Quick Overview

Hot Fudge Brownie Bread is essentially a dense, fudgy loaf that marries the chewiness of a brownie with the sliceability of quick bread. A chocolate-forward batter is enriched with melted butter and hot fudge sauce for extra depth. Baked in a loaf pan, it develops a tender crumb and crackly top; finishing it with warm hot fudge takes the decadence to the next level.

Ingredients — Complete Table & Roles

Tools & Prep

Step-by-Step Instructions

Read through the steps before starting. Use room-temperature eggs and measure accurately for the best results.

1. Preheat & Prepare

1. Preheat your oven to 350°F (175°C). Place a rack in the center of the oven.
2. Grease a 9×5-inch loaf pan thoroughly with butter or nonstick spray. For easiest removal, line the pan with parchment paper leaving a 1–2 inch overhang on the long sides.

2. Combine Dry Ingredients

1. In a large bowl, sift (or whisk) together 2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt. Add 1 cup granulated sugar and whisk until even.

3. Prepare Wet Ingredients

1. In a separate bowl, whisk together 1/2 cup melted butter (cooled slightly), 3 large eggs, 1 teaspoon vanilla, and 1/2 cup hot fudge sauce until smooth. If the hot fudge is thick, warm it briefly (5–10 seconds) so it blends smoothly.

4. Combine & Fold

1. Make a well in the dry ingredients and pour the wet mixture in. Stir gently with a spatula until just combined — avoid overmixing to keep the loaf tender.
2. If using add-ins (chocolate chips, nuts), fold them in now.

5. Bake

1. Pour batter into the prepared loaf pan, smoothing the top. If desired, drizzle a tablespoon of extra hot fudge over the batter for a marbled top.
2. Bake for approximately 55–65 minutes. Start checking at 50 minutes: a toothpick inserted in the center should come out with a few moist crumbs (not wet batter). The top will develop a slight crackle.
3. If the top browns too quickly, tent loosely with foil for the remaining time.

6. Cool & Finish

1. Allow the loaf to cool in the pan on a wire rack for 15–20 minutes. Use the parchment overhang to lift the loaf out and cool completely on the rack.
2. Warm additional hot fudge sauce until pourable and spread or drizzle over the cooled bread just before serving. For a gooey experience, serve slightly warm; for cleaner slices, allow to cool fully and then chill briefly to set the topping.

Hot Fudge Finishing Techniques

• Classic glaze: Warm 1/2–3/4 cup of store-bought or homemade hot fudge and pour over the cooled loaf for an even coating.
• Swirled top: Before baking, spoon small dollops of extra hot fudge on top and swirl with a knife for a marbled look.
• Layered sauce: Cut the cooled loaf in half horizontally and spread a layer of hot fudge inside for a filled loaf (requires careful slicing and chilling).
• Gooey warm slices: Reheat individual slices for 10–12 seconds in the microwave and top with warm fudge and ice cream.

Variations & Flavor Twists

Brownie Bread with Espresso Kick

• Add 1–2 tsp instant espresso granules dissolved in the wet ingredients to amplify chocolate notes.

Nut-Studded Fudge Bread

• Fold in 3/4 cup toasted walnuts or pecans for texture and a nutty flavor contrast.

Peanut Butter Swirl

• Drop teaspoons of softened peanut butter on top of the batter and swirl for a chocolate–peanut butter hybrid.

Gluten-Free Option

• Use a 1:1 gluten-free flour blend with xanthan gum included. Expect slightly different crumb and shorter bake time; check earlier.

Scaling & Batch Baking

To make multiple loaves for a crowd or to bake in a 9×13 pan:

• Double recipe: Use two loaf pans or a 9×13 pan; bake 35–45 minutes for a 9×13 pan (start checking at 30 minutes).
• Large event trays: Multiply ingredients proportionally and use sheet pans—note that bake time and temperature may require adjustment (lower temp for deeper pans).

Troubleshooting — Common Issues & Fixes

• Loaf is too dense: Overmixing or too much flour. Gently fold and stop when combined; spoon & level flour instead of packing the cup.
• Crumb is dry: Overbaking. Check earlier and remove when a few moist crumbs cling to the tester.
• Top too cracked / burnt: Oven too hot. Use an oven thermometer and tent with foil if necessary.
• Loaf sinks in the center: Underbaked or batter too full in the pan. Reduce fill to 2/3 and check doneness carefully.

Storage & Make-Ahead Tips

• Room temperature: Store covered for up to 2 days in a cool, dry place (if topped with chocolate only).
• Refrigeration: If topped with hot fudge or perishable glaze, store in the fridge for up to 5 days. Bring to room temp or warm slightly before serving.
• Freezing: Wrap slices individually and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Make-ahead: The batter can be mixed and refrigerated for up to 24 hours (cover tightly); allow to come to room temperature before baking.

Nutrition Notes (Approximate)

Nutrition varies by exact ingredients and portion size. Estimated per serving (1 of 10 slices): ~360–480 kcal, depending on hot fudge quantity and add-ins. Contains dairy, eggs, and gluten unless adapted.

Frequently Asked Questions

• Can I substitute oil for butter? Yes—use neutral oil (canola or vegetable) 1:1 by weight; texture may be slightly less rich.
• Is the hot fudge necessary in the batter? It enhances fudginess and flavor but you can omit it and add fudge only on top for a lighter loaf.
• Do I need to cool before slicing? For clean slices, cool completely. For gooey slices, serve slightly warm.
• Can I make muffins instead? Yes—fill muffin tins 2/3 full and bake 18–22 minutes, checking often.