Hot Fudge Brownie Bread

Why You’ll Love This Recipe

I love how this bread delivers the fudgy center of a brownie with the ease of a quick bread loaf. No mixer required, just one bowl, and I end up with a bakery-style dessert that makes the whole kitchen smell amazing. It slices beautifully, stores well, and tastes even better the next day. Whether I serve it warm with ice cream or sneak a slice for breakfast (yes, I’ve done it), it’s always a win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted butter (melted)

• granulated sugar

• brown sugar

• large eggs

• vanilla extract

• all-purpose flour

• unsweetened cocoa powder

• salt

• baking powder

• chocolate chips

• hot fudge sauce (plus extra for drizzling)

Directions

1. I preheat the oven to 350°F (175°C), grease a 9×5-inch loaf pan, and line it with parchment paper.

2. In a large mixing bowl, I whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.

3. I add the eggs one at a time, whisking well after each addition, then stir in the vanilla.

4. In a separate bowl, I sift together the flour, cocoa powder, salt, and baking powder.

5. I add the dry ingredients to the wet and stir until just combined—being careful not to overmix.

6. I fold in the chocolate chips and hot fudge sauce until evenly distributed throughout the batter.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for 55–65 minutes, checking with a toothpick—moist crumbs are perfect, but no raw batter.

9. After baking, I let the loaf cool in the pan for 15 minutes, then lift it out to cool completely. Before serving, I drizzle extra hot fudge over the top for that decadent finish.

Servings and Timing

This recipe yields 10 slices.

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 15 minutes

It’s perfect as a dessert, gift loaf, or indulgent snack with coffee.

Variations

• I sometimes swirl extra hot fudge into the batter before baking for a gooier center.

• For a nutty twist, I fold in chopped walnuts or pecans.

• To intensify the chocolate flavor, I use dark chocolate chips or chunks.

• If I want a hint of espresso, I stir in ½ teaspoon of instant coffee powder.

• A sprinkle of sea salt on top adds an amazing contrast to the sweetness.

Storage/Reheating

I store leftover slices in an airtight container at room temperature for up to 3 days. For longer storage, I wrap slices and freeze them for up to 2 months. To reheat, I microwave a slice for 15–20 seconds or warm it in a low oven until soft and fudgy again. A scoop of vanilla ice cream or a dollop of whipped cream makes it even better.

FAQs

Can I make this recipe gluten-free?

Yes, I’ve made it with a 1:1 gluten-free flour blend and it worked well. The texture was slightly softer but still fudgy and delicious.

What kind of hot fudge should I use?

I use store-bought hot fudge sauce for convenience, but homemade works beautifully too. Just make sure it’s thick and rich.

How do I know when the bread is done?

I look for a slightly cracked top and a toothpick that comes out with moist crumbs (not wet batter). The center should feel firm but still soft.

Can I use a different pan size?

This recipe is best in a 9×5-inch loaf pan. If I use a smaller or different shape, I adjust the baking time and keep an eye on doneness.

Can I serve it warm?

Absolutely. I love it warm with extra fudge and ice cream. Just let it cool enough to slice cleanly, then reheat individual slices if desired.

Conclusion

Hot Fudge Brownie Bread is the ultimate dessert loaf—rich, fudgy, and completely indulgent. I love how it combines the comfort of homemade brownies with the simplicity of a quick bread. Whether I’m baking for a celebration or just treating myself, this recipe always hits the sweet spot.

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