Description
Indulge in this decadent Hot Fudge Brownie Bread, a rich and moist chocolate loaf made with cocoa, melted butter, and swirls of luscious hot fudge sauce. Topped with extra hot fudge and optional chocolate chips, this dessert bread combines the fudgy texture of brownies with the convenience of bread, perfect for satisfying your chocolate cravings.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Chocolate Elements
- ½ cup hot fudge sauce (for batter)
- ½ cup chocolate chips (optional, for batter)
- ½ cup hot fudge sauce (for topping)
- ¼ cup chocolate chips (optional, for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt to evenly distribute the leavening and cocoa.
- Combine wet ingredients: In a large bowl, whisk the melted butter and granulated sugar until smooth and slightly glossy. Beat in the eggs and vanilla extract until the mixture is fully combined.
- Incorporate dry and wet mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing. Stir in the milk and the ½ cup of hot fudge sauce until the batter is smooth. Fold in chocolate chips if using.
- Fill loaf pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake the bread: Place in the oven and bake for 45-50 minutes. Test doneness by inserting a toothpick in the center— it should come out with moist crumbs but no raw batter.
- Cool the bread: Let the bread cool in the pan for about 10 minutes to stabilize, then transfer it to a wire rack to cool completely to room temperature.
- Add topping: Warm the remaining ½ cup hot fudge sauce until it is pourable. Drizzle it over the cooled bread and sprinkle with the remaining ¼ cup chocolate chips if desired. Serve and enjoy!
Notes
- Use good quality cocoa powder and hot fudge sauce for the richest flavor.
- Don’t overmix the batter to keep the bread tender.
- Letting the bread cool completely before adding the fudge drizzle prevents it from soaking in too much.
- Optional chocolate chips can be omitted or replaced with nuts for texture variation.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
