If you’re the kind of person who believes chocolate deserves its own food group, Hot Fudge Brownie Bread is about to become your new obsession. Imagine the dense, rich fudginess of a brownie combined with the moist, tender crumb of your favorite quick bread—and then, just when you think it can’t get better, it’s swirled with thick, gooey hot fudge. Every bite is like a hug from the inside out: warm, chocolatey, and completely irresistible.
This is the kind of recipe that’s perfect for just about any occasion. Hosting a casual brunch? Hot Fudge Brownie Bread fits right in next to your cinnamon rolls and fruit platters. Need something comforting for a weeknight dessert? Slice off a warm piece and pair it with a glass of milk (or a scoop of ice cream if you’re going all out). It’s even great as a treat-yourself breakfast on a slow Saturday morning—no judgment here.
I first whipped up this recipe when I was craving brownies but also wanted something sliceable, almost like a chocolate loaf cake. Regular brownies felt a little too rich at the moment, but I didn’t want to lose that decadent, fudgy texture. After a few test runs (and a lot of delicious “mistakes”), this Hot Fudge Brownie Bread was born. Now, it’s a staple whenever I need a chocolate fix that feels a little extra special without a ton of extra work.
Why You’ll Love This Recipe
- Ultra decadent flavor: Deep chocolate flavor with pockets of molten fudge—yes, please!
- Simple ingredients: Nothing fancy here, just pantry staples you probably already have.
- No mixer needed: You can totally whip this up with just a couple of bowls and a whisk.
- Crowd-pleaser: It’s one of those desserts that makes everyone’s eyes light up at first bite.
- Freezer-friendly: Bake it now, stash it for later—future you will be SO grateful.
- Customizable: Want to toss in nuts, chocolate chips, or a peanut butter swirl? Go for it!
- Perfect for gifting: Wrap it up in parchment and ribbon for the ultimate homemade gift.
Ingredients You’ll Need
Here’s what you’ll need to make this dreamy bread:
- All-purpose flour – Gives structure to the bread without making it too dense.
- Unsweetened cocoa powder – Go for the good stuff—it’s the heart of that rich chocolate flavor.
- Baking powder and baking soda – A little of both to get the perfect rise.
- Salt – Just a pinch to balance the sweetness and deepen the chocolatey notes.
- Granulated sugar – Sweetens the bread just enough without making it cloying.
- Brown sugar – Adds moisture and a hint of caramel-y depth.
- Eggs – Help bind everything together and make the bread tender.
- Milk – Whole milk works best, but you can use 2% in a pinch.
- Vegetable oil – Keeps the bread super moist (no dry chocolate bricks here!).
- Vanilla extract – Because everything baked and delicious needs a splash of vanilla.
- Hot fudge sauce – Store-bought or homemade—this is the magic swirl that makes the bread sing.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat and prep your pan
Set your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan. You can also line it with parchment paper for easy removal later—it’s worth the extra minute.
Step 2: Mix the dry ingredients
In a large bowl, whisk together 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Make sure everything is well combined so you don’t get any sneaky pockets of baking soda later.
Step 3: Mix the wet ingredients
In a separate bowl, whisk together ¾ cup granulated sugar, ¼ cup brown sugar, 2 large eggs, ½ cup milk, ⅓ cup vegetable oil, and 2 teaspoons vanilla extract. Whisk until smooth and slightly glossy.
Step 4: Combine wet and dry
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Stir until just combined—don’t overmix! It’s okay if there are a few streaks of flour left.
Step 5: Layer and swirl the hot fudge
Pour half of the batter into the prepared loaf pan. Drizzle ¼ cup of hot fudge sauce over the top (warm it slightly if it’s too thick to drizzle). Use a knife to lightly swirl the fudge into the batter. Repeat with the remaining batter and another drizzle of hot fudge on top.
Step 6: Bake
Slide the pan into the oven and bake for about 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no raw batter). If the top starts to get too dark, loosely cover it with foil around the 40-minute mark.
Step 7: Cool and enjoy
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. (Or don’t—if you slice it warm, it’s ooey-gooey magic.)
Helpful Tips
- Meal prep magic: Make two loaves at once and freeze one! Just wrap tightly in plastic wrap, then foil. It’ll stay fresh for up to 3 months.
- Storage tips: Store any leftovers tightly wrapped at room temperature for up to 4 days. If you want that fresh-baked gooeyness again, pop a slice in the microwave for 10–15 seconds.
- Reheating without drying out: Always reheat slices gently—either in the microwave with a damp paper towel over them or wrapped loosely in foil in a low oven.
- Serving ideas: Pair with vanilla ice cream, drizzle with extra hot fudge, or top with whipped cream for an over-the-top dessert.
- Fun twists: Try adding chopped pecans, walnuts, or even a peanut butter swirl! Or mix mini chocolate chips into the batter for even more melty goodness.
- Make it festive: Around the holidays, a sprinkle of crushed peppermint candies on top before baking turns this into a peppermint brownie bread dream.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Absolutely! This bread actually tastes even better the next day once the flavors have had time to settle.
Can I freeze this recipe?
Yes! Cool the bread completely, wrap it tightly in plastic wrap and foil, and freeze. Thaw at room temperature whenever the chocolate craving hits.
What if I don’t have hot fudge sauce?
You can swap it with a thick chocolate ganache or even a dollop of Nutella for a slightly different (but still amazing) twist.
Is this recipe good for meal prep?
Totally. Bake it on a Sunday and slice yourself a little piece of happiness every day for the rest of the week.
How do I make it vegan?
Use a plant-based milk (like almond or oat milk), swap the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and make sure your hot fudge sauce is dairy-free.
Hot Fudge Brownie Bread has become one of those treats I find myself making again and again—especially when I want something that feels fancy but doesn’t require a mountain of effort. A final tip: if you’re serving this to guests, warm it slightly and serve with a dusting of powdered sugar or a scoop of ice cream. Pure bliss.
Give it a try and let me know how it turns out—it’s one of my favorite “oh wow” recipes for when you want chocolate happiness without the fuss!
Hot Fudge Brownie Bread
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder unsweetened
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- ½ cup hot fudge sauce plus extra for topping, optional
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and creamy. Stir in the sour cream.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined. The batter will be thick.
- Add hot fudge: Gently fold in the hot fudge sauce, leaving some swirls visible for a marbled effect — do not overmix!
- Bake: Pour the batter into the prepared loaf pan. If desired, drizzle a little extra hot fudge sauce on top and lightly swirl it in. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
- Cool: Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- For extra indulgence, serve slices warm with a scoop of vanilla ice cream.
- If you don’t have sour cream, full-fat Greek yogurt is a perfect substitute.
- The bread will continue to set as it cools, so avoid overbaking if you want that perfect fudgy texture.
- Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
