If you’re a chocolate lover, this recipe is your dream come true. What makes it even better? It’s surprisingly simple to whip up! You don’t need complicated techniques or fancy equipment – just basic pantry staples and a little bit of mixing. The result is a decadent treat that tastes like it came straight from a gourmet bakery, boasting intense chocolate flavor and an unbelievably tender crumb. It’s the perfect comforting bake for a cozy evening or a guaranteed crowd-pleaser for any gathering. Try it tonight—you won’t believe how simple this stunning Hot Fudge Brownie Bread is!

Ingredients:

1 ¾ cups (220g) All-Purpose Flour: The structural base of our bread.
¾ cup (65g) Unsweetened Cocoa Powder: Choose a good quality one for deep chocolate flavor. Dutch-process offers a darker color and smoother taste.
1 ½ teaspoons Baking Soda: Our primary leavening agent for a good rise.
½ teaspoon Salt: Balances the sweetness and enhances the chocolate notes.
1 cup (200g) Granulated Sugar: Provides sweetness and contributes to a tender crumb.
½ cup (100g) Light Brown Sugar, packed: Adds moisture and a hint of molasses flavor.
½ cup (120ml) Vegetable Oil (or melted butter): Ensures a moist and tender bread. *(Tip: Curious about substitutions? Check out how you might replace butter with yogurt in brownies for a different twist, though results will vary in this specific bread recipe).*
2 Large Eggs: Bind the ingredients and add richness.
1 cup (240ml) Buttermilk (or milk + 1 tbsp white vinegar/lemon juice, let sit 5 mins): Adds moisture and tenderness, reacting with the baking soda for lift.
1 teaspoon Vanilla Extract: Enhances all the other flavors.
1 cup (170g) Semi-Sweet Chocolate Chips: For pockets of melty chocolate goodness.
½ cup Prepared Hot Fudge Sauce: The star swirl! Use your favorite store-bought or a fantastic Homemade Hot Fudge Recipe. *(Tip: Slightly warming the fudge makes it easier to swirl).*
Universal Tip: Always use room temperature ingredients (eggs, buttermilk) for a smoother batter and more even baking.
Universal Tip: Measure your flour correctly! Spoon the flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag packs too much flour, leading to dense results in your Hot Fudge Brownie Bread.

Step-by-Step Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly. Alternatively, line it with parchment paper, leaving an overhang for easy lifting later. Why? Proper pan prep prevents the Hot Fudge Brownie Bread from sticking, ensuring a clean release and preserving that beautiful fudge swirl.
Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Why? Whisking ensures the leavening agent (baking soda) and salt are evenly distributed, preventing pockets of bitterness or saltiness and promoting an even rise.
Combine Wet Ingredients: In a separate medium bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, large eggs, buttermilk, and vanilla extract until well combined and smooth. Why? Combining wet ingredients separately ensures the sugar starts to dissolve and the eggs are fully incorporated before mixing with the dry, leading to a more tender final product.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix with a rubber spatula or wooden spoon just until combined. Be careful not to overmix; a few streaks of flour remaining are okay at this stage. Why? Overmixing develops gluten in the flour, which can make the Hot Fudge Brownie Bread tough and dense instead of tender and fudgy.
Fold in Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
Layer and Swirl: Spoon about half of the batter into the prepared loaf pan, spreading it evenly. Dollop about half of the hot fudge sauce over the batter. Gently swirl the fudge into the batter using a knife or skewer – don’t fully mix it in. You want distinct ribbons of fudge. Spoon the remaining batter over the fudge layer, spreading carefully. Dollop the remaining hot fudge sauce on top and swirl again lightly. Why? Layering and swirling creates beautiful pockets and ribbons of intense hot fudge throughout the bread, rather than just mixing it all in which would dilute the effect.
Bake: Place the loaf pan in the preheated oven. Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center (avoiding a fudge swirl) comes out with moist crumbs attached, but no wet batter. The top should look set and the edges should begin to pull away from the sides of the pan. Why? Testing for doneness is crucial. Underbaking leads to a raw center, while overbaking results in a dry Hot Fudge Brownie Bread.
Cool: Let the Hot Fudge Brownie Bread cool in the loaf pan on a wire rack for about 15-20 minutes. Why? This initial cooling allows the bread structure to set, preventing it from falling apart. Then, use the parchment paper overhang (if used) or carefully invert the pan to remove the loaf and place it directly on the wire rack to cool completely before slicing. Why? Cooling completely on a wire rack allows air circulation, preventing the bottom from becoming soggy.
Serve: Once cool, slice the Hot Fudge Brownie Bread and serve. Enjoy the rich, fudgy goodness!

