Hot Fudge Brownie Bread
Indulge in a rich chocolate experience with this Hot Fudge Brownie Bread, where moist brownie meets velvety hot fudge, delivering delectable bites every time.
Servings: 8 servings
Calories: 300kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Fine and delicate for structure.
- 1/2 cup unsweetened cocoa powder Adds a deep chocolate flavor.
- 1 teaspoon baking powder Leavening agent for light texture.
- 1/4 teaspoon salt Enhances flavors.
Wet Ingredients
- 1/2 cup unsalted butter, melted Creates a moist crumb.
- 1/2 cup granulated sugar Provides sweetness.
- 1/2 cup brown sugar Adds depth and chewiness.
- 2 large eggs Adds richness and moisture.
- 1 teaspoon vanilla extract Enhances the flavor profile.
- 1/2 cup whole milk Makes the bread tender.
- 1/2 cup hot fudge sauce Brings everything together.
Mix-ins
- 1/2 cup semi-sweet chocolate chips or chunks Adds indulgent bursts of flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a large bowl, mix the melted butter, granulated sugar, and brown sugar until thoroughly combined. Add in the eggs and vanilla extract, blending until smooth, then stir in the whole milk.
- Gently fold in the dry ingredients until just combined, then carefully stir in the semi-sweet chocolate chips.
Assembly & Baking
- Pour half of the batter into the prepared loaf pan. Drizzle half of the hot fudge sauce on top, then add the remaining batter, ensuring that the fudge is tucked in.
- Bake for 40–50 minutes until a toothpick inserted into the center comes out with moist crumbs.
- Allow the bread to cool for 20 minutes in the pan before transferring to a wire rack.
Notes
For best results, measure ingredients accurately, allow eggs and milk to reach room temperature, and avoid overmixing the batter. A sprinkle of sea salt can enhance flavor.