Description
Indulge in the ultimate decadent dessert with this Hot Fudge Brownie Bread recipe. Featuring a rich, moist brownie batter swirled with luscious hot fudge sauce and loaded with semi-sweet chocolate chips, this loaf-style treat is perfect for serving warm with ice cream or enjoying as a delightful snack. Easy to prepare and baked to perfection, it offers a gooey, chocolatey experience in a convenient bread form.
Ingredients
Scale
Brownie Bread Ingredients
- 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
- 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 of the bowl as needed to ensure even mixing.
- Add Dry Ingredients: Sift the unsweetened cocoa powder into the butter and sugar mixture. Add the baking powder and salt. 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.
- Alternate Flour and Milk: Gradually add the all-purpose flour to the batter, alternating with the milk. Begin and end with the flour, mixing until just combined after each addition to keep the batter tender.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
- 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 for easy removal.
- Layer Batter and Fudge Sauce: Pour half of the brownie batter into the prepared pan, spreading it evenly. Drizzle half of the hot fudge sauce over this layer.
- Add Remaining Batter and Sauce: Pour the remaining brownie batter over the fudge layer, spreading it evenly. Drizzle the remaining hot fudge sauce over the top.
- Create Marble Effect: Use a knife or skewer to gently swirl the hot fudge sauce into the batter, creating an attractive marbled pattern.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Test doneness by inserting a wooden skewer into the center; it should come out with moist crumbs attached but not wet batter.
- Cool: Allow the brownie bread to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Serve: Slice into thick pieces and serve warm or at room temperature. For extra indulgence, drizzle with additional hot fudge sauce and top with vanilla ice cream, chopped nuts, or a sprinkle of cocoa powder if desired.
- Store Leftovers: Store any leftover brownie bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. For longer storage, tightly wrap and freeze for up to 2 months, thawing overnight in the refrigerator before serving.
Notes
- To prevent the brownie bread from sticking, be sure to properly grease and flour the loaf pan or use parchment paper.
- You can use homemade hot fudge sauce for extra richness or your favorite store-bought brand for convenience.
- Check the bread closely as oven temperatures vary; begin testing for doneness at 50 minutes to avoid overbaking.
- For a nutty twist, consider adding chopped walnuts or pecans into the batter along with the chocolate chips.
- This dessert pairs wonderfully with vanilla ice cream, whipped cream, or a dusting of powdered sugar.
