Equipment Needed
- 9×5 inch loaf pan
- Parchment paper
- Two mixing bowls (one large, one medium)
- Whisk and spatula
- Measuring cups and spoons
- Toothpick or cake tester
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C). I line my 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides. This is my lifeline for easy removal later. Then, in my medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt. I make sure to break up any lumps in the cocoa powder—this ensures my batter will be smooth. The mixture looks dark and inviting, like the promise of chocolate itself.
In my large bowl, I combine the slightly cooled melted butter and packed brown sugar. I whisk them together vigorously for a full minute. The goal here is to dissolve the sugar a bit and create a smooth, glossy mixture. Then, I add the room-temperature eggs one at a time, whisking well after each until the batter is smooth and slightly thickened. I stir in the vanilla extract. Next, I add the sour cream and whisk just until it’s fully incorporated. The batter will be thick, shiny, and a beautiful dark brown.
Now, I add the dry ingredients to the wet. I switch to a spatula for this part. I gently fold the flour mixture into the wet ingredients until just a few streaks of flour remain. Then, I fold in the chocolate chips. I’m careful not to overmix—this keeps the bread tender, not tough. I pour about two-thirds of this thick, luscious batter into my prepared loaf pan and smooth the top.(See the next page below to continue…)