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

For the best results, use high-quality cocoa powder and real buttermilk for extra richness and moisture.
Make sure not to overmix the batter once you add the dry ingredients—this keeps the loaf soft and tender.
To enhance the chocolate flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
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.
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.
Warm individual slices in the microwave for 20–30 seconds before serving to revive that gooey, fudgy texture.
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