Hot Fudge Brownie Bread
This rich and gooey Hot Fudge Brownie Bread is a delightful combination of brownie and banana bread, perfect for dessert or breakfast.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Provides structure and stability
- 1/2 cup unsweetened cocoa powder Infuses a deep chocolate flavor
- 1 teaspoon baking powder Ensures a light and airy texture
- 1/2 teaspoon salt Balances the sweetness
- 1/2 cup granulated sugar Adds sweetness
- 1/2 cup packed brown sugar Introduces moisture and caramel notes
Wet Ingredients
- 2 large eggs Bind the batter and add richness
- 1 teaspoon vanilla extract Enhances flavor
- 1/2 cup unsalted butter, melted Provides richness
- 1/2 cup milk Keeps the batter moist
- 1/2 cup hot fudge sauce Brings warmth and gooeyness to the loaf
- 1/4 cup chocolate chips Optional for extra gooeyness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, salt, granulated sugar, and brown sugar.
- In a separate bowl, beat the eggs and vanilla extract together until light and fluffy.
- Add the melted butter and milk to the egg mixture, mixing until well combined.
- Pour the wet ingredients into the dry mixture and stir gently, being careful not to overmix.
- Fold in the hot fudge sauce and optional chocolate chips, ensuring to create swirls.
Baking
- Carefully pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve warm with extra hot fudge sauce and vanilla ice cream. Can be enjoyed as a dessert or breakfast treat. Store in an airtight container up to 3 days or refrigerate for a week. It can be frozen for up to 3 months.