Description
Indulge in the rich and gooey goodness of Hot Fudge Brownie Bread, a decadent dessert loaf that combines the fudgy depth of brownies with the comforting texture of bread. Swirled with luscious hot fudge sauce, this moist and chocolaty treat is perfect for satisfying your sweet tooth or serving as a stunning dessert.
Ingredients
Scale
Dry Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
Additional
- 3/4 cup hot fudge sauce, divided
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined to ensure even rising and chocolate flavor.
- Combine Wet Ingredients: In a large bowl, mix the melted unsalted butter with granulated sugar and packed brown sugar. Stir until smooth and all sugars are partially dissolved, creating a creamy base.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition to incorporate air, then add the vanilla extract for aroma and flavor.
- Alternate Mixing Dry and Wet: Gradually add the dry ingredients and buttermilk alternately into the wet mixture, starting and ending with the dry ingredients. Mix gently and just until combined to avoid overworking the batter.
- Layer Batter and Hot Fudge: Pour half of the batter into the prepared loaf pan. Drizzle half of the hot fudge sauce evenly over the batter. Then add the remaining batter on top and gently spread it out.
- Swirl Hot Fudge: Drizzle the remaining hot fudge sauce over the top and create swirls using a knife or skewer by gently swirling through the batter to create a marbled effect.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Cool: Let the bread cool in the pan for 15 minutes so it firms up, then transfer it to a wire rack to cool completely. This helps maintain the texture and makes slicing easier.
Notes
- For extra richness, warm the hot fudge sauce slightly before swirling it into the batter to enhance the marbling effect and flavor.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
- This brownie bread freezes well when wrapped tightly in plastic wrap and foil — thaw before serving.
