Decadent Hot Fudge Brownie Bread
Rich, fudgy brownie bread with milk chocolate chips, cocoa powder, and a decadent ganache drizzle—perfect for chocolate lovers craving a sweet treat.
Personal Story Behind the recipe
Every time I think of “Hot Fudge Brownie Bread,” I’m transported back to a rainy afternoon when I was determined to impress my friends with something extra special—something more than just a basic brownie. Armed with milk chocolate chips, Dutch-processed cocoa powder, and a sprinkle of kitchen courage, I transformed a classic loaf into a fudgy masterpiece. The smell of melting chocolate and warm cocoa filling the house is a memory that still makes me smile. That loaf, with its decadent ganache drizzle, became an instant hit—now, it’s my secret weapon for potlucks, birthdays, and any day that needs a little extra chocolate magic.
Unique Selling Points of the recipe
If you’re looking for a chocolate treat that’s part bread, part brownie, and all kinds of delicious, this “Hot Fudge Brownie Bread” has your name on it! Let’s talk highlights:
- Unbeatable Fudginess: Thanks to the melted milk chocolate chips and Dutch-processed cocoa powder, every bite of this bread is rich, moist, and oh-so-indulgent.
- Decadent Ganache Drizzle: A glossy milk chocolate ganache takes this bread from “yum” to “WOW!”—a drizzle that melts right into every crevice.
- Effortless Baking: No complicated steps here; a simple mix-and-pour batter that even beginners can master.
- Perfectly Portable: Slice it, pack it, and take it anywhere—a sweet treat that’s as travel-friendly as it is irresistible.
- Guaranteed Crowd-Pleaser: Whether it’s a bake sale, family gathering, or a sweet gift, this bread is sure to impress even the pickiest chocolate lovers.
Ingredients Notes
Before diving into the kitchen, let’s talk ingredients! Each element in this “Hot Fudge Brownie Bread” plays a starring role in the symphony of chocolatey goodness:
- Milk Chocolate Chips: These are melted into the batter and also feature in the ganache drizzle. Choose high-quality chips for the best flavor.
- Dutch-Processed Cocoa Powder: Rich and smooth, this cocoa powder adds that deep chocolate note—don’t substitute regular cocoa unless you’re okay with a less intense flavor.
- All-Purpose Flour: Provides structure to the bread while keeping it soft and moist.
- Eggs (Room Temperature): Whipped until light and fluffy, these eggs give the bread its signature rise and delicate crumb.
- Vegetable Oil: Keeps the bread moist and tender—don’t skimp on this ingredient.
- Granulated Sugar: Sweetens the loaf while also contributing to its soft texture.
- Heavy Cream: Essential for the ganache, creating that luscious, pourable chocolate sauce that finishes the bread beautifully.
Step-by-Step Instructions
Alright, time to roll up those sleeves! Let’s break down this “Hot Fudge Brownie Bread” into easy-to-follow steps so you can get from mixing bowl to first bite without breaking a sweat:
Step 1: Prepare the Pan
Preheat your oven to 325°F and spray a 9×5-inch metal loaf pan with nonstick cooking spray. Line the bottom with parchment if you like—trust me, your loaf will thank you later.
Step 2: Melt the Chocolate
In a medium microwave-safe bowl, add the milk chocolate chips. Microwave in 30-second bursts, stirring each time, until the chocolate is smooth and glossy. Let it cool slightly so it doesn’t scramble the eggs later.
Step 3: Mix the Dry Ingredients
Grab another bowl and whisk together the flour, Dutch-processed cocoa powder, baking soda, and kosher salt. This ensures no lumps of cocoa hide out in your bread!
Step 4: Beat the Eggs and Sugar
In the bowl of a stand mixer fitted with a paddle attachment, add the room-temperature eggs and granulated sugar. Beat on medium speed until light and fluffy—about 5 minutes of mixing will do the trick.
Step 5: Combine Wet Ingredients
With the mixer on low, add the melted chocolate, vegetable oil, and water. Mix just until smooth, inhaling that glorious chocolate aroma.
Step 6: Incorporate the Dry Ingredients
Slowly add the dry mixture to the wet ingredients, mixing until no lumps remain. The batter should be thick, shiny, and irresistibly chocolatey.
Step 7: Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top. Bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs—no wet batter, please!
Step 8: Cool Completely
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool fully. Patience, my friend—the ganache is worth the wait.
Step 9: Make the Ganache
Place the remaining milk chocolate chips in a heat-safe bowl. In a small saucepan, bring the heavy cream to a gentle simmer, stirring occasionally to avoid scorching. Pour the hot cream over the chocolate and let it sit for a minute. Stir slowly until the chocolate is melted and the mixture is smooth and glossy.
Step 10: Drizzle That Ganache!
Pour or drizzle the ganache over the cooled bread, letting it cascade down the sides. Let it set for at least 10-15 minutes before slicing. Now you’ve got yourself a masterpiece!
Storage Options
Your “Hot Fudge Brownie Bread” deserves some TLC even after it’s cooled. To keep it moist and delicious, store it in an airtight container at room temperature for up to three days—if it lasts that long! For longer storage, wrap it tightly in plastic wrap and pop it in the freezer for up to three months. Just let it thaw overnight on the counter before diving back into chocolate heaven.
Variations and Substitutions
Because we all love a bit of creativity in the kitchen, here are some fun ways to put your own twist on “Hot Fudge Brownie Bread”:
- Swap the Chips: Try dark chocolate chips or even white chocolate for a fun flavor change.
- Nutty Crunch: Add a handful of chopped walnuts or pecans to the batter for extra texture.
- Espresso Kick: Dissolve a teaspoon of instant espresso powder in the water for a mocha twist that’ll wake up your taste buds.
- Frosting Alternative: Instead of ganache, top the bread with a simple dusting of powdered sugar or a drizzle of caramel sauce for a different vibe.
- Mini Loaves: Divide the batter between mini loaf pans for perfectly portioned treats—great for gifting!
Hot Fudge Brownie Bread
Ingredients
For the Bread:
- 1 cup (168g) milk chocolate chips
- 1¼ cups (156g) all-purpose flour
- ½ cup 59 g Dutch-processed cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs at room temperature
- 1¼ cups (250g) granulated sugar
- ½ cup (109g) vegetable oil
- ¾ cup water
For the Milk Chocolate Ganache:
- ½ cup (84g) milk chocolate chips
- ¼ cup (59.5g) heavy cream
Instructions
To Prepare the Bread:
- Preheat the oven to 325°F (163°C). Grease a 9×5-inch metal loaf pan with nonstick cooking spray, ensuring all sides are thoroughly coated.
- In a medium, microwave-safe bowl, place the milk chocolate chips. Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth. Allow it to cool slightly.
- In a separate medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, add the room-temperature eggs and granulated sugar. Beat on medium speed for approximately five minutes, or until the mixture becomes light and fluffy.
- Reduce the mixer speed to low and add the melted chocolate, vegetable oil, and water. Continue mixing until the batter is smooth and homogeneous.
- Gradually incorporate the dry ingredients into the wet mixture, mixing gently until no lumps remain and the batter is well combined.
- Pour the prepared batter into the greased loaf pan, ensuring the top is smooth and level. Bake for 85 to 90 minutes, or until a toothpick inserted into the center of the loaf comes out with only a few moist crumbs, but no wet batter.
- Remove the loaf from the oven and allow it to cool completely on a wire rack before applying the ganache.
To Prepare the Milk Chocolate Ganache:
- Place the milk chocolate chips in a heat-safe bowl.
- In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally to prevent scorching.
- Pour the hot cream over the milk chocolate chips and allow it to sit undisturbed for one to two minutes.
- Gently stir the mixture until all chocolate chips are melted and the ganache is smooth and glossy.
- Allow the ganache to cool and thicken slightly before drizzling it over the cooled bread.
- Once drizzled, let the ganache set for at least 10 to 15 minutes prior to slicing and serving.
