Description
Chocolate lovers rejoice with this sinful Hot Fudge Brownie Bread, blending rich fudgy textures into a delightful quick bread. Moist chocolate layers meld seamlessly, promising an indulgent experience you’ll savor down to the last crumbly bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 milliliters) all-purpose flour
- 1/2 cup (120 milliliters) unsweetened cocoa powder
- 1 cup (240 milliliters) buttermilk
- 1/2 cup (120 milliliters) hot fudge sauce
- 1/2 cup (120 milliliters) unsalted butter, softened
Binding and Leavening Ingredients:
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Flavor and Optional Ingredients:
- 1 cup (240 milliliters) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) chocolate chips or chopped nuts (optional)
Instructions
- Prepare the oven by heating to 350F (175C) and lightly coat a 9×5-inch loaf pan with cooking spray or butter.
- Sift together flour, cocoa powder, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient blend.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy, approximately 3-4 minutes.
- Incorporate eggs individually into the butter mixture, beating thoroughly after each addition. Mix in vanilla extract until smooth.
- Gradually blend dry ingredients and buttermilk into the creamed mixture, alternating between the two. Fold in hot fudge sauce gently, maintaining a light texture.
- If desired, carefully fold chocolate chips or chopped nuts into the batter, distributing evenly.
- Transfer batter to the prepared loaf pan, smoothing the surface with a spatula to ensure an even distribution.
- Bake for 50-60 minutes in the preheated oven. Test doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Let the bread rest in the pan for 10 minutes, then carefully transfer to a wire rack. Allow to cool completely before slicing.
- Optional: Drizzle additional hot fudge sauce over the cooled bread for extra indulgence before serving.
Notes
- Swap buttermilk with yogurt or milk mixed with vinegar for a quick substitution if you’re out of buttermilk.
- Prevent chocolate chips from sinking by tossing them in a tablespoon of flour before adding to the batter.
- Ensure even baking by rotating the loaf pan halfway through cooking time to promote uniform browning.
- Store leftovers wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days to maintain moisture and freshness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 246 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg