Here’s a decadent, gooey Hot Fudge Brownie Bread—rich chocolate flavor with a fudgy, slightly gooey texture that’s perfect for dessert or an indulgent snack.
Hot Fudge Brownie Bread
Servings: 8–10
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips
- ½ cup hot fudge sauce (plus extra for drizzling)
Instructions
- Preheat oven
- 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix wet ingredients
- In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Combine dry ingredients
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Combine wet and dry
- Gradually fold dry ingredients into wet until just combined.
- Gently fold in chocolate chips.
- Add hot fudge swirl
- Pour half the batter into the loaf pan.
- Drizzle half the hot fudge over the batter.
- Pour the remaining batter on top and drizzle the rest of the fudge.
- Use a knife to gently swirl fudge through the batter.
- Bake
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (don’t overbake—fudgy texture is key).
- Cool & serve
- Cool 15–20 minutes in pan, then remove to a wire rack.
- Drizzle extra hot fudge over slices if desired.
Pro Tips
- Extra gooey: Slightly underbake; it will set as it cools.
- Add texture: Fold in chopped nuts or chocolate chunks.
- Serving idea: Serve warm with ice cream or whipped cream.
- Storage: Wrap tightly; keeps 3–4 days at room temperature or freeze for up to a month.
If you want, I can also give a microwave mug version or a quick skillet brownie bread for fast single servings.
Do you want me to do that?
