Hot Fudge Brownie Loaf
Hot Fudge Brownie Loaf
Yield: 10 slices
Equipment: 9-by-5-inch metal loaf pan, parchment, bowls, thermometer
Time and setting: 350°F; 45–55 minutes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup melted butter
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
- 1/3 cup heavy cream
Method
- Heat oven to 350°F. Line loaf pan. Whisk flour, cocoa, baking powder, and salt.
- Whisk eggs and sugar; add butter, yogurt, and vanilla. Fold in dry mixture and half the chips.
- Spread in pan. Bake 45–55 minutes until center reaches 160°F and tester has moist crumbs, not wet batter. Cool 20 minutes, then rack.
- Heat cream until steaming; pour over remaining chips, wait 2 minutes, and stir smooth. Spoon over cooled loaf.
Preparation notes
Read the method, prepare equipment, and arrange ingredients in order. Divide evenly and preserve all rest or chilling time.
Substitutions
Coffee may replace 2 tablespoons yogurt for deeper flavor. Use dairy-free compatible chocolate and cream if required.
Storage and safety
Store covered 2 days room temperature or 5 days refrigerated. Freeze unfrosted slices up to 2 months.
Batter and pan preparation
Line the 9-by-5-inch metal pan lengthwise with parchment, leaving handles on two sides, and grease the exposed short ends. Whisk cocoa with flour before it touches liquid so dry pockets do not survive in the dark batter. After folding, the batter should be glossy, thick, and spreadable rather than pourable. Level it into the corners so the center and ends bake at similar rates.
Doneness and troubleshooting
Begin checking at 45 minutes. Insert the thermometer and tester through the central crack without touching the pan bottom. A fully baked loaf reaches 160°F and shows moist crumbs, not shiny batter. A sunken center usually indicates underbaking or excessive air beaten into the eggs. If the edges are done but the center is wet, cover loosely with foil and continue in five-minute intervals. Cool 20 minutes in the pan before lifting; moving sooner can split the warm loaf.
Ganache and slicing
Chop chocolate chips if they are large so the hot cream melts them evenly. The cream should steam but not boil. After the two-minute rest, stir from the center outward until smooth. Let ganache thicken for 10–15 minutes before spreading; hot ganache runs off, while cold ganache tears the surface. Cool the topped loaf completely. For ten clean slices, warm a serrated knife, dry it, and wipe between cuts.
Service notes
For serving, cut only after ganache has lost its wet shine. A room-temperature slice tastes softer, while a refrigerated slice is denser; neither difference means the loaf is underbaked. Bring refrigerated slices to room temperature for 15 minutes.
