Hot Fudge Brownie Bread
Hot Fudge Brownie Bread is a delectable fusion of rich brownies and soft, fluffy bread, creating a mouthwatering dessert that’s perfect for chocolate lovers. With a gooey hot fudge center and a soft chocolate exterior, this recipe is incredibly easy to make and perfect for any occasion. Serve it warm with a scoop of ice cream or enjoy it plain for a delightful treat any time of day!
Equipment
- Oven
- Loaf pan (9x5 inches)
- Mixing Bowls
- Whisk or electric mixer
- Rubber spatula
- Measuring Cups and Spoons
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup hot fudge sauce store-bought or homemade
- 1/2 cup semi-sweet chocolate chips optional
- Powdered sugar for dusting (optional)
Instructions
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease the loaf pan with non-stick spray or butter.
- Step 2: Mix the Dry Ingredients
- In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
- Step 3: Combine the Wet Ingredients
- In another bowl, mix the melted butter, eggs, and vanilla extract until smooth.
- Step 4: Combine Wet and Dry Mixtures
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. Fold in the chocolate chips if using.
- Step 5: Layer the Fudge Sauce
- Pour half of the brownie batter into the prepared loaf pan, spreading it evenly.
- Drizzle half of the hot fudge sauce over the batter.
- Pour the remaining brownie batter over the fudge layer and top with the remaining hot fudge sauce. Use a knife to swirl the fudge into the batter gently for a marbled effect.
- Step 6: Bake the Bread
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The top should look set and slightly cracked.
- Step 7: Cool and Serve
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar if desired, slice, and serve warm or at room temperature.
Video
Notes
- Make It Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
- Add Nuts: For added texture, fold in chopped walnuts or pecans to the batter.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or drizzle extra hot fudge sauce over each slice.
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat in the microwave for a few seconds before serving.