Description
This Fudge Brownie Bread is the ultimate decadent treat combining the rich, chocolatey flavor of brownies with the soft, loaf-like texture of bread. Packed with semi-sweet chocolate chips and optional nuts, this recipe uses hot coffee to enhance the cocoa flavor and produce a moist, glossy batter. Perfect for dessert or an indulgent snack, this loaf is easy to make with simple ingredients and yields one satisfying loaf.
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
Mix-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 create a smooth mixture.
- Add vanilla extract: Stir in the vanilla extract until evenly distributed.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even mixing.
- Gradually add dry ingredients to wet ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed if using a stand mixer, or folding with a spatula until just combined. Take care not to overmix to maintain a tender crumb.
- Stir in chocolate chips and nuts (optional): Fold in the semi-sweet chocolate chips and chopped walnuts or pecans if using, evenly distributing them throughout the batter.
- Add hot coffee: Slowly pour in the hot brewed coffee and stir until the batter becomes smooth and glossy, which also helps to intensify the chocolate flavor.
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
- Prepare the loaf pan: Grease and lightly flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Pour batter into the pan: Pour the prepared batter into the loaf pan and spread it evenly with a spatula for uniform baking.
- Bake: Place the loaf pan in the oven and bake for 50-60 minutes, or until a wooden skewer inserted in the center comes out with moist crumbs attached but no raw batter.
- Cool in the pan: Remove the pan from the oven and let the bread cool in the pan for 15-20 minutes to firm up.
- Transfer to cooling rack: Carefully turn the bread out onto a wire rack and allow it to cool completely to room temperature.
- Slice and serve: Once cooled, slice the fudge brownie bread with a serrated knife. Serve as is or accompany with vanilla ice cream, chocolate sauce, or a dusting of powdered sugar for extra indulgence.
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. For longer storage, wrap tightly in plastic wrap and foil and freeze. Thaw at room temperature before serving.
Notes
- You can omit the nuts if you prefer a nut-free version or substitute with your favorite nuts.
- Adding hot coffee enhances the chocolate flavor but does not make the bread taste like coffee.
- Make sure not to overmix the batter once the dry ingredients are added to avoid a dense texture.
- Use a serrated knife to slice the bread cleanly without crumbling.
- To add extra moisture, serve slices with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
- The bread keeps well when stored properly and can be frozen for up to 3 months.
