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Hot Fudge Brownie Bread

A delightful twist on traditional brownies, combining a rich fudgy texture with the ease of bread-making, perfect for dessert or an afternoon snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Make sure the butter is at room temperature.
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cups buttermilk Can substitute with regular milk plus vinegar or lemon juice.
Mix-ins
  • 0.5 cups hot fudge sauce
  • 1 cups semi-sweet chocolate chips
  • 0.5 cups hot fudge sauce, warmed
  • 0.25 cups chocolate chips
  • 2 tablespoons chopped nuts Optional for added crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Mixing
  1. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  2. Beat in eggs one at a time, then add the vanilla extract.
  3. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  4. Gently fold in the hot fudge sauce and chocolate chips until evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  2. Let the bread cool in the pan for 10 minutes, then remove it to a wire rack.
  3. While still warm, drizzle with additional warmed hot fudge sauce and sprinkle with chocolate chips and nuts if desired.

Notes

This bread is best served warm, and pairs well with vanilla ice cream. Store leftover bread wrapped in plastic wrap or foil for up to 3 days at room temperature, or refrigerate it for up to a week. It can also be frozen for up to 3 months.