Description
This indulgent dessert combines the richness of brownies with the cozy charm of quick bread. Warm, chocolatey, and decadently fudgy, it’s a chocoholic’s dream come true—especially when topped with a drizzle of warm fudge and melty chocolate chips.
Ingredients
Dry Ingredients
-
1½ cups all-purpose flour
-
½ cup unsweetened cocoa powder
-
1 teaspoon baking soda
-
½ teaspoon salt
Wet Ingredients
-
½ cup unsalted butter, softened
-
1 cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1 cup buttermilk
-
½ cup hot fudge sauce
-
1 cup semi-sweet chocolate chips
Fudge Topping
-
½ cup hot fudge sauce, warmed
-
¼ cup semi-sweet chocolate chips
-
2 tablespoons chopped nuts (optional)
Instructions
-
Preheat and Prep:
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal. -
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. -
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. -
Combine Wet and Dry:
Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix. -
Fold in Fudge and Chips:
Gently fold in the hot fudge sauce and chocolate chips until evenly distributed throughout the batter. -
Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
-
Cool and Finish:
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, drizzle with the warmed fudge sauce and sprinkle with extra chocolate chips and chopped nuts, if desired.
Notes
-
Serving Tip: Slice while slightly warm for the gooiest texture, and serve with ice cream or whipped cream.
-
Storage: Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days.
-
Freezing: Wrap cooled bread tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat slices as desired.