Baking Hot Fudge Brownie Bread

Indulge in the ultimate chocolate experience with Hot Fudge Brownie Bread, a decadent fusion that combines the rich, gooey texture of hot fudge brownies with the comforting form of a loaf bread. This dessert is for those who believe there’s no such thing as too much chocolate, offering layer upon layer of deep chocolate flavor, complemented by a moist, tender crumb. Perfect for chocolate lovers, special occasions, or any day that needs a touch of sweetness, this brownie bread promises to satisfy your cravings and elevate your baking game.

Why You’ll Love Hot Fudge Brownie Bread:

  • Intensely Chocolatey: Packed with cocoa powder, chocolate chips, and a hot fudge swirl, each bite is a chocolate lover’s dream.
  • Versatile Dessert: Serve as is, with a scoop of vanilla ice cream, or drizzled with more hot fudge for an extra indulgent treat.
  • Simple Elegance: Despite its decadent flavor, this bread is surprisingly easy to make, requiring just a few basic baking ingredients.
  • Crowd-Pleaser: Ideal for impressing guests, gifting, or enjoying as a special treat for yourself.




Ingredients Notes For Hot Fudge Brownie Bread:

  • Cocoa Powder: Use unsweetened cocoa powder for a rich, chocolatey base.
  • Chocolate Chips: Incorporate semi-sweet chocolate chips for pockets of melted chocolate throughout the bread.
  • Hot Fudge Sauce: Swirled through the batter for a gooey, fudgy texture. You can use store-bought or homemade hot fudge sauce.
  • Flour: All-purpose flour works best for achieving the perfect crumb.
  • Eggs: Provide structure and moisture, contributing to the bread’s tender texture.
  • Sugar: A combination of granulated sugar and brown sugar adds depth and moisture.
  • Butter: Unsalted butter is melted into the batter, enriching the bread with a buttery, moist texture.

Recipe Steps:

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, and a pinch of salt.
  3. Combine Wet Ingredients: In another bowl, mix melted butter, granulated sugar, brown sugar, and vanilla extract until smooth. Beat in the eggs one at a time.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the chocolate chips.
  5. Layer and Swirl: Pour half of the batter into the prepared pan. Add dollops of hot fudge sauce on top, then cover with the remaining batter. Use a knife to gently swirl the hot fudge through the batter.
  6. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as desired.

Storage Options:

  • Room Temperature: Store the cooled bread in an airtight container at room temperature for up to 3 days.
  • Refrigerate: For longer storage, keep in the refrigerator for up to a week.
  • Freeze: Wrap the bread tightly and freeze for up to 3 months. Thaw at room temperature before serving.



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Baking Hot Fudge Brownie Bread



For the Brownie Bread:

  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup hot fudge sauce (plus more for swirling and serving)

For the Glaze (optional):

  • 1/2 cup powdered sugar
  • 23 tablespoons milk or heavy cream
  • 1/4 teaspoon vanilla extract


  1. Preheat Oven and Prepare Pan:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Dry Ingredients:
    • In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Combine with Dry Ingredients:
    • Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Add Hot Fudge Sauce:
    • Gently fold in 1/2 cup of hot fudge sauce into the batter. If the sauce is too thick, gently warm it up to make it more pourable.
  6. Pour Batter into Pan:
    • Pour the batter into the prepared loaf pan. Drop spoonfuls of additional hot fudge sauce on top of the batter and use a knife to swirl it through for a marbled effect.
  7. Bake:
    • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool and Glaze:
    • Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If using the glaze, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth, and drizzle over the cooled bread.
  9. Serve:
    • Slice and serve the bread with an extra drizzle of hot fudge sauce on top if desired.
  • Author: Maria

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