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Hot Fudge Brownie Bread Recipe

Hot Fudge Brownie Bread Recipe

Rich, moist, and packed with gooey fudge—this brownie bread is the perfect mashup of a brownie and a loaf cake. No mixer needed, just simple pantry ingredients and pure chocolate bliss.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil or melted butter
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips or chunks
  • 1/2 cup hot fudge sauce plus extra for topping, optional

Equipment

  • 9x5-inch loaf pan
  • Parchment paper (for clean removal)
  • Large mixing bowl
  • Whisk or spatula
  • Measuring cups and spoons
  • Sifter (for flour & cocoa powder)
  • Butter knife (for swirling fudge)
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang for easy removal.
  2. In a large bowl, whisk together eggs, brown sugar, granulated sugar, vