Hot Fudge Brownie Bread
This Hot Fudge Brownie Bread combines the fudgy texture of a brownie with the sliceable convenience of quick bread. Topped with a glossy homemade hot fudge sauce, it’s the ultimate chocolate indulgence!
Servings: 1 loaf
Equipment
- 9×5-inch loaf pan
- Whisk
- Mixing Bowls
- Parchment Paper
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips
Hot Fudge Topping
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan. Line with parchment paper for easy removal.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix melted butter and sugar until combined. Add eggs one at a time, then stir in vanilla.
- Gradually fold dry ingredients into wet mixture. Stir in chocolate chips.
- Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes, until a toothpick comes out with a few moist crumbs.
- While the bread cools, heat cream in a saucepan until simmering. Pour over chocolate chips, butter, and vanilla. Let sit for a minute, then stir into a smooth hot fudge sauce.
- Slice the bread and drizzle with hot fudge sauce before serving.
Notes
For extra indulgence, serve with a scoop of vanilla ice cream. The bread can be stored at room temperature for 3 days, refrigerated for a week, or frozen for up to 3 months.