Hot Fudge Brownie Bread
A dense, fudgy chocolate loaf made with hot fudge sauce and semi-sweet chocolate chips. Somewhere between a brownie and a dessert bread, this is one of the easiest chocolate baked desserts you will ever make.
Equipment
- 9x5 inch loaf pan
- Parchment paper
- Large mixing bowl
- Whisk
- Rubber spatula
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup hot fudge sauce plus extra for topping
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper.
- Whisk together the melted butter and sugar in a large bowl until combined and slightly pale.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Fold in the hot fudge sauce until fully incorporated.
- Sift in flour, cocoa powder, salt, and baking powder. Stir gently until just combined - do not overmix.
- Fold in the chocolate chips.
- Pour batter into the prepared pan. Drizzle extra fudge sauce on top and swirl lightly with a toothpick.
- Bake for 45 to 52 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then lift out onto a wire rack before slicing.
Notes
- Do not overmix once flour is added - stir until just combined.
- The center should still look slightly underset when you remove it from the oven. It firms as it cools.
- Wrap slices tightly and store at room temperature up to 3 days, or freeze for up to 2 months.
- Warm slices 20 seconds in the microwave before serving for the best fudgy texture.