Description
This Hot Fudge Brownie Bread is the ultimate decadent dessert, combining rich, fudgy brownie batter with swirls of luscious hot fudge sauce baked into a moist loaf. Perfect for slicing and serving warm with extra hot fudge or ice cream, this delightful treat satisfies all chocolate cravings and makes an impressive dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Dry Ingredients
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
Add-Ins and Topping
- 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 the mixture is light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Cocoa and Leavening: Sift the unsweetened cocoa powder into the butter and sugar mixture. Add baking powder and salt. Beat on low speed just until combined to keep the batter smooth and consistent.
- 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 enhancement.
- Alternate Flour and Milk: Gradually add the all-purpose flour to the batter, alternating with the milk to maintain moisture. Follow the sequence: 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour. Mix only until just combined to avoid overworking the batter.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter until evenly distributed, adding extra bursts of chocolate throughout the loaf.
- Prepare Pan and Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Layer Batter and Hot Fudge: Pour half of the brownie batter into the prepared pan and spread evenly. Drizzle half of the hot fudge sauce over this layer.
- Add Second Batter Layer: Pour the remaining batter over the hot fudge layer and smooth evenly. Drizzle the remaining hot fudge sauce over the top.
- Create Swirls: Use a knife or skewer to gently swirl the hot fudge sauce into the batter for an attractive marbled effect without overmixing.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted in the center comes out with moist crumbs attached, indicating a fudgy but cooked interior.
- 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 room temperature.
- Serve: Slice into thick pieces and serve warm or at room temperature. For an indulgent experience, drizzle with extra hot fudge sauce and add a scoop of vanilla ice cream, chopped nuts, or a dusting of cocoa powder.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze tightly wrapped for up to 2 months; thaw overnight in the refrigerator before serving.
Notes
- Using room temperature butter ensures easier creaming and a lighter batter.
- Do not overmix once the flour is added to avoid a tough brownie bread texture.
- Check doneness by inserting a skewer; it should come out with moist crumbs but not wet batter.
- Customize the bread by adding nuts like walnuts or pecans if desired.
- Hot fudge sauce can be homemade or store-bought for convenience.
- This brownie bread is best enjoyed fresh but can be reheated gently before serving.
