Hot Fudge Brownie Bread
250kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour blend for gluten-free option.
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted Can be replaced with coconut oil or dairy-free butter substitute.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot fudge sauce
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt until well mixed.
- In another bowl, whisk together the melted butter, eggs, and vanilla extract until fully blended.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Fold in the hot fudge sauce until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before slicing and serving.
Nutrition
Serving1gCalories250kcalCarbohydrates35gProtein3gFat12gSaturated Fat7gSodium150mgFiber2gSugar20g
Notes
For serving, enjoy the bread warm, topped with a scoop of vanilla ice cream drizzled with extra hot fudge. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to a month. To reheat, microwave slices briefly or warm them in a toaster oven.