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Ultimate Gooey Hot Fudge Brownie Bread (Made From Scratch)

Two thick slices of marbled hot fudge brownie bread showing rich chocolate swirls and a lighter center, served on a white plate.
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You will make this rich, fudgy loaf that combines the best parts of a dense brownie and a moist quick bread, swirled with hot fudge sauce for an intensely chocolate experience.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup hot fudge sauce (for batter swirl)
  • 1/2 cup hot fudge sauce (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. Gently fold in the chocolate chips.
  7. Pour half of the batter into the prepared loaf pan. Drizzle half of the 1/2 cup of hot fudge sauce (for batter swirl) over the batter. Top with the remaining batter, and then drizzle the remaining fudge sauce on top. Use a knife or skewer to gently swirl the fudge into the batter.
  8. Bake for 50 to 60 minutes. Test for doneness by inserting a toothpick into the center; it should come out with moist crumbs attached, not wet batter, to keep the bread fudgy.
  9. Let the bread cool in the pan on a wire rack for 20 minutes.
  10. Carefully remove the loaf from the pan and let it cool completely on the wire rack.
  11. Once cool, warm the remaining 1/2 cup of hot fudge sauce until pourable. Drizzle or spread the warm fudge generously over the top of the cooled loaf. Let the topping set before slicing and serving your sliceable brownie treat.

Notes

  • For the fudgiest texture, avoid overbaking. The center should remain dense and moist, similar to a true brownie.
  • If you prefer a richer chocolate flavor, substitute 1/4 cup of the flour with an equal amount of dark cocoa powder.
  • Serve this rich chocolate baked goods warm with a scoop of vanilla ice cream for an indulgent chocolate loaf experience.

Nutrition

Find it online: https://gourmetgaze.com/hot-fudge-brownie-bread-recipe/