Description
This Hot Fudge Brownie Bread is a decadent, chocolatey loaf perfect for dessert or a sweet snack. It combines rich cocoa, warm hot fudge sauce, and optional chocolate chips for an irresistible treat that’s moist, fudgy, and packed with intense flavor. Easy to prepare and bake, this recipe yields a delightful chocolate bread drizzled with extra hot fudge for maximum indulgence.
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
- ½ cup hot fudge sauce (for batter)
Additional Ingredients
- ½ cup chocolate chips (optional, for batter)
- ½ cup hot fudge sauce (for drizzling)
- 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 all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk melted unsalted butter with granulated sugar until the mixture is smooth. Add the eggs one at a time along with the vanilla extract, mixing well after each addition for full incorporation.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overmixing, which can make the bread dense.
- Add Milk and Hot Fudge: Stir in the milk and ½ cup of hot fudge sauce until the batter is smooth and uniform in texture. Fold in the optional ½ cup of chocolate chips if you are using them.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan and spread it evenly to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes. Test the doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Cool Bread: Let the bread cool in the pan for 10 minutes to set, then remove and transfer to a wire rack to cool completely to prevent sogginess and ensure the bread holds its shape.
- Finish with Hot Fudge and Chocolate Chips: Warm the remaining ½ cup of hot fudge sauce until pourable and drizzle it generously over the cooled bread. Sprinkle the additional ¼ cup of chocolate chips on top if desired for extra chocolate flavor and texture.
Notes
- For an extra fudgy texture, do not overbake the bread; check it early to avoid drying out.
- You can substitute whole milk with any milk alternative, but it may slightly affect the flavor.
- Using parchment paper makes it easier to remove the bread from the pan after baking.
- Chocolate chips are optional but enhance the chocolate richness and add delightful bursts of melted chocolate.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be gently reheated before serving for a warm treat.
