Why You’ll Love This Recipe
Hot Fudge Brownie Bread is everything you love about brownies—chewy edges, fudgy centers, and deep chocolate flavor—transformed into an easy-to-slice loaf. The addition of hot fudge creates extra richness and moisture, making every bite irresistibly decadent. It’s easy to make with simple ingredients and a guaranteed crowd-pleaser for any occasion.
Ingredients
-
1 box (18–19 oz) brownie mix
-
2 large eggs
-
1/3 cup vegetable oil
-
1/4 cup water
-
1/2 cup hot fudge sauce (plus more for drizzling, if desired)
-
1/2 cup chocolate chips (optional, for extra richness)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Preheat Oven and Prepare Pan:
-
Preheat your oven to 350°F (175°C).
-
Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
-
-
Mix the Batter:
-
In a large bowl, combine the brownie mix, eggs, oil, and water. Mix until just combined—do not overmix.
-
Fold in chocolate chips if using.
-
-
Assemble the Bread:
-
Pour half of the batter into the prepared loaf pan.
-
Drizzle half of the hot fudge sauce over the batter.
-
Add the remaining batter on top and drizzle the rest of the hot fudge sauce.
-
Use a knife or skewer to gently swirl the hot fudge into the batter.
-
-
Bake:
-
Bake for 45–55 minutes or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
-
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack.
-
-
Serve:
-
Slice and serve warm or at room temperature.
-
Optional: Drizzle with more warm hot fudge or serve with a scoop of vanilla ice cream.
-
Servings and Timing
-
Servings: 8–10 slices
-
Prep time: 10 minutes
-
Cook time: 45–55 minutes
-
Total time: 1 hour 5 minutes
Variations
-
Peanut Butter Swirl: Add a few dollops of peanut butter and swirl it into the batter for a nutty twist.
-
Mint Chocolate: Use mint chocolate chips or add peppermint extract for a festive variation.
-
Nutty Crunch: Stir in 1/2 cup chopped walnuts or pecans for added texture.
-
Salted Caramel: Replace hot fudge with salted caramel for a sweet-salty twist.
-
Gluten-Free: Use a gluten-free brownie mix to make this recipe suitable for gluten-sensitive diets.
Storage/Reheating
-
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
-
Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
-
Reheating: Warm slices in the microwave for 10–15 seconds for a gooey texture.
FAQs
Can I make this with homemade brownie batter?
Yes, use your favorite homemade brownie recipe—just make sure the batter is thick enough to hold its shape in a loaf pan.
What type of hot fudge sauce should I use?
Use thick, high-quality jarred hot fudge sauce, or make your own from scratch for even more flavor.
Can I double the recipe?
Yes, double the ingredients and use two loaf pans, or bake in a larger baking dish, adjusting the baking time accordingly.
How do I know when the bread is done?
A toothpick should come out with a few moist crumbs, but not raw batter. The top should be set and slightly cracked.
Can I skip the chocolate chips?
Yes, they’re optional. The bread will still be rich and fudgy without them.
Is this bread more like cake or brownies?
It’s denser than cake, with a texture closer to a thick, chewy brownie but in loaf form.
Can I use a different size pan?
Yes, but adjust the baking time accordingly. For mini loaves, bake for 25–30 minutes.
Why did my bread sink in the middle?
Overmixing, underbaking, or too much hot fudge can cause sinking. Ensure the center is fully baked before removing from the oven.
Can I frost this bread?
It’s rich enough on its own, but you can add chocolate ganache or glaze for an extra indulgent touch.
Can I add espresso powder to deepen the flavor?
Yes, adding 1 tsp of espresso powder enhances the chocolate flavor without making it taste like coffee.
Conclusion
Hot Fudge Brownie Bread is a show-stopping dessert that combines the decadence of brownies with the convenience of a loaf. Fudgy, rich, and ultra-chocolatey, it’s an easy treat that looks impressive and tastes even better. Whether served warm with ice cream or as a sweet snack on its own, this brownie bread is sure to become a favorite among chocolate lovers
Hot Fudge Brownie Bread
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Hot Fudge Brownie Bread is a rich, ultra-chocolatey dessert that combines the chewy decadence of brownies with the sliceable form of a loaf. Featuring gooey swirls of hot fudge and a moist, dense crumb, this easy-to-make treat is perfect for chocolate lovers. Serve it warm with ice cream or enjoy a slice on its own—it’s an indulgent showstopper every time.
Ingredients
-
1 box (18–19 oz) brownie mix
-
2 large eggs
-
1/3 cup vegetable oil
-
1/4 cup water
-
1/2 cup hot fudge sauce (plus more for drizzling, optional)
- 1/2 cup chocolate chips (optional)
Instructions
-
Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving overhang for easy removal.
-
Mix the Batter: In a large bowl, combine brownie mix, eggs, oil, and water. Mix just until combined. Fold in chocolate chips, if using.
-
Assemble the Bread: Pour half the batter into the prepared loaf pan. Drizzle half the hot fudge over it. Add the rest of the batter and drizzle remaining fudge. Use a knife to gently swirl.
-
Bake: Bake for 45–55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
-
Cool and Serve: Let cool in the pan for 10–15 minutes before transferring to a wire rack. Slice and serve warm or at room temperature. Optional: drizzle with more hot fudge or top with ice cream.
Notes
Add peanut butter swirls, mint chocolate chips, or chopped nuts for variety.Use high-quality hot fudge for the richest flavor.Store covered at room temperature up to 3 days, or refrigerate up to 1 week.Freeze loaf tightly wrapped for up to 2 months.Reheat slices in microwave for 10–15 seconds for extra gooeyness.
