Hot Fudge Brownie Bread
There’s something magical about combining two beloved desserts into one: hot fudge brownies and soft, warm bread. Hot Fudge Brownie Bread is a luscious treat that merges the indulgent richness of brownies with the comforting texture of bread, making it a must-try for any chocolate lover. It’s perfect for serving during cozy gatherings, festive occasions, or even as a comforting treat after a long day. Just imagine slicing into this warm loaf, revealing gooey pockets of fudge, and savoring each bite.
This recipe is special not only for its delectable taste but also for its simplicity. With minimal prep time and ingredients that you likely have on hand, this delightful dessert comes together effortlessly. Readers will appreciate the joy of baking something that looks stunning while tasting even better, guaranteed to leave everyone clamoring for seconds!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- ½ cup hot fudge sauce (store-bought or homemade)
- ½ cup chopped walnuts (optional)
- ½ cup chocolate chips (optional)
Gather your ingredients for a delightful baking experience!
Directions
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Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
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Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
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Combine wet ingredients: In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
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Incorporate dry into wet: Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
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Layer the fudge: Pour half of the batter into the loaf pan, drizzle half of the hot fudge sauce over the batter, then repeat with the remaining batter and fudge. Use a knife to gently swirl the mixture for a marbled effect.
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Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Cool and enjoy: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm, ideally topped with extra hot fudge or a scoop of ice cream. Enjoy!
Tips & Variations
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Ingredient substitutions: You can substitute the all-purpose flour with a gluten-free blend for a gluten-free option. Coconut sugar can be used in place of granulated sugar for a healthier alternative.
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Optional variations: Feel free to add in your favorite mix-ins, such as dried fruits or different nuts. You can also substitute the walnuts with pecans or omitting them entirely for a nut-free version.
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Storage tips: Store leftover bread in an airtight container at room temperature for up to 3 days. To reheat, simply warm in the microwave for a few seconds, or slice and toast in the oven.
Recipe Information
- Prep time: 15 minutes
- Cook time: 45–50 minutes
- Total time: 1 hour
- Servings: 8 slices
- Difficulty level: Easy
Hot Fudge Brownie Bread
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cups unsalted butter (melted)
- 1 cups granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 0.5 cups hot fudge sauce (store-bought or homemade)
- 0.5 cups chopped walnuts optional
- 0.5 cups chocolate chips optional
Method
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan to prevent sticking.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Pour half of the batter into the loaf pan, drizzle half of the hot fudge sauce over the batter, then repeat with the remaining batter and fudge. Use a knife to gently swirl the mixture for a marbled effect.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm, ideally topped with extra hot fudge or a scoop of ice cream.