Description
Indulge in this decadent Hot Fudge Brownie Bread that combines the rich, fudgy taste of traditional brownies with the convenience and texture of bread. Swirled with luscious hot fudge sauce and studded with semi-sweet chocolate chips, this dessert loaf is perfect for slicing and serving warm with ice cream or simply enjoying on its own.
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 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. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Cocoa and Leavening: Sift the unsweetened cocoa powder into the butter and sugar mixture, then add the baking powder and salt. Beat on low speed until just combined to maintain the batter’s texture.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to create a smooth batter. Stir in the vanilla extract for enhanced flavor.
- Add Flour and Milk Alternately: Gradually add the flour to the batter, alternating with the milk. Start and end with the flour in thirds, and mix the batter just until combined without overmixing to keep it tender.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter to distribute them evenly without deflating the mixture.
- Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
- 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 the batter.
- Add Second Batter Layer: Pour the remaining brownie batter over the hot fudge layer and smooth it out evenly.
- Top with More Hot Fudge: Drizzle the remaining hot fudge sauce on top of the second layer of batter.
- Swirl the Hot Fudge: Using a knife or skewer, gently swirl the hot fudge sauce into the batter to create a beautiful marbled effect throughout the loaf.
- Bake the Bread: Bake the brownie bread in the preheated oven for 50-60 minutes. Check doneness by inserting a wooden skewer into the center; it should come out with moist crumbs but no raw batter.
- Cool the Bread: Allow the brownie bread to cool in the pan for 10-15 minutes to set before transferring it to a wire rack to cool completely.
- Serve: Slice the brownie bread into thick slices and serve warm or at room temperature. Optionally drizzle with extra hot fudge sauce, and add toppings like vanilla ice cream, chopped nuts, or cocoa powder for an extra indulgence.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before serving.
Notes
- For best results, use room temperature butter and eggs to ensure proper mixing and texture.
- You can substitute milk with a non-dairy alternative for a dairy-free adaptation, but it may affect texture slightly.
- Try making homemade hot fudge sauce for a more intense chocolate flavor.
- Do not overmix the batter when adding flour and milk to avoid a dense brownie bread.
- Check the bread a few minutes before the minimum baking time to avoid over-baking and drying out.
- Add nuts like walnuts or pecans into the batter for an added crunch.
- Leftover slices can be warmed briefly in the microwave for a fresh-baked feel.