Servings Ideas

Serving this Hot Fudge Brownie Bread is all about enhancing its inherent richness. For a classic, decadent experience, serve a slightly warmed slice alongside a generous scoop of high-quality vanilla bean ice cream. The contrast between the warm, fudgy bread and the cold, creamy ice cream is simply divine. Drizzle a little extra warm hot fudge sauce over both the bread and the ice cream for maximum indulgence.

Alternatively, embrace a simpler, yet elegant presentation. A dollop of freshly whipped cream (perhaps lightly sweetened or infused with vanilla) offers a lighter counterpoint to the dense chocolate. Garnish with fresh berries, like raspberries or sliced strawberries; their slight tartness cuts through the richness beautifully and adds a pop of color. For plating, consider a thick slice placed slightly off-center on a dessert plate, with the ice cream or whipped cream nestled beside it, and berries scattered artfully. A light dusting of powdered sugar over the slice just before serving adds a final touch of visual appeal to your Hot Fudge Brownie Bread masterpiece. Enjoy it with a glass of cold milk or a hot cup of coffee.

FAQs

1. Can I make this Hot Fudge Brownie Bread gluten-free?

Yes, you likely can substitute a good-quality measure-for-measure gluten-free flour blend that contains xanthan gum. However, be aware that the texture might differ slightly. Gluten-free versions can sometimes be a bit denser or crumblier. Ensure your other ingredients (like cocoa powder and chocolate chips) are certified gluten-free if needed for allergy reasons. Expect to potentially adjust baking time slightly – start checking for doneness around the minimum time suggested.

2. What kind of cocoa powder is best for Hot Fudge Brownie Bread?

You can use either natural unsweetened cocoa powder or Dutch-process cocoa powder. Natural cocoa powder has a more acidic, fruity chocolate flavor. Dutch-process cocoa has been treated to neutralize its acidity, resulting in a smoother, richer, and darker chocolate flavor, which many prefer for brownie-like recipes. Using Dutch-process will yield a darker Hot Fudge Brownie Bread. Both will work, so use what you have or prefer!

3. How should I store leftover Hot Fudge Brownie Bread?

Once the bread has cooled completely, store it in an airtight container at room temperature. It should stay moist and delicious for about 3-4 days. If you need to store it longer, you can wrap it tightly in plastic wrap and then aluminum foil (or place it in a freezer-safe bag) and freeze it for up to 3 months. Thaw overnight at room temperature before serving. You might want to gently warm slices before enjoying after freezing.

4. Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts or pecans are classic additions to brownies and would be delicious in this Hot Fudge Brownie Bread. Add about ¾ cup along with the chocolate chips in Step 5. You could also experiment with other types of chocolate chips (milk, dark, white, or butterscotch) or even swirl in a tablespoon or two of smooth peanut butter along with the hot fudge for a different flavor profile.

5. Why did my Hot Fudge Brownie Bread turn out dry or dense?

Several factors can cause this:

Overmixing: Mixing the batter too much after combining wet and dry ingredients develops excess gluten, leading to toughness. Mix just until combined.
Incorrect Flour Measurement: Scooping flour directly from the bag compacts it, adding too much flour. Always spoon flour into the measuring cup and level it off.
Overbaking: Baking the bread for too long will inevitably dry it out. Start checking for doneness early with a toothpick. Remember it continues cooking slightly as it cools (carryover cooking).
Oven Temperature: Ensure your oven is accurately calibrated. An oven running too hot can dry out the bread quickly.

