Hot Fudge Brownie Bread
This hot fudge brownie bread is a decadent fusion of fudgy brownies and moist chocolate loaf cake, swirled with gooey hot fudge. Easy to make and perfect for dessert, breakfast, or gifting!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
Wet Ingredients:
- ½ cup unsalted butter, melted
- 2 large eggs
- ⅓ cup whole milk
- 1 tsp vanilla extract
Chocolate Add-Ins:
- ½ cup semi-sweet chocolate chips
- ½ cup hot fudge sauce (store-bought or homemade)
Optional Toppings:
- Extra hot fudge drizzle
- Vanilla ice cream
- Sea salt flakes
Instructions
Prep:
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk flour, cocoa powder, baking powder, salt, and sugar.
Combine Wet Ingredients:
- In another bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
Make Batter:
- Pour wet ingredients into dry ingredients. Stir until just combined.
- Fold in chocolate chips.
Layer & Swirl:
- Pour half the batter into the pan. Drizzle with ¼ cup hot fudge and swirl with a knife.
- Repeat with remaining batter and fudge.
Bake:
- Bake 45-55 minutes until a toothpick has moist crumbs (not wet batter).
- Cover with foil if browning too quickly.
Cool & Serve:
- Cool 15 minutes in pan, then transfer to a rack.
- Drizzle with extra fudge and slice when slightly warm.
Notes
-
Storage:
- Room temperature: 3 days in an airtight container.
- Freezer: Wrap slices for up to 2 months.
-
Variations:
- Peanut Butter Swirl: Add ¼ cup peanut butter with the fudge.
- Mocha: Mix 1 tbsp espresso powder into dry ingredients.
- Gluten-Free: Use 1:1 GF flour blend.
- Tip: For clean slices, chill 1 hour before cutting.
Nutrition
Calories: 280kcalCarbohydrates: 35gProtein: 4gFat: 15g
Tried this recipe?Let us know how it was!