Ingredients
Scale
- 1 cup (226g) unsalted butter, melted
- 1 ¼ cups (250g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup (120g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120ml) hot water
- 1 cup (175g) semi-sweet chocolate chips
For the Hot Fudge Swirl:
- ½ cup (120ml) hot fudge sauce, slightly warmed
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Add eggs and vanilla extract, mixing until smooth.
- Prepare Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Combine: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Pour in the hot water and mix until smooth.
- Add Chocolate Chips: Fold in the chocolate chips.
- Layer & Swirl: Pour half of the batter into the prepared loaf pan. Drizzle half of the hot fudge over the batter, swirling it with a knife. Repeat with the remaining batter and fudge.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool & Serve: Let the brownie bread cool in the pan for 10 minutes, then transfer it to a wire rack. Serve warm with extra hot fudge or ice cream!
Notes
- Serving Suggestions: Serve warm with vanilla ice cream or drizzle with caramel for extra indulgence.
- Variations: Add chopped nuts (walnuts or pecans) for crunch, or mix in white chocolate chips for a flavor contrast.
- Storage: Store in an airtight container at room temperature for 3-4 days or refrigerate for up to 1 week. Can be frozen for up to 2 months.
- Dietary Adjustments: Use gluten-free flour blend to make it gluten-free, or dairy-free butter & chocolate to make it dairy-free.