6. Can I use homemade hot fudge sauce?

Yes, definitely! Homemade hot fudge often has a richer flavor. Just make sure it’s thick but still pourable/dollop-able. If it’s too thick, warm it slightly. If it’s too thin, it might get lost in the batter. The linked Homemade Hot Fudge Recipe is a great option. Curious about the origins of this treat’s inspiration? Check out some Chocolate Brownie History.

Conclusion

This Hot Fudge Brownie Bread recipe is truly a game-changer for chocolate enthusiasts. It delivers everything you love about a fudgy brownie – the intense chocolate flavor, the gooey pockets of goodness, the moist crumb – all wrapped up in an easy-to-make, sliceable loaf format. It’s the perfect indulgent treat that feels special but comes together with minimal fuss. Whether you serve it warm with ice cream, pair it with coffee for an afternoon pick-me-up, or simply enjoy a slice on its own, this bread is guaranteed to satisfy your deepest chocolate cravings. Its rich flavor and decadent texture make it a standout bake for any occasion.

Pro Tip: For an even deeper chocolate flavor, add 1-2 teaspoons of instant espresso powder to the dry ingredients. Coffee enhances chocolate without adding a strong coffee taste.

Pro Tip: Let the bread cool completely before slicing for the cleanest cuts. A serrated knife works best.

Looking for variations? Try swirling in ¼ cup of smooth peanut butter along with the hot fudge for a classic flavor combination. For a tangy twist, consider adding a cream cheese swirl: beat 4 oz softened cream cheese with 2 tablespoons sugar and 1 egg yolk, then dollop and swirl it in along with the fudge. If you enjoy baking adventures, perhaps explore savory options too, like these unique Chicken Alfredo Stuffed Garlic Bread Subs. Happy baking your Hot Fudge Brownie Bread!

Hot Fudge Brownie Bread

Print Recipe

Decadently rich, ultra-fudgy, and swirled with luscious hot fudge, this Hot Fudge Brownie Bread is pure chocolate bliss! Perfect for cozy nights, special treats, or whenever a serious chocolate craving strikes – and surprisingly simple to make.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 55-70 minutes
Total Time: 1 hour 25 minutes
Yield: 1 loaf (8-10 slices) 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ¾ cups (220g) All-Purpose Flour
¾ cup (65g) Unsweetened Cocoa Powder
1 ½ teaspoons Baking Soda
½ teaspoon Salt
1 cup (200g) Granulated Sugar
½ cup (100g) Light Brown Sugar, packed
½ cup (120ml) Vegetable Oil or melted butter
2 Large Eggs
1 cup (240ml) Buttermilk (or milk + 1 tbsp vinegar)
1 teaspoon Vanilla Extract
1 cup (170g) Semi-Sweet Chocolate Chips
½ cup Prepared Hot Fudge Sauce

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
Whisk Dry Ingredients: In a large bowl, whisk flour, cocoa powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla until smooth.
Mix Wet and Dry: Add wet ingredients to dry and mix gently with a spatula until just combined. Do not overmix.
Fold in Chocolate Chips: Gently fold in semi-sweet chocolate chips.
Layer and Swirl: Spread half the batter into prepared loaf pan. Dollop and swirl half the hot fudge over batter. Repeat with remaining batter and fudge.
Bake: Bake for 55-70 minutes, or until a skewer inserted (avoiding fudge pockets) comes out with moist crumbs. Cool in pan 15-20 minutes, then remove to cool completely on wire rack.
Serve: Slice and enjoy warm with ice cream, whipped cream, or fresh berries!

Notes

For even deeper chocolate flavor, add 1-2 teaspoons of instant espresso powder to the dry ingredients. Let the bread cool completely before slicing for clean cuts; a serrated knife works best.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 32g
Sodium: 230mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 5g
Cholesterol: 45mg

Keywords: hot fudge brownie bread, chocolate loaf cake, brownie bread, chocolate bread recipe