Description
Indulge in this rich and decadent Hot Fudge Brownie Bread, a perfect combination of moist brownie texture and luscious hot fudge swirls. Featuring a tender crumb enhanced by cocoa and buttermilk, this dessert bread is elevated with optional chocolate chips or nuts and topped with a generous drizzle of hot fudge sauce for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Additional Ingredients
- ½ cup hot fudge sauce, plus extra for drizzling
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution and no lumps.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the vanilla extract for flavor.
- Alternate adding dry ingredients and buttermilk: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix just until combined after each addition; overmixing can toughen the bread.
- Fold in optional ingredients: Gently fold in the chocolate chips or chopped nuts if using, distributing them evenly throughout the batter.
- Incorporate hot fudge swirls: Pour half of the batter into the prepared loaf pan, spoon half of the hot fudge sauce over the batter, then add the remaining batter on top. Using a knife or skewer, gently swirl the fudge sauce through the batter to create a marbled effect.
- Bake: Place the loaf pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely which helps set the texture.
- Serve with extra hot fudge: Before serving, drizzle additional hot fudge sauce over the slices for an indulgent finishing touch that complements the rich flavors of the brownie bread.
Notes
- You can substitute the buttermilk with an equal amount of milk mixed with 1 tablespoon of lemon juice or vinegar if buttermilk is unavailable.
- For added texture, nuts such as walnuts or pecans pair wonderfully with the chocolate flavors.
- Store leftover brownie bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread can also be lightly warmed before serving to enhance the melty effect of the hot fudge sauce.
- Adjust the amount of hot fudge sauce based on your preference for sweetness and richness.
