Hot Fudge Brownie Bread

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.

Total Time: 1 hour 20 minutes
Yield: 10 servings

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

1. 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.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. 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.
4. 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.
5. Fold in Fudge and Chips:
   Gently fold in the hot fudge sauce and chocolate chips until evenly distributed throughout the batter.
6. 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.
7. 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.

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