Hot Fudge Brownie Bread

This Hot Fudge Brownie Bread is a chocolate lover’s dream come true. With the gooey texture of a brownie and the structure of a loaf, this dessert delivers rich cocoa flavor, melty chocolate chips, and a ribbon of hot fudge baked right into the batter. Drizzled with more fudge and topped with extra chocolate chips and nuts, it’s the ultimate indulgence for dessert or a sweet afternoon pick-me-up.

Why You’ll Love This

• Brownie meets bread: The perfect hybrid of fudgy brownie and soft loaf cake.
• Deep chocolate flavor: Cocoa powder, semi-sweet chips, and hot fudge make every bite decadent.
• Simple pantry ingredients: No need for fancy tools or complicated steps.
• Foolproof and moist: Thanks to buttermilk and butter, this bread stays moist for days.
• Showstopper dessert: With a glossy fudge topping, it’s perfect for gifting or entertaining.

Ingredients

For the Brownie Bread:

• 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 (optional):

• ½ cup hot fudge sauce, warmed
• ¼ cup chocolate chips
• 2 tablespoons chopped nuts (optional)

Instructions

1. Preheat and Prep Pan:
   Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Cream Butter and Sugar:
   In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3–4 minutes.
4. Add Eggs and Vanilla:
   Beat in the eggs one at a time, then mix in vanilla extract.
5. Combine Wet and Dry:
   Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry. Mix until just combined.
6. Fold in Fudge and Chips:
   Gently fold in the hot fudge sauce and chocolate chips until well distributed.
7. Bake:
   Pour batter into prepared pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
8. Cool and Top:
   Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. While warm, drizzle with additional hot fudge and sprinkle with chocolate chips and nuts if using.

Tips / Storage / FAQs

Tips:

• Don’t overmix the batter to keep the crumb tender.
• Use room temperature ingredients for the smoothest batter.
• Test for doneness around 55 minutes—every oven varies.

Storage:

• Store covered at room temperature for up to 3 days.
• Refrigerate for up to 1 week or freeze slices for up to 2 months.

FAQs:

Can I use homemade hot fudge?
Yes, homemade or store-bought both work well—just make sure it’s thick and rich.

What can I substitute for buttermilk?
Use 1 cup of milk mixed with 1 tablespoon lemon juice or white vinegar. Let sit for 5 minutes before using.

Can I make this in mini loaf pans?
Yes! Adjust the bake time to around 30–35 minutes and check with a toothpick.

Final Thoughts

Hot Fudge Brownie Bread is everything you want in a chocolate treat—moist, fudgy, and easy to bake. With its rich interior and glossy topping, it’s perfect for dessert lovers who crave indulgence in every bite. Pair it with a glass of milk or scoop of vanilla ice cream for the ultimate chocolate fix.

The Goods

Hot Fudge Brownie Bread

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Hot Fudge Brownie Bread is a rich, chocolatey loaf made with cocoa, chocolate chips, and hot fudge. Moist, decadent, and topped with extra fudge for a delicious finish.

Course Dessert

Cuisine American

Recipes

For the Brownie Bread:

• 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 optional:
• ½ cup hot fudge sauce warmed
• ¼ cup chocolate chips
• 2 tablespoons chopped nuts optional

Instructions

Preheat and Prep Pan:

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.

Mix Dry Ingredients:

• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

Cream Butter and Sugar:

• In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3–4 minutes.

Add Eggs and Vanilla:

• Beat in the eggs one at a time, then mix in vanilla extract.

Combine Wet and Dry:

• Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry. Mix until just combined.

Fold in Fudge and Chips:

• Gently fold in the hot fudge sauce and chocolate chips until well distributed.

Bake:

• Pour batter into prepared pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).

Cool and Top:

• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. While warm, drizzle with additional hot fudge and sprinkle with chocolate chips and nuts if using.

Notes

Don’t overmix the batter to keep the crumb tender.

Use room temperature ingredients for the smoothest batter.

Test for doneness around 55 minutes—every oven varies.

Storage:

Store covered at room temperature for up to 3 days.

Refrigerate for up to 1 week or freeze slices for up to 2 months.

FAQs:

Can I use homemade hot fudge?
Yes, homemade or store-bought both work well—just make sure it’s thick and rich.

What can I substitute for buttermilk?
Use 1 cup of milk mixed with 1 tablespoon lemon juice or white vinegar. Let sit for 5 minutes before using.

Can I make this in mini loaf pans?
Yes! Adjust the bake time to around 30–35 minutes and check with a toothpick.