Subscribe today for 'from scratch' Christmas cookie recipes, right to your inbox!

Chocolate Loaf

Using CorEats Blueberry Muffin Mix 


For me, creativity and “thinking outside the box” seems to be at its peak when a craving hits and there are limited ingredients at my disposal. The other night, as we settled in for a good movie, that ol’ chocolate craving showed up… unexpectedly, I might add. OF COURSE we were fresh out of Chocolate Cupcake mixes. Sure, I could have made something from scratch, but I prefer to take the path of least resistance.



What did I have on hand?  A Blueberry Muffin mix, Lol!  Yep, that’ll do. And boy did it EVER!   Instead of adding Blueberries, I added dutched cocoa and a little extra oil and VOILA! A delectable chocolate treat was born! This chocolatey baked beauty, nestled somewhere between a cake and a brownie, will satisfy even the fiercest chocolate craving.


Here is what you need:




1 Blueberry Muffin Mix

½ cup Dutched Cocoa

¾ cup oil (Oil can also be substituted ¼ cup oil, ½ cup applesauce)

3 eggs

1 tsp vanilla

*optional, a handful of chocolate chips!



Why 'Dutch' cocoa? The simplest answer is that it is less acidic, and creates a pure flavor and decadently rich color!  So while its totally ok to use regular cocoa in this recipe, dutch cocoa will give you a smooth, luxurious, and chocolatey flavor!



1. Preheat oven to 350°

2. Grease and line an 8X8 glass dish with parchment. Set aside. Watch video here.

3. Add all ingredients to a medium bowl and mix well. *optional, toss in a handful of chocolate chips

4. Pour into the prepared glass dish.

5. Bake at 350° for 20 min, or until inserted toothpick comes out clean.

6. Partially cool. Enjoy warm!



Leave a comment

Please note, comments must be approved before they are published