Imagine the rich, chocolatey decadence of a brownie… baked into a sliceable, moist, and fudgy bread. That’s exactly what this Hot Fudge Brownie Bread delivers—an ultra-indulgent treat that walks the glorious line between dessert and snack. Perfectly dense, intensely chocolatey, and swirled with luscious hot fudge, this bread is like a cozy hug for your sweet tooth.

Why You’ll Love Hot Fudge Brownie Bread

This is for serious chocolate lovers. It’s rich, moist, and fudgy with a deep cocoa flavor and that signature brownie chew. Best part? It’s ridiculously easy to make and even easier to devour. Serve it warm with a scoop of vanilla ice cream or enjoy a slice with your morning coffee—you’re winning either way.

Tips for the Best Brownie Bread

• Don’t overbake—it should still be a little gooey in the center.
• Use a good-quality cocoa powder for deep chocolate flavor.
• Line your loaf pan with parchment for easy removal.

Ingredients

For the Bread

1. 1/2 cup (1 stick) unsalted butter, melted
2. 1 cup granulated sugar
3. 2 large eggs
4. 1 tsp vanilla extract
5. 1/3 cup unsweetened cocoa powder
6. 1/2 cup all-purpose flour
7. 1/4 tsp salt
8. 1/2 tsp baking powder

Add-ins & Swirl

9. 1/2 cup semi-sweet chocolate chips
10. 1/2 cup hot fudge sauce (plus extra for drizzling)

Instructions

Let’s bake it up!

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease.
2. In a large bowl, whisk together melted butter and sugar until smooth.
3. Beat in eggs and vanilla.
4. Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined.
5. Fold in chocolate chips.
6. Pour half the batter into the loaf pan. Dollop half the hot fudge on top and swirl gently.
7. Add the rest of the batter and repeat the swirl with remaining fudge.
8. Bake for 45–50 minutes, or until a toothpick inserted near the center comes out mostly clean (some moist crumbs are fine!).
9. Cool in pan 10 minutes before transferring to a wire rack.

Taste & Texture

Expect the texture of a fudgy brownie in loaf form—thick, rich, and perfectly gooey. The hot fudge swirls create molten pockets of chocolate that melt in your mouth.

Serving Ideas

• Warm with a scoop of vanilla or peanut butter ice cream
• Toasted with a little butter (yes, really)
• As a dreamy base for brownie sundaes

Storage & Leftovers

Wrap tightly in foil or store in an airtight container for up to 5 days. Reheat individual slices in the microwave for 10–15 seconds for that fresh-from-the-oven feel.

Creative Variations

• Add chopped walnuts or pecans for crunch
• Swap hot fudge for caramel for a twist
• Use dark chocolate chunks instead of chips

FAQ’s

1. Can I double the recipe?
   Yes! Bake in two pans or one larger loaf pan—just adjust baking time accordingly.
2. Can I use store-bought hot fudge?
   Absolutely—just warm it slightly for easier swirling.
3. Can I make it gluten-free?
   Yes! Substitute with a 1:1 gluten-free flour blend.
4. Why is my bread dry?
   It may be overbaked. Remove from the oven as soon as a few moist crumbs stick to your tester.
5. Can I make muffins instead?
   Totally! Bake in a muffin tin for 18–22 minutes.
6. Do I need to refrigerate it?
   Nope, room temperature is fine—unless it’s super hot where you live.
7. How do I keep the fudge from sinking?
   Layering and gentle swirling helps. Don’t overmix.
8. Can I freeze it?
   Yes! Wrap tightly and freeze up to 2 months.
9. What’s the best way to swirl the fudge?
   Use a knife or toothpick to gently drag the fudge through the batter in a figure-8 motion.
10. What’s the texture like cold?
    Dense and truffle-like. Still amazing!

Final Thoughts

If you love brownies and you love bread, this Hot Fudge Brownie Bread will knock your socks off. It’s gooey, gorgeous, and impossible to stop at just one slice. Try it once, and it just might become your go-to chocolate fix.

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