Description
This Hot Fudge Brownie Bread is the ultimate decadent dessert, combining rich cocoa, gooey semi-sweet chocolate chips, and luscious swirls of hot fudge sauce baked into a moist, tender loaf. Perfect for serving warm with extra fudge or vanilla ice cream, this dessert is a chocolate lover’s dream come true.
Ingredients
Scale
Brownie Bread Batter
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup milk
- 1 cup semi-sweet chocolate chips
Hot Fudge Sauce
- 1 cup hot fudge sauce, store-bought or homemade (plus extra for serving, if desired)
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3-5 minutes. Remember to scrape down the sides of the bowl as needed to ensure everything is fully combined.
- Add Cocoa, Baking Powder, and Salt: Sift the unsweetened cocoa powder into the butter and sugar mixture to avoid lumps. Add the baking powder and salt, then beat on low speed until just combined, taking care not to overmix.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to create a smooth texture. Stir in the vanilla extract for flavor depth.
- Combine Flour and Milk: Gradually add the all-purpose flour to the batter while alternating with the milk. Start and end with flour, adding in thirds of the flour and halves of the milk (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour). Mix just until combined to preserve a tender crumb.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter to distribute them evenly without deflating the mixture.
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Layer Batter and Hot Fudge: Pour half of the brownie batter into the prepared loaf pan and spread it evenly. Drizzle half of the hot fudge sauce over this batter layer.
- Add Remaining Batter and Fudge: Pour the remaining brownie batter on top of the fudge layer and spread evenly. Drizzle the rest of the hot fudge sauce over the top batter.
- Create Swirls: Using a knife or skewer, gently swirl the hot fudge sauce into the batter to form a beautiful marbled effect throughout the loaf.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted in the center comes out with moist crumbs attached but no raw batter.
- Cool: Allow the brownie bread to cool in the pan for 10-15 minutes to set before carefully transferring it to a wire rack to cool completely.
- Serve: Slice the brownie bread into thick slices. Serve warm or at room temperature, optionally drizzled with additional hot fudge sauce and topped with a scoop of vanilla ice cream, chopped nuts, or a dusting of cocoa powder.
- Store: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. For extended storage, wrap tightly and freeze for up to 2 months; thaw in the refrigerator overnight before serving.
Notes
- Be careful not to overmix the batter when adding flour to maintain a soft texture.
- Using high-quality cocoa powder and chocolate chips will enhance the chocolate flavor.
- The layering and swirling of hot fudge sauce create a marbled visual and rich taste throughout the loaf.
- Make sure to grease and flour the loaf pan well to prevent sticking or use parchment paper for easy removal.
- For an extra indulgent serving, pair with vanilla ice cream and a drizzle of extra hot fudge sauce.
- Leftover brownie bread can be reheated gently in the microwave for a warm treat.
