Hot Fudge Brownie Bread Recipe: A Gooey, Chocolate-Packed, and Irresistible Dessert
Hot Fudge Brownie Bread is the ultimate treat for chocolate lovers. Imagine the rich flavor of brownies fused with the comforting texture of quick bread, swirled with gooey hot fudge throughout. This dessert delivers the best of both worlds—crackly brownie top, dense fudgy interior, and warm, molten pockets of fudge in every slice. Whether served slightly warm with a scoop of ice cream or enjoyed on its own, this bread is pure chocolate bliss. It’s perfect for bake sales, special occasions, or those moments when only chocolate will do.
What Makes This Dessert Special?
Hot Fudge Brownie Bread stands out for its luscious texture and deeply rich flavor. The hot fudge swirls create molten chocolate pockets, giving the bread a decadent twist. Unlike traditional brownies, it slices like a loaf cake but still retains all the gooeyness you love. It’s quick to make, deeply satisfying, and perfect for sharing—or not sharing at all.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8–10 slices
Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup chocolate chips (semi-sweet or dark)
- ½ cup hot fudge sauce (plus more for drizzling)
Instructions
1. Prepare the Pan and Oven
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and glossy.
3. Add Dry Ingredients
Sift in the flour, cocoa powder, salt, and baking powder. Stir until just combined. Fold in chocolate chips.
4. Layer and Bake
Pour half the batter into the loaf pan, then drizzle half the hot fudge sauce over it. Swirl gently with a knife. Repeat with the remaining batter and fudge. Bake for 45–50 minutes, or until a toothpick comes out with moist crumbs (avoid overbaking for a fudgy texture). Let cool before slicing.
Variations
- Nutty Crunch: Add ½ cup chopped walnuts or pecans to the batter.
- Minty Twist: Mix in a few drops of peppermint extract for a refreshing flavor.
- Caramel Version: Swap hot fudge with caramel sauce for a sweeter variation.
- Espresso Boost: Add 1 teaspoon espresso powder for enhanced chocolate flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
Equipment You’ll Need
- Mixing bowl
- Whisk or electric mixer
- Rubber spatula
- Loaf pan (9×5-inch)
- Parchment paper
- Cooling rack
Nutritional Information (Per Slice)
- Calories: ~280
- Fat: 15g
- Carbohydrates: 34g
- Protein: 3g
- Sugar: 24g
(Values are approximate and vary with specific ingredients used.)
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Extend freshness by keeping in the fridge for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 1 month. Reheat in the microwave for 10–15 seconds before serving.
My Cooking Experience
With over 4 years in the kitchen experimenting with desserts, Hot Fudge Brownie Bread has become one of my all-time favorites to bake and share. It’s always a crowd-pleaser—simple ingredients, no fancy steps, and incredibly rewarding results. I’ve found that slightly underbaking the loaf gives it the most luxurious, fudgy texture. Plus, the hot fudge swirls take it over the top every time.
Hot Fudge Brownie Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and glossy.
- Sift in the flour, cocoa powder, salt, and baking powder. Stir until just combined. Fold in chocolate chips.
- Pour half the batter into the loaf pan, then drizzle half the hot fudge sauce over it. Swirl gently with a knife. Repeat with the remaining batter and fudge. Bake for 45–50 minutes, or until a toothpick comes out with moist crumbs (avoid overbaking for a fudgy texture). Let cool before slicing.
Notes
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Extend freshness by keeping in the fridge for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 1 month. Reheat in the microwave for 10–15 seconds before serving.
