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.
