This Hot Fudge Brownie Bread is a rich, gooey chocolate dream baked into a loaf! Imagine ultra-fudgy brownies swirled with warm hot fudge, creating a dense, moist, melt-in-your-mouth slice of pure indulgence. Every bite is decadently chocolatey with that irresistible brownie-meets-cake texture. Perfect for dessert, gifting, or enjoying warm with a scoop of vanilla ice cream!
Ingredients
- For the Brownie Bread
- 1 cup 190g granulated sugar
- ½ cup 110g packed brown sugar
- ½ cup 115g unsalted butter, melted
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup 95g all-purpose flour
- ½ cup 40g unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- ½ cup 90g semi-sweet chocolate chips
- ¼ cup 60ml hot fudge sauce (store-bought or homemade), slightly warmed
- For the Hot Fudge Swirl
- ⅓ cup 80ml hot fudge sauce, warmed
- 2 tablespoon heavy cream optional for easier drizzling
Instructions
- Prepare the Loaf Pan
- Preheat oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment paper, leaving overhang.
- Lightly grease the parchment.
- Make the Brownie Batter
- In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Add the eggs and vanilla; whisk for 30–40 seconds until the mixture slightly thickens.
- In another bowl, sift together flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and fold gently until just combined.
- Stir in the chocolate chips.
- Pour in the ¼ cup warm fudge sauce and fold lightly — don’t overmix; streaks are okay.
- Assemble
- Pour the batter into the prepared loaf pan.
- In a small bowl, mix the ⅓ cup hot fudge with heavy cream (optional).
- Drizzle the fudge over the top of the batter and swirl with a knife.
- Bake
- Bake for 45–50 minutes.
- The top will look set and slightly cracked; a toothpick should come out with moist crumbs (not wet batter).
- Cool in the pan for 10 minutes before slicing.