MARBLED BROWN BUTTER CHOCOLATE CHIP CRUMB LOAF The best of both worlds in every bite??? Yes pleaseee 😌 It’s the perfect pairing with a hot cup of coffee in the morning ☕️ Recipe below OR go to my website at wellmadebykiley.com #Recipe Details (serves 8-10): Chocolate Chip Crumb Topping: - 3/4 cup (90g) all-purpose flour - 1/4 cup (50g) granulated sugar - 1/4 cup (55g) brown sugar, light or dark - 6 tbsp (85g) salted butter, melted - 1 tsp (4g) vanilla bean paste or extract - Pinch of salt - 1/2 cup (100g) chocolate chips of choice (I used mini chocolate chips, and highly recommend them) Marbled Brown Butter Chocolate Chip Loaf: - 1 3/4 cup (225g) all-purpose flour - 1 1/2 tsp (6g) baking powder - 1/2 tsp (3g) salt - 1/2 cup (113g) salted butter - 3/4 cup (150g) granulated sugar - 1/2 cup (120g) Greek yogurt or sour cream, room temp - 1/2 cup (120ml) buttermilk or milk of choice, room temp - 2 eggs, room temp - 2 tsp (8g) vanilla bean paste or extract - 1 cup (200g) chocolate chips of choice (I used 1/2 cup semi-sweet chocolate chips + 1/2 cup mini chocolate chips) For the Chocolate Cake Batter: - 3 tbsp (18g) unsweetened cocoa powder - 1oz (30g) freshly brewed espresso or coffee Instructions: 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. Start by browning the butter for the cake batter. 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). 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). 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. Continue the cake batter. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Once the brown butter has slightly cooled, add the sugar. Whisk until well combined. Add in the eggs, and whisk until fully incorporated. Then, add in the Greek yogurt (or sour cream), buttermilk (or milk of choice), and vanilla. Whisk until well combined and the mixture is smooth. 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. Then, gently fold in the chocolate chips. Prepare the chocolate cake batter. 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. Assemble. 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. Repeat these steps but alternate so that chocolate batter is stacked on top of vanilla batter, and vice versa. Use a knife to gently swirl the batters together. I like to do this twice, going down and then up. Then, sprinkle the chocolate chip crumb topping all over the top. 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. Remove from the oven and let cool in the pan for at least 10-15 minutes before transferring to a wire cooling rack. Slice and serve warm with butter and flaky sea salt, if desired. Enjoy! #marbleloafcake #chocolate - @wellmadebykiley