Description
Chocolate lovers rejoice with this irresistible Hot Fudge Brownie Bread, blending rich chocolate intensity and bakery-style comfort. Warm slices promise decadent indulgence that will transport taste buds to pure dessert bliss, tempting you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 cup (240 milliliters) buttermilk
- 1/2 cup (170 grams) hot fudge sauce
Binding and Flavoring Ingredients:
- 2 large eggs
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (85 grams) chocolate chips or chopped nuts (optional)
Instructions
- Prepare the oven by heating to 350F (175C) and coat a 9×5-inch loaf pan with grease to prevent sticking.
- Sift together flour, cocoa powder, baking soda, and salt in a medium mixing bowl, creating a uniform dry mixture.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy, generating a smooth texture.
- Incorporate eggs individually into the butter mixture, blending thoroughly after each addition. Mix in vanilla extract to enhance flavor profile.
- Gradually integrate dry ingredients and buttermilk into the creamed mixture, alternating between the two. Mix gently to maintain batter consistency.
- Delicately fold hot fudge sauce into the batter, creating swirled patterns without overmixing.
- Optional: Gently incorporate chocolate chips or chopped nuts for additional texture and flavor complexity.
- Transfer batter into prepared loaf pan, smoothing the surface evenly with a spatula to ensure uniform baking.
- Bake for 50-60 minutes, monitoring until a toothpick inserted into the center emerges clean and dry.
- Allow bread to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Enhance serving presentation by drizzling extra hot fudge sauce over the cooled bread before slicing and enjoying.
Notes
- Prevent dry bread by carefully measuring ingredients and not overmixing the batter, which can develop tough gluten strands and result in dense texture.
- Swap buttermilk with Greek yogurt or milk mixed with vinegar for similar moisture and tanginess if buttermilk is unavailable.
- Control chocolate intensity by selecting different cocoa powder strengths or experimenting with dark, milk, or semisweet chocolate chips for varied flavor profiles.
- Store bread wrapped tightly in plastic wrap or aluminum foil at room temperature for 3-4 days, or freeze for up to 2 months to extend shelf life and maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 265 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg