Hot Fudge Brownie Bread
250kcal
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
Fudge Layer and Extras
- 0.5 cup hot fudge sauce (store-bought or homemade)
- 0.5 cup chopped walnuts (optional) Can be replaced with other nuts.
- 0.5 cup chocolate chips (optional) You can use white, dark, or peanut butter chips.
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a large bowl, whisk the melted butter and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
Layering and Baking
- Pour half of the brownie batter into the greased loaf pan. Drizzle half of the hot fudge sauce over the batter, then repeat with the remaining batter and fudge.
- Use a knife to swirl the two together for a marbled effect.
- Place the loaf pan in the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cooling and Serving
- Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Slice and serve warm, with extra hot fudge or a scoop of ice cream if desired. Enjoy!
Nutrition
Serving1gCalories250kcalCarbohydrates32gProtein3gFat12gSaturated Fat7gSodium150mgFiber1gSugar18g
Notes
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend. Store leftovers in an airtight container at room temperature for up to 3 days. Reheat slices in the microwave for an indulgent treat.