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Hot Fudge Brownie Bread

A deliciously chocolatey loaf that combines the richness of brownies with the sliceable texture of quick bread, complete with a gooey fudge swirl.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour Spoon and level to avoid packing.
  • 1/3 cup Unsweetened cocoa powder Natural cocoa is preferred.
  • 1/2 cup Granulated sugar Balances the cocoa flavor.
  • 1/4 cup Brown sugar Adds moisture and warmth.
  • 1 tsp Baking powder Helps the bread rise.
  • 1/2 tsp Salt Balances sweetness.
Wet Ingredients
  • 2 large Eggs Room temperature is best.
  • 1/2 cup Neutral oil Can substitute melted butter for richer flavor.
  • 1/4 cup Milk Whole milk or dairy alternative is fine. Optional coffee is recommended.
  • 1 tsp Vanilla extract Always a must in baking.
  • 1/2 cup Chocolate chips or chunks Fold some into the batter and save some for topping.
  • 1/2 cup Hot fudge sauce Swirl for pockets of gooey goodness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan and line it with parchment paper, leaving an overhang for easy lifting.
Mixing Ingredients
  1. In a big bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt until combined.
  2. In another bowl, whisk the eggs, oil, milk, vanilla, and optional coffee until smooth.
  3. Pour the wet ingredients into the dry and stir with a spatula until just combined. A few streaks of flour are fine.
  4. Fold in most of the chocolate chips.
Baking
  1. Spread half of the batter into the prepared pan. Warm the hot fudge sauce slightly until pourable, then spoon a swirl over the batter.
  2. Add the remaining batter and top with another light swirl of fudge. Sprinkle remaining chocolate chips on top.
  3. Bake for 55 to 65 minutes or until a toothpick comes out with a few moist crumbs. Start checking around 50 minutes.
  4. Let the bread cool in the pan for 15 minutes, then lift it out to cool completely before slicing.

Notes

For a great make-ahead treat, wrap in plastic for short-term storage. It lasts up to 5 days in the fridge, and up to 2 months in the freezer when individually wrapped. Add nuts for extra crunch if desired.