Amazing Brown Butter Fudge Brownie Loaf Recipe

#chocolate #brownie #recipe #cake #dessert
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Perfect! Perfect!! Perfect!!! This Brown Butter Hot Chocolate Fudge Brownie Loaf is the ultimate dessert experience! The brown butter adds a deep, nutty flavor that enhances the overall taste of the brownies, fudge sauce keeps the brownie loaf moist and tender, making each bite melt in your mouth. Made with high-quality chocolate, the homemade fudge sauce adds an extra layer of decadence that store-bought sauces can’t match. Despite its impressive taste, this brownie loaf is straightforward to prepare, making it perfect for both beginner and experienced bakers. Enjoy~!!^^
*Ingredients:
Brownie Loaf:
All-purpose flour 225g
Dutch-Process Cocoa Powder 55g
Baking Soda 1 tsp
Salt 1/2 tsp
Salted Butter 113g
Granulated Sugar 100g
Eggs (at room temperature) 2 large
Vanilla Extract 1 tsp
Buttermilk (at room temperature) 225g
Semi-Sweet Chocolate Chips (mini) 75g
Milk Chocolate Chips 70g
Hot Fudge Sauce(see recipe below) 1/2 cup
Hot Fudge Sauce:
Salted Butter 57g
Semi-Sweet Chocolate Chips 120g
Evaporated Milk 250g
Granulated Sugar 80g
Dutch-Process Cocoa Powder 40g
Salt 1/4 tsp
Vanilla Extract 2 tbsp
Other:
Vanilla ice cream, for serving
Loaf Tin Size: 9x5 inch
*Instructions:
1. Prepare the hot fudge sauce. In a saucepan over low-medium heat, melt the butter and chocolate chips, stirring frequently.
2. Once melted, slowly whisk in the evaporated milk until combined. Then, whisk in the sugar, cocoa powder, and salt.
3. Cook over medium heat for about 5 minutes, until the mixture comes to a boil. Then, reduce the heat and simmer for another 2-3 minutes, stirring frequently.
4. Remove from the heat and stir in the vanilla extract.
5. Then, allow to cool and transfer it to a heat-safe jar until adding to the batter.
6. Preheat the oven to 350F. Grease and line a standard 9x5” loaf pan with parchment paper. Set aside.
7. Brown the butter. Add the butter to a saucepan over medium heat. Allow to melt and slightly brown, while stirring continuously (~5-7 minutes). Remove from heat and set aside to cool slightly.
8. Make the batter. In a medium bowl, whisk together the AP flour, cocoa powder, baking soda, and salt.
9. In a large bowl, whisk together the slightly cooled brown butter and sugar.
10. Beat in the eggs and vanilla extract until combined.
11. Alternate between adding the dry ingredients and buttermilk to the wet mixture in two increments. Stir until just combined.
12. Gently fold in a 1/2 cup of the hot fudge sauce, making sure not to over-mix.
13. Fold in the semi-sweet chocolate chips. I use mini chocolate chips to melt into the brownie more easily.
14. Pour the batter into the prepared loaf pan. Top with milk chocolate chips.
15. Bake at 350F for 50-60 minutes, or until a toothpick inserted into the middle comes out with a bit moist crumbs. Do not overbaking.
16. Allow to cool for 10 minutes, then remove the loaf from the pan and cool on a wire cooling rack.
17. Serve warm with a scoop of vanilla ice cream and the leftover hot fudge sauce.

[@Hearts4sugar]

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