Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Combine wet ingredients: In a large bowl, whisk the melted butter and sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
- Incorporate dry into wet: Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Layer the fudge: Pour half of the batter into the loaf pan, drizzle half of the hot fudge sauce, then repeat with the remaining batter and fudge. Swirl with a knife.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm with extra hot fudge or ice cream. Enjoy!
Notes
For a deeper chocolate flavor, add ½ teaspoon espresso powder.
Substitute walnuts with pecans or omit for a nut-free version.
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
Substitute walnuts with pecans or omit for a nut-free version.
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
