Hot Fudge Brownie Bread Recipe

Introduction

This Hot Fudge Brownie Bread is a decadent twist on classic brownies, featuring rich chocolate batter swirled with luscious hot fudge. Perfectly fudgy and irresistibly gooey, it makes a delightful dessert or indulgent snack for chocolate lovers.

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

1. 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.
2. 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.
3. 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.
4. Step 4: In a small bowl, mix the hot fudge sauce with heavy cream until smooth and pourable. Warm slightly in the microwave for 10 seconds if needed.
5. 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.
6. 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.
7. Step 7: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool in the pan for about 15 minutes, then transfer to a wire rack.
8. Step 8: 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 creamy peanut butter to the hot fudge mixture for a chocolate-peanut butter twist.
• Stir 1 teaspoon instant espresso powder into the batter for a mocha flavor.
• Fold in ½ cup chopped walnuts or pecans for a crunchy texture.
• Drizzle warm caramel sauce over the top for a sweet and salty balance.
• Replace half the chocolate chips with white chocolate chips for contrast.

Storage

Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week. For longer storage, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw at room temperature or microwave slices for 20-30 seconds. Reheat slices in the microwave for 10-15 seconds for gooey warmth or in a toaster oven at 300°F for 5 minutes for crispier edges.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boxed brownie mix?

Yes! Using a fudge brownie mix is a great shortcut. Just follow the package directions and add the hot fudge swirl for that extra rich flavor.

Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 baking flour to keep the texture just right.

Hot Fudge Brownie Bread Recipe

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★★★★★

5 from 98 reviews

This Hot Fudge Brownie Bread recipe is a decadent, chocolate lover’s dream combining fudgy brownie batter with luscious hot fudge swirls baked into a moist loaf. Perfectly rich and gooey, it’s ideal served warm with ice cream or a drizzle of chocolate sauce for an indulgent dessert or snack.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8–10 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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

1. 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 easy removal after baking.
2. Make the Brownie Batter: In a large mixing bowl, whisk together melted butter and sugar until smooth and well combined. Add the eggs and vanilla extract, whisking thoroughly. Sift in cocoa powder, flour, salt, and baking powder, then gently stir until the batter forms. Fold in the chocolate chips for added richness.
3. Create the Hot Fudge Swirl: In a small bowl, combine hot fudge sauce with heavy cream until the mixture is smooth and pourable. Warm briefly in the microwave if needed to help blending.
4. 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 to swirl it gently for a marbled effect. Add the remaining brownie batter, drizzle the rest of the fudge sauce on top, and swirl again.
5. Bake to Perfection: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. Allow it to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6. Serve & Enjoy: Slice the brownie bread while warm for an extra gooey experience. Enjoy it plain, or add a scoop of ice cream, chocolate sauce, or a sprinkle of powdered sugar for extra indulgence.

Notes

• To make a peanut butter swirl, add ¼ cup creamy peanut butter to the hot fudge mixture.
• Add 1 teaspoon instant espresso powder to the batter for mocha flavor.
• Fold ½ cup chopped walnuts or pecans into the batter for a nutty texture.
• Drizzle warm caramel sauce over the baked loaf for a salted caramel twist.
• Swap half the chocolate chips with white chocolate chips for contrast.
• Use gluten-free 1:1 baking flour to make this recipe gluten-free.
• Replace butter with vegan butter and heavy cream with coconut cream for dairy-free version.
• Store at room temperature in an airtight container for up to 3 days or refrigerate up to 1 week.
• Freeze wrapped tightly for up to 3 months. Thaw at room temperature or microwave slices to warm.
• Reheat slices in microwave for 10-15 seconds or toaster oven at 300°F for 5 minutes for crispy edges.
• Use an 8×8-inch pan for traditional brownie shape or mini loaf pans for smaller portions.
• Check doneness by toothpick at 50 minutes to avoid overbaking and dryness.

Keywords: Hot Fudge Brownie Bread, Brownie Bread, Fudge Swirl Brownie, Chocolate Loaf, Dessert Bread, Gooey Brownies, Chocolate Bread