Why Make This Recipe
Hot Fudge Brownie Bread is a delightful twist on traditional brownies. This recipe combines the rich, fudgy texture of brownies with the ease of making bread. It’s perfect for dessert or an afternoon snack. The layers of chocolate and fudge create a delicious treat that everyone will love. Plus, it’s easy to make and perfect for sharing.
How to Make Hot Fudge Brownie Bread
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup hot fudge sauce
- 1 cup semi-sweet chocolate chips
- ½ cup hot fudge sauce, warmed
- ¼ cup chocolate chips
- 2 tablespoons chopped nuts (optional)
Directions
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Prepare Your Setup: 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.
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
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Create the Base: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add the vanilla extract.
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Combine Wet and Dry: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
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Add the Magic: Gently fold in the hot fudge sauce and chocolate chips until evenly distributed throughout the batter.
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Bake to Perfection: 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.
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Final Touches: Let the bread cool in the pan for 10 minutes, then remove it to a wire rack. While still warm, drizzle with additional warmed hot fudge sauce and sprinkle with chocolate chips and nuts if desired.
How to Serve Hot Fudge Brownie Bread
This Hot Fudge Brownie Bread is best served warm, fresh out of the oven. You can slice it and enjoy it on its own, or add a scoop of vanilla ice cream for a special treat. Drizzle more hot fudge sauce on top for an extra chocolatey experience!
How to Store Hot Fudge Brownie Bread
To store the leftover bread, wrap it in plastic wrap or foil and keep it at room temperature for up to 3 days. If you want to keep it longer, place it in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months. Just thaw it in the fridge when you are ready to enjoy it again.
Tips to Make Hot Fudge Brownie Bread
- Make sure your butter is softened to room temperature to make mixing easy.
- Don’t overmix the batter; stop as soon as the ingredients are combined.
- For an added crunch, you can sprinkle the nuts on top before baking.
Variation
You can customize this recipe by adding different mix-ins. For example, you could use white chocolate chips instead of semi-sweet or add some dried fruit like cherries or cranberries for a unique flavor.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can use regular milk. Just add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for a few minutes to sour.
2. How can I know when the bread is done baking?
Insert a toothpick into the center of the bread. If it comes out with a few moist crumbs, the bread is ready. If the toothpick comes out clean, it may be overbaked.
3. Can I make this bread ahead of time?
Yes, you can make it ahead of time. It tastes just as good the next day and can be stored covered at room temperature. Just warm it up slightly before serving for the best flavor.
Hot Fudge Brownie Bread
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry and mix until just combined, avoiding overmixing.
- Gently fold in the semi-sweet chocolate chips. Pour the batter evenly into the prepared loaf pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the bread cools, prepare the hot fudge glaze. In a small saucepan over medium heat, melt the butter and stir in the cocoa powder until smooth.
- Add granulated sugar and milk to the saucepan. Bring to a gentle boil, stirring constantly, then reduce heat and simmer for 1-2 minutes until slightly thickened. Remove from heat.
- Stir in the vanilla extract. Once the bread is cooled, generously drizzle the hot fudge glaze over the top before slicing and serving.