Description
Hot Fudge Brownie Bread is the ultimate fusion of dense, chocolatey brownie and moist quick bread packed with semi-sweet chocolate chips and swirled with hot fudge sauce. Topped with a warm fudge drizzle and optional nuts, this rich loaf is perfect for chocoholics who love an ultra-moist, bakery-style treat. Serve warm for maximum gooey goodness.
Ingredients
- 1½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ½ cup hot fudge sauce
• 1 cup semi-sweet chocolate chips
For the Fudge Topping:
• ½ cup hot fudge sauce, warmed
• ¼ cup chocolate chips
• 2 tablespoons chopped nuts (optional)
Instructions
1️⃣ Prep the Pan & Oven:
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving overhang for easy lift.
2️⃣ Mix Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3️⃣ Cream Butter & Sugar:
In a large bowl, cream the butter and sugar until light and fluffy (about 3–4 minutes). Beat in eggs one at a time, then add vanilla.
4️⃣ Build the Batter:
Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry. Mix just until combined.
5️⃣ Add Fudge & Chips:
Fold in hot fudge sauce and chocolate chips gently until evenly incorporated.
6️⃣ Bake It Up:
Pour batter into prepared pan. Bake for 55–60 minutes or until a toothpick comes out with just a few moist crumbs.
7️⃣ Top While Warm:
Let the bread cool in the pan for 10 minutes. Remove to a wire rack and immediately drizzle with warm fudge, then sprinkle chocolate chips and nuts if using.
Notes
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For the best results, use high-quality cocoa powder and real buttermilk for extra richness and moisture.
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Make sure not to overmix the batter once you add the dry ingredients—this keeps the loaf soft and tender.
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To enhance the chocolate flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
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This recipe can be made with a boxed brownie mix in a pinch. If using one, reduce liquid slightly and fold in chocolate chips and hot fudge.
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Store the bread at room temperature for 2–3 days in an airtight container. It can also be refrigerated for up to a week or frozen for 2 months.
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Warm individual slices in the microwave for 20–30 seconds before serving to revive that gooey, fudgy texture.
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Optional mix-ins: chopped walnuts, pecans, toffee bits, white chocolate chips, or peanut butter swirls.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 340
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Chocolate Recipes, Quick Bread Desserts, Brownie-Inspired Baking, Fudge Swirl Treats, Sweet Loaf Recipes, Holiday Desserts, Potluck Favorites, Warm Chocolate Bakes, Moist Chocolate Loaves