Hot Fudge Brownie Bread: A Decadent Twist on Dessert

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare the Pan: Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.

Combine Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Sift Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
Mix Together: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Add Chocolate Chips: Stir in the chocolate chips to distribute evenly.

Pour Batter: Pour the batter into the prepared loaf pan, spreading it evenly.
Add Hot Fudge: Drizzle the hot fudge sauce over the top and use a knife to swirl it into the batter for a marbled effect.
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and Serve: Slice the bread into thick pieces and dust with powdered sugar if desired. Serve warm for an extra gooey experience.

Room Temperature Ingredients: Ensure eggs are at room temperature to help the batter mix evenly.
Swirling Technique: Don’t over-swirl the hot fudge; leaving distinct ribbons creates a beautiful appearance and varied texture.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutty Twist: Add 1/4 cup of chopped walnuts or pecans for added crunch.
Double Chocolate: Use dark chocolate chips or chunks for a richer flavor.
Ice Cream Pairing: Serve a slice with a scoop of vanilla ice cream for a classic combination.