Description
Indulge in this Hot Fudge Brownie Bread, a rich and decadent dessert that combines the fudgy goodness of brownies with the soft, bread-like texture of a loaf. Layers of semi-sweet chocolate chips and swirls of hot fudge sauce create a luscious treat perfect for sharing or enjoying solo. Baked to perfection with a moist crumb and a marbled hot fudge effect, this dessert bread is ideal served warm with additional hot fudge, vanilla ice cream, or your favorite toppings.
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 Swirl
- 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 light and fluffy, about 3-5 minutes. Scrape down the sides as needed to ensure even mixing.
- Add Dry Ingredients: Sift the cocoa powder into the butter and sugar mixture. Add the baking powder and salt, then beat on low speed until just combined to avoid overmixing.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Add Flour and Milk: Gradually add the flour to the batter, alternating with the milk. Begin and end with flour in the following sequence: 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour. Mix until just combined to maintain tenderness.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy release.
- Layer Batter and Fudge: Pour half of the brownie batter into the prepared loaf pan and spread evenly. Drizzle half of the hot fudge sauce over the batter.
- Top with Remaining Layers: Pour the remaining brownie batter over the hot fudge layer, spreading evenly. Drizzle the remaining hot fudge sauce on top.
- Create Swirls: Use a knife or skewer to gently swirl the hot fudge sauce into the batter, creating a marbled effect throughout.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, ensuring the loaf remains fudgy.
- Cool: Allow the brownie bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely to set the texture.
- Serve: Slice the brownie bread into thick slices and serve warm or at room temperature. Optionally, drizzle with additional hot fudge sauce and top with vanilla ice cream, chopped nuts, or a dusting of cocoa powder for extra indulgence.
- Store: Store leftover brownie bread in an airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze wrapped tightly for up to 2 months. Thaw overnight before serving.
Notes
- Use high-quality unsweetened cocoa powder for the best chocolate flavor.
- To prevent overbaking, begin checking the bread after 50 minutes using a skewer.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Warm slices slightly before serving to enhance the fudgy texture.
- Homemade hot fudge sauce can be used for a fresher taste and control over sweetness.
- This bread slices best when fully cooled to avoid crumbling.
