Description
A rich, moist chocolate loaf (or muffin) loaded with peanut butter chips for the perfect sweet treat. This recipe is easy to prepare and versatile — bake it as mini loaves, a single loaf, or muffins.
Ingredients
- 1½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 cup light brown sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter, melted and cooled
- 3 large eggs
- ¾ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 cup peanut butter chips (or substitute chocolate chips)
Instructions
- Preheat oven to 350°F (175°C). Grease your baking pans: 3 mini loaf pans, 1 large loaf pan, or a muffin tin.
- In a large bowl, whisk together the flour, cocoa powder, brown sugar, salt, and baking soda.
- In a separate bowl, mix the melted butter, eggs, sour cream, and vanilla extract.
- Combine the wet and dry ingredients. Stir until just combined — do not overmix.
- Fold in the peanut butter chips (or chocolate chips).
- Distribute the thick batter evenly into the prepared pans.
- Baking times:
- Mini loaves: 30–35 minutes
- Large loaf: 50 minutes
- Muffins: 25 minutes
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store at room temperature for up to 3 days or freeze for longer shelf life. You can use chocolate chips instead of peanut butter chips if desired.
- Prep Time: 15 minutes
- Cook Time: 30–50 minutes (depending on pan)
- Category: Baking
- Method: Oven
- Cuisine: American