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Clean recipe · wellmadebykiley.com

Marbled Brown Butter Chocolate Chip Crumb Loaf

This Marbled Brown Butter Chocolate Chip Crumb Loaf is soft, fluffy, and incredibly tender, with rich brown butter flavor in every bite. Vanilla and chocolate cake batters are beautifully marbled together for the perfect balance, studded with melty chocolate chips throughout. A buttery chocolate chip crumb topping adds irresistible crunch, making this cozy loaf perfect served warm with a pat of butter, a sprinkle of flaky sea salt, and a hot cup of coffee.

Original recipe: wellmadebykiley.com

Yield:
8 servings
Prep:
40 min
Cook:
65 min
Total:
2 hr 15 min
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Marbled Brown Butter Chocolate Chip Crumb Loaf

Ingredients

  1. 3/4 cup (90g) all-purpose flour
  2. 1/4 cup (50g) granulated sugar
  3. 1/4 cup (55g) brown sugar, light or dark
  4. 6 tbsp (85g) salted butter, melted
  5. 1 tsp (4g) vanilla bean paste or extract
  6. Pinch of salt
  7. 1/2 cup (100g) chocolate chips of choice (I used mini chocolate chips, and highly recommend them)
  8. 1 3/4 cup (225g) all-purpose flour
  9. 1 1/2 tsp (6g) baking powder
  10. 1/2 tsp (3g) salt
  11. 1/2 cup (113g) salted butter
  12. 3/4 cup (150g) granulated sugar
  13. 1/2 cup (120g) Greek yogurt or sour cream, at room temperature
  14. 1/2 cup (120ml) buttermilk or milk of choice, at room temperature
  15. 2 eggs, at room temperature
  16. 2 tsp (8g) vanilla bean paste or extract
  17. 1 cup (200g) chocolate chips of choice (I used 1/2 cup semi-sweet chocolate chips + 1/2 cup mini chocolate chips)
  18. 3 tbsp (18g) unsweetened cocoa powder
  19. 1oz (30g) freshly brewed espresso or coffee

Instructions

  1. Preheat the oven to 350F. Grease and line a loaf pan (9x5” or 8.5x4.5”; I used 8.5x4.5”) with parchment paper so some hangs over the sides. Set aside.
  2. Add the 1/2 cup (113g) of butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes).
  3. While the brown butter is cooling, prepare the chocolate chip crumb topping. In a medium bowl, combine the flour, both sugars, melted butter, vanilla, and salt. Mix with a fork until it resembles wet sand. Then, mix in the chocolate chips until evenly dispersed. Place into the refrigerator to chill while you continue preparing the cake batter.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. Once the brown butter has slightly cooled, add the sugar. Whisk until well combined.
  6. Then, add in the Greek yogurt (or sour cream), buttermilk (or milk of choice), eggs, and vanilla. Whisk until well combined and the mixture is smooth.
  7. Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined and there are no large clumps of flour, being careful not to over-mix.
  8. Then, gently fold in the chocolate chips.
  9. Pour about half of the vanilla batter you just prepared into a separate medium bowl. Add the cocoa powder and freshly brewed espresso or coffee, and use a spatula to mix until well combined.
  10. Use a medium cookie scoop to alternate scooping the two batters into the loaf pan. I like first scoop the vanilla batter into the bottom of the pan, covering about half of the bottom of the pan and evenly spacing the vanilla batter so there are gaps for the chocolate batter to sit in between. Then, I scoop the chocolate batter in between the vanilla scoops. For the next layers, repeat these steps but alternate so that chocolate batter is stacked on top of vanilla batter, and vice versa.
  11. Once you are done layering and both batters have been used ups use a knife to gently swirl the batters together. I like to do this twice, going down and then up.
  12. Then, sprinkle the chocolate chip crumb topping all over the top.
  13. Bake at 350F for 60-70 minutes, or until the top is golden and a toothpick inserted into the middle comes out clean or with a few moist crumbs. Check the loaf around 50 minutes, if the top is starting to brown too quickly, tent the top with foil for the remainder of baking.
  14. Remove from the oven and let cool in the pan for at least 10-15 minutes before transferring to a wire cooling rack.
  15. Slice and serve warm with butter and flaky sea salt, if desired.