Hot Fudge Brownie Bread
Ingredients
Hot Fudge Brownie Bread
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup hot fudge sauce (store-bought or homemade, slightly warmed)
- 1 cup semi-sweet chocolate chips
For the Fudge Topping
- ½ cup hot fudge sauce, warmed
- ¼ cup chocolate chips
- 2 tbsp chopped nuts (optional, for crunch)
Instructions
- Prep the PanPreheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving a little overhang to lift the bread out later.
- Mix the Dry IngredientsIn a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the BaseIn a large mixing bowl, beat butter and sugar together until fluffy and pale (about 3–4 minutes). Add eggs one at a time, beating well after each. Stir in the vanilla extract.
- Combine Wet and DryAlternate adding the dry mixture and buttermilk to your butter mixture, starting and ending with dry ingredients. Mix until just combined — no overmixing here.
- Add the Fudge MagicFold in the warmed hot fudge sauce and chocolate chips gently. The batter should look thick and glossy — almost like brownie batter.
- Bake to PerfectionPour batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Finish with FudgeLet the bread cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, drizzle with extra hot fudge sauce and sprinkle with chocolate chips and nuts if desired.Let it cool completely before slicing — yes, it’s hard to wait, but it’s worth it.
Notes
Ingredient Notes:
- Buttermilk keeps the crumb tender and prevents dryness — don’t skip it.
- Hot fudge sauce adds moisture and a shiny texture that’s richer than cocoa alone.
- Chocolate chips ensure every slice has melted pockets of chocolate heaven.