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Clean recipe · wellmadebykiley.com

Brown Butter Hot Fudge Brownie Loaf

This Brown Butter Hot Fudge Brownie Loaf is ultra-soft, deeply fudgy, and incredibly rich with the most decadent chocolate flavor. Made with nutty brown butter and melty chocolate, it bakes up to decadent perfection. Serve it warm with vanilla ice cream, a generous drizzle of homemade hot fudge sauce, and a sprinkle of flaky sea salt for the ultimate chocolate lover’s dessert.

Original recipe: wellmadebykiley.com

Yield:
8 servings
Prep:
25 min
Cook:
60 min
Total:
1 hr 25 min
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Brown Butter Hot Fudge Brownie Loaf

Ingredients

  1. 1/4 cup (58g) salted butter
  2. 2/3 cup (135g) semi-sweet chocolate chips
  3. 1 cup (240ml) half and half or heavy cream
  4. 3/4 cup (165g) granulated sugar
  5. 6 tbsp (36g) unsweetened cocoa powder
  6. 1/4 tsp (1g) salt
  7. 2 tbsp (27g) vanilla extract
  8. 1 1/2 cups (180g) all-purpose flour
  9. 1/2 cup (48g) unsweetened cocoa powder
  10. 1 tsp (6g) baking soda
  11. 1/2 tsp (3g) salt
  12. 1/2 cup (113g) salted butter
  13. 3/4 cup (165g) granulated sugar
  14. 1 cup (240ml) buttermilk (substitution: 1 tbsp apple cider vinegar or lemon juice mixed with 1 cup milk of choice), at room temperature
  15. 2 eggs, at room temperature
  16. 1 tsp (4g) vanilla extract
  17. 1/2 cup (140g) hot fudge sauce, see recipe above
  18. 1/2 cup (100g) chocolate chips of choice or chopped chocolate
  19. Vanilla ice cream, for serving
  20. Flaky sea salt, for serving

Instructions

  1. Start by preparing the hot fudge sauce. In a medium saucepan over medium-low heat, melt the butter and chocolate chips, stirring frequently.
  2. Once melted, slowly whisk in the half and half (or heavy cream) until combined. Then, whisk in the sugar, cocoa powder, and salt.
  3. Cook over medium heat for 5 minutes, until the mixture comes to a boil. Then, reduce the heat and simmer for another 2-3 minutes, stirring frequently, until just slightly thickened.
  4. Remove from the heat and stir in the vanilla.
  5. Allow to cool and transfer it to a heat-safe jar or bowl until adding to the batter. You can store in the fridge for up to 3 weeks.
  6. Preheat the oven to 350F. Grease and line a standard 9x5” loaf pan with parchment paper. Set aside.
  7. Add the 1/2 cup (113g) butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes).
  8. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  9. Once the brown butter has slightly cooled, add the sugar and whisk to combine.
  10. Then beat in the eggs, buttermilk, and vanilla until combined and smooth.
  11. Add the dry ingredients to the wet. Fold until just combined.
  12. Gently fold in the 1/2 cup of the hot fudge sauce, making sure not to over-mix. Then, fold in the chocolate chips.
  13. Pour the batter into the prepared loaf pan. Top with extra chocolate chips if desired.
  14. Bake at 350F for 50-60 minutes, or until a toothpick inserted into the middle comes out clean or with moist crumbs.
  15. Allow to cool in the pan for 15-20 minutes, then remove the loaf from the pan and transfer to a wire cooling rack.
  16. Serve warm with a scoop of vanilla ice cream, an extra drizzle of the hot fudge sauce, and flaky sea salt, if desired.