let the chocolate cool slightly before folding it into the batter.
- 6
Fold the melted chocolate into the batter until well combined.
Tip: Use a spatula to scrape the sides and bottom of the bowl.
- 7
Pour the batter into the prepared baking dish and smooth the top.
Tip: Dollop the flaky sea salt on top for added texture and flavor.
- 8
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Let the bread cool in the pan for 5 minutes before transferring it to a wire rack.
- 9
Slice and serve warm, or let cool completely and store in an airtight container.
Tip: The bread is best consumed within 2 days of baking.
Recipe Variations
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