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Hot Fudge Brownie Bread

A delightful hybrid dessert combining the rich flavors of brownies with the soft texture of bread, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Use good quality for the best texture; organic is a great choice!
  • 0.5 cups unsweetened cocoa powder For that rich chocolate flavor; consider Dutch-processed for a milder taste.
  • 1 teaspoon baking soda This will help the bread rise beautifully.
  • 0.5 teaspoon salt Enhances the sweetness and balances the flavors.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Use room temperature butter for easier creaming.
  • 1 cup granulated sugar For that sweet, sweet flavor we all love!
  • 2 large eggs Room temperature eggs work best for even mixing.
  • 1 teaspoon vanilla extract A must for that delicious depth of flavor!
  • 1 cup buttermilk This keeps the bread moist and tender; substitute with regular milk mixed with a teaspoon of vinegar if needed.
  • 0.5 cups hot fudge sauce The star of the show! Use high-quality store-bought fudge or make your own.
Add-Ins and Toppings
  • 1 cup semi-sweet chocolate chips Melty pockets of deliciousness!
  • 0.5 cups hot fudge sauce, warmed For drizzling on top.
  • 0.25 cups chocolate chips Because you can never have too much chocolate!
  • 2 tablespoons chopped nuts (optional) Walnuts or pecans add a delicious 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 an overhang for easy removal.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
Mixing
  1. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
  2. Beat in the eggs one at a time, then add vanilla extract.
  3. Alternately add the dry mixture and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  4. Gently fold in 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 comes out with a few moist crumbs.
  2. Let cool in the pan for 10 minutes, then remove to a wire rack. While still warm, drizzle with additional warmed hot fudge sauce and sprinkle with extra chocolate chips and nuts if desired.

Notes

Keep the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The loaf freezes beautifully! Wrap it tightly in plastic wrap and foil for up to 3 months.