Description

This Hot Fudge Brownie Bread recipe combines the rich, fudgy flavors of classic brownies with a soft, loaf-style bread format, enhanced by luscious swirls of homemade or store-bought hot fudge sauce. Perfectly moist and deeply chocolatey with melty chocolate chips throughout, this decadent dessert bread is easy to make and ideal for sharing as a sweet treat or serving warm with ice cream.

Ingredients

Scale

For the Brownie Bread:

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

For the Hot Fudge Swirl:

½ cup hot fudge sauce (store-bought or homemade)
¼ cup heavy cream

Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure the bread can be easily removed after baking.
Make the Brownie Batter: In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth and combined. Add the eggs and vanilla extract, whisking thoroughly. Sift in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder and gently stir until the batter comes together without overmixing. Fold in the semi-sweet chocolate chips to add bursts of chocolate throughout the bread.
Create the Hot Fudge Swirl: In a small bowl, combine the hot fudge sauce with the heavy cream, stirring until the mixture is smooth and pourable. If the fudge is too thick, warm it in the microwave for about 10 seconds to loosen it up.
Assemble the Loaf: Pour half of the brownie batter into the prepared loaf pan. Drizzle half of the hot fudge mixture over the batter, then use a knife or skewer to gently swirl the fudge into the batter creating a marbled effect. Add the remaining batter on top, then drizzle the remaining fudge mixture over it and swirl again.
Bake to Perfection: Bake the brownie bread in the preheated oven for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. After baking, allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Serve & Enjoy: Slice the bread while it’s still warm for a gooey, melty chocolate experience. Optionally, serve with a scoop of vanilla ice cream, a drizzle of additional chocolate sauce, or a dusting of powdered sugar.

Notes

For a peanut butter twist, add ¼ cup of creamy peanut butter to the hot fudge mixture before swirling.
Enhance the flavor with 1 teaspoon of instant espresso powder mixed into the batter for mocha notes.
Fold ½ cup of chopped walnuts or pecans into the batter for added crunch.
For a salted caramel variation, drizzle warm caramel sauce over the top before serving.
Try mixing in white chocolate chips by replacing half of the semi-sweet chocolate chips for a sweet contrast.
Store the bread at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week.
Freeze tightly wrapped in plastic and foil for up to 3 months; thaw at room temperature or microwave briefly before serving.
Reheat slices in the microwave for 10-15 seconds or in a toaster oven at 300°F for 5 minutes for a crisper edge.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert / Sweet Bread
Method: Baking
Cuisine: American

Keywords: Hot fudge brownie bread, chocolate loaf, fudgy chocolate bread, dessert bread, chocolate chip bread, easy brownie recipe, swirl brownie bread