Hey there! So, I recently stumbled upon this delightful creation called Hot Fudge Brownie Bread—yes, you heard that right. It’s like the best of both worlds: the dense, fudgy goodness of a brownie mixed with the soft, comforting texture of bread. I remember whipping this up for the first time on a rainy afternoon, when my kids were bored and the pantry seemed surprisingly well-stocked. You know those days, right? Well, let me tell you, this little experiment was a hit (and a sticky one at that)!
Why You’ll Love This
I make this when there’s a serious chocolate craving in the house (which is pretty much every weekend). My family goes crazy for this because it’s got that indulgent chocolate kick without being as heavy as a full-on cake. Plus, it’s surprisingly easy to make, even if you’re a bit distracted by life (or a particularly gripping book). Just don’t forget the napkins, because it can get kinda messy!
Ingredients You’ll Need
- 1 cup unsalted butter, melted (I sometimes use coconut oil when I’m out of butter)
- 1 1/2 cups granulated sugar (brown sugar works in a pinch too)
- 4 large eggs
- 1 teaspoon vanilla extract (my grandmother always insisted on pure vanilla)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (whichever brand you fancy)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup hot fudge sauce (store-bought or homemade, no judgment!)
Let’s Get Baking!
- Preheat your oven to 350°F (175°C). Grease a loaf pan; I sometimes line it with parchment paper if I’m feeling fancy.
- Mix the melted butter and sugar in a large bowl until smooth. This is where I usually sneak a taste to make sure it’s sweet enough—shh!
- Add the eggs and vanilla, mixing until everything looks like it’s getting along nicely.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Slowly add this dry mix to the wet ingredients, stirring until just combined. Don’t worry if it looks a bit weird at this stage—it always does!
- Pour half the batter into your prepared pan, drizzle half of the hot fudge over it, then add the remaining batter and top with the rest of the fudge. It’s like a chocolatey sandwich of sorts!
- Bake for about 45-55 minutes, or until a toothpick poked into the center comes out mostly clean. I tend to pull it early because my oven’s a bit temperamental.
Notes from My Kitchen
After a few attempts, I’ve realized it’s better to let the bread cool before diving in, though, honestly, in my house, it never lasts more than a day! Also, if it caves a bit in the middle, that’s normal—it’s just the fudge doing its thing.
Experimenting with Variations
Once, I tried adding chopped nuts for a bit of crunch, but the kids weren’t thrilled. On the flip side, sprinkling a bit of sea salt on top before baking? Game changer. Oh, and I’ve tried adding a splash of coffee to the batter for a mocha vibe, which was pretty good.
What If I Don’t Have…
No loaf pan? No problem. A small baking dish works too, though the baking time might differ slightly. And, if you’re missing a whisk, a fork will do in a pinch—trust me, I’ve been there.
How to Store (Not That It’ll Last Long!)
Store any leftovers in an airtight container at room temp for up to 3 days. But seriously, it never makes it past day one in our household.
Serving Suggestions
We love this warm with a scoop of vanilla ice cream on the side. My dad likes to dunk his in a glass of milk, which sounds odd but actually tastes pretty great.
Lessons Learned (The Hard Way)
I once tried rushing the cooling process by popping it in the fridge; the bread turned out rock hard, so patience is key here. Also, using a cheap cocoa powder can dull the flavor—splurge a little, it’s worth it!
FAQ Time!
Can I use a different kind of chocolate? Sure thing! Dark chocolate tends to work best, but I guess you could experiment with milk chocolate if you’re a fan.
How do I know when it’s done? Good question! When the edges start pulling away from the pan and the top looks set, you should be good to go. But don’t panic if it’s a little gooey; it’s supposed to be fudgy after all!