Hot Fudge Brownie Bread
If you love rich chocolate desserts with a soft, tender crumb, this Hot Fudge Brownie Bread is going to feel like a little celebration. It bakes up like a cross between brownie and quick bread, with a gooey chocolate swirl that makes every slice feel special.This recipe brings together the deep chocolate flavor of brownies and the easy sliceability of bread. It is simple to make, looks beautiful on the table, and works well for dessert, brunch, or an afternoon treat with coffee or milk.
Equipment
- 1 Loaf pan 9x5-inch
- 1 Mixing Bowls
- 1 Whisk
- 1 Knife for swirling
- 1 Wire rack
Ingredients
Hot Fudge Brownie Bread
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup granulated sugar
- 0.5 cup brown sugar packed
- 2 eggs
- 1 cup milk
- 0.5 cup vegetable oil or melted butter
- 2 tsp vanilla extract alcohol-free
- 1 cup chocolate chips
- 0.5 cup hot fudge sauce plus more for serving
Instructions
- Heat your oven and line a loaf pan with parchment paper or lightly grease it. This helps the bread release cleanly after baking.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until everything looks evenly combined.
- In another bowl, whisk the sugars, eggs, milk, oil or melted butter, and alcohol-free vanilla extract until smooth and glossy.
- Add the dry ingredients to the wet mixture and stir just until combined. Fold in the chocolate chips, keeping the batter thick and easy to scoop.
- Spread half of the batter into the pan, then spoon over some hot fudge sauce. Add the remaining batter on top and gently swirl with a knife for a marbled effect.
- Bake until the center is set and a toothpick comes out with a few moist crumbs. Let the loaf cool in the pan for a short time, then move it to a wire rack before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a longer stay. If you want to keep it longer, wrap the cooled loaf well and freeze it for up to 2 months.