Description
This Fudge Brownie Bread is an ultra-decadent, rich treat combining the fudgy texture of brownies with the convenience of bread. Infused with cocoa and coffee for depth of flavor, studded with semi-sweet chocolate chips, and optionally enhanced with nuts, this loaf is perfect for dessert lovers looking for a moist, chocolatey indulgence that can be enjoyed sliced or paired with ice cream.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Melt the butter: In a large microwave-safe bowl, melt the butter in 30-second intervals, stirring in between, until completely melted. Alternatively, melt in a saucepan over low heat.
- Combine butter and sugar: Add the granulated sugar to the melted butter and whisk vigorously until well combined.
- Incorporate the eggs: Add the eggs one at a time, whisking well after each addition to ensure a smooth mixture.
- Add vanilla extract: Stir in the vanilla extract to enhance the flavor.
- Combine dry ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt to evenly distribute the leavening and cocoa.
- Gradually add dry ingredients to wet ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined, taking care not to overmix to keep the bread tender.
- Stir in chocolate chips and nuts (optional): Fold in the semi-sweet chocolate chips and chopped nuts if using, ensuring an even distribution throughout the batter.
- Add hot coffee: Slowly pour in the hot brewed coffee and stir until the batter is smooth and glossy, which adds moisture and enhances the deep chocolate flavor.
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Prepare the loaf pan: Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Pour batter into the pan: Transfer the batter into the prepared loaf pan and spread it evenly for uniform baking.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted in the center comes out with moist crumbs attached, indicating perfect doneness.
- Cool in the pan: Let the bread cool in the pan for 15-20 minutes to set before removing it.
- Transfer to wire rack: Carefully transfer to a wire rack to cool completely, which prevents sogginess by allowing air circulation.
- Slice and serve: Once fully cooled, slice with a serrated knife to serve.
- Enjoy: Serve the fudge brownie bread on its own, or elevated with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a dusting of powdered sugar for extra indulgence.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For long-term storage, freeze tightly wrapped in plastic wrap and foil; thaw at room temperature before serving.
Notes
- Using hot brewed coffee enhances the chocolate flavor without imparting a strong coffee taste.
- Chopped nuts are optional but add a nice crunch contrast to the fudgy bread.
- To test doneness, the skewer should come out with moist crumbs, not wet batter.
- Allow the bread to cool completely before slicing to ensure clean slices.
- For an extra moist texture, do not overbake.
- Leftovers store well in the fridge and can be warmed slightly before serving.
- Freezing is recommended for keeping the bread fresh longer; just be sure to wrap tightly to prevent freezer burn.
