Dessert

Hot Fudge Brownie Bread Recipe

ByLily Cross October 29, 2025October 29, 2025

Introduction

Hot Fudge Brownie Bread is a decadent, chocolatey treat that combines the rich flavors of brownies with the soft texture of quick bread. Swirled with luscious hot fudge, it’s perfect for an indulgent dessert or a special snack any time of day.

A close-up of a chocolate loaf cake sliced into four thick pieces stacked slightly over each other on a white rectangular plate, with a smooth, shiny chocolate sauce generously dripping over the top and sides, showing a rich, moist, dark brown texture inside the cake. A woman's hand is pouring more chocolate sauce from above, adding a glossy finish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, melted
1 ½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
¾ cup unsweetened cocoa powder
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 cup semi-sweet chocolate chips
½ cup hot fudge sauce (store-bought or homemade)
¼ cup heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, whisking until well combined.
Step 3: Sift in the cocoa powder, flour, salt, and baking powder. Stir gently until the batter comes together, then fold in the chocolate chips.
Step 4: In a small bowl, mix the hot fudge sauce with heavy cream until smooth and pourable. If needed, warm it slightly in the microwave for 10 seconds.
Step 5: Pour half of the brownie batter into the prepared loaf pan. Drizzle half of the hot fudge mixture over the batter and use a knife to create swirls.
Step 6: Add the remaining brownie batter on top, then drizzle the rest of the fudge sauce over it. Swirl again for a marbled effect.
Step 7: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Let it cool in the pan for about 15 minutes, then transfer to a wire rack.
Step 9: Slice while warm for an extra gooey experience. Serve with ice cream, chocolate sauce, or a sprinkle of powdered sugar if desired.

Tips & Variations

Add ¼ cup of creamy peanut butter to the hot fudge mixture for a chocolate-peanut butter twist.
Stir 1 teaspoon of instant espresso powder into the batter for a deeper, mocha flavor.
Fold in ½ cup of chopped walnuts or pecans for a crunchy texture.
Drizzle warm caramel sauce over the top for a sweet and salty experience.
Replace half of the chocolate chips with white chocolate chips for a fun contrast.

Storage

Store the brownie bread at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate for up to 1 week. To freeze, wrap tightly in plastic wrap and foil; it will keep for up to 3 months. Thaw at room temperature or microwave slices for 20-30 seconds before serving.

Reheat slices in the microwave for 10-15 seconds for a warm, gooey texture, or use a toaster oven at 300°F for 5 minutes for crispier edges.

How to Serve

The image shows a loaf of thick, dark chocolate brownies cut into four pieces and stacked slightly on a long white rectangular plate. The brownies look dense and moist with a rough, crumbly texture on top. A rich, glossy chocolate sauce is being poured over the top from above, dripping down the sides of the brownies and pooling slightly on the plate. A woman’s hand holds the container from which the sauce is poured. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boxed brownie mix?

Yes! If you’re short on time, use a fudge brownie mix and follow package directions, but still add the hot fudge swirl for extra richness.

Can I make this gluten-free?

Absolutely! Swap out the all-purpose flour for gluten-free 1:1 baking flour to make it gluten-free.

Can I make it dairy-free?

Yes! Use vegan butter, dairy-free chocolate chips, and substitute coconut cream for the heavy cream.

How do I know when it’s done baking?

Insert a toothpick into the center; it should come out with a few moist crumbs but no raw batter.

Can I add more chocolate?

Of course! Try adding chunks of dark chocolate or topping with chocolate ganache for extra indulgence.

Can I use a different pan?

Yes, you can bake this in an 8×8-inch square pan for a more traditional brownie shape.

What’s the best way to slice it?

Use a sharp knife and wipe it clean between cuts to achieve clean slices.

Can I make mini loaves?

Yes! Divide the batter into mini loaf pans and bake for 25-30 minutes.

Why is my bread dry?

Overbaking causes dryness—check at 50 minutes and remove when the bread is just set.

Can I double the recipe?

Yes, simply use two loaf pans and bake both at the same time.

Lily Cross