Ingredients
For the Bread:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
For the Hot Fudge Topping:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon corn syrup (optional, for extra gloss)
Instructions
Instructions:
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Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
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Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
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Combine Wet Ingredients: In a separate large bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla, mixing until fully incorporated.
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Bring It Together: Slowly add the dry ingredients to the wet mixture, alternating with milk, until fully combined. Stir in chocolate chips.
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Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
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Make the Fudge Topping: In a small saucepan, heat the cream over medium heat until it begins to simmer. Remove from heat, add chocolate chips, butter, and corn syrup (if using), and stir until smooth and glossy.
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Assemble: Pour the hot fudge over the warm brownie bread, letting it drip down the sides. Top with extra chocolate chips for that bakery-style finish.
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Serve: Slice, serve warm, and enjoy every gooey bite.
Notes
Variations and Tips
- Add Nuts: Mix in chopped walnuts or pecans for a bit of crunch.
- Make It Boozy: Add a splash of espresso or coffee liqueur to the fudge topping for an adult twist.
- Double the Fudge: For extreme chocolate lovers, poke holes in the loaf with a skewer before pouring on the fudge—it will soak in like a poke cake!
- Storage: Store in an airtight container for up to 4 days, or freeze slices for a quick chocolate fix anytime.