This "bread" is as easy to make as chocolate brownies. To be honest, it was my initial intention to make brownies, but the consistency of the finished product was a little lighter, less dense; I came to the conclusion that it's probably because I used less butter than most brownie recipes call for. There are times I can fool tasters into thinking that certain desserts I make aren't lowfat, the texture is pretty deceiving, not this time, though. Still, not all who wander in the world of recipe-making are lost! No, this was definitely not a failure, far from it.
Jose was having kind of a busy/stressful day at work/school today, and being the chocolate addict that he is, I knew I had to make something chocolatey to cheer him up...this worked! Yes, getting to lick the bowl filled with the remains of a chocolate bread dough is definitely a mood booster, but I know the bread also helped, since he did ask for one more piece of this brownie bread not long after finishing the first. I had a piece myself, and the best way I can describe it is with these words: light, not too sweet, and definitely not overly greasy.
So here's the recipe, I baked it in a 350 degree oven for about 40 minutes (I used a 9 by 13 inch baking dish)
1 1/4 cups flour
1 cup sugar
1 tsp baking powder
1/2 cup brown sugar
2 whole eggs
1 egg white
1 tsp vanilla extract
1 tsp cinnamon
1 tsp salt
1/4 cup milk
3 tbsp sour cream
1 tbsp cream cheese
1/4 cup unsweetened cocoa powder
1/2 cup sweetened cocoa powder
1/3 of a 12 oz bag of chocolate chips
1 1/2 ounces walnut chips
Further reading: BBC Good Food baking guidance.