This Hot Fudge Brownie Bread is what happens when a gooey brownie meets a moist loaf cake. It’s ultra-rich, fudgy, and loaded with chocolate chunks and swirls of hot fudge sauce baked right into the bread. It’s the kind of dessert that’s best served warm with a spoonful of ice cream—or just eaten straight from the pan.
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (60g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120g) hot fudge sauce (plus extra for topping)
- 1/2 cup (90g) chocolate chips or chunks
Instructions
- Preheat oven:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. - Mix wet ingredients:
In a large bowl, whisk together melted butter and sugar. Add eggs and vanilla and mix until smooth. - Add dry ingredients:
Sift in cocoa powder, flour, baking powder, and salt. Stir just until combined—do not overmix. - Add fudge and chocolate chips:
Gently fold in 1/2 cup hot fudge sauce and the chocolate chips. - Bake:
Pour batter into the prepared loaf pan and swirl in an extra tablespoon of fudge on top if desired. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). - Cool and serve:
Let the bread cool in the pan for at least 20–30 minutes before slicing. Serve warm for maximum gooeyness!
Tips
- Don’t overbake: The center should be slightly gooey—like a brownie.
- Swirl extra fudge on top for an even richer presentation.
- Use room temperature eggs to help the batter mix smoothly.
- Let cool slightly before slicing to keep it from falling apart.
Variations and Substitutions
- Add nuts: Stir in 1/3 cup chopped walnuts or pecans.
- Double chocolate: Use dark cocoa powder and dark chocolate chips.
- Espresso kick: Add 1 teaspoon instant espresso powder to enhance the chocolate flavor.
- Peanut butter swirl: Drop spoonfuls of peanut butter and swirl before baking.
- Gluten-free: Use a 1:1 gluten-free flour blend.
FAQs
Can I use jarred hot fudge sauce?
Yes! Any thick store-bought or homemade hot fudge sauce works perfectly.
Can I make this ahead of time?
Yes—this bread keeps well covered at room temperature for 2–3 days or refrigerated for up to 5 days.
Can I freeze it?
Yes! Wrap slices tightly and freeze for up to 2 months. Thaw and warm in the microwave before serving.
Why is the center still soft?
That’s exactly how it should be! It’s a brownie-style bread—moist, gooey, and rich.
Serving Suggestions
- Serve warm with a scoop of vanilla or coffee ice cream.
- Drizzle with extra hot fudge and top with whipped cream.
- Pair with a glass of milk or espresso for a cozy treat.
- Turn slices into a decadent sundae base.
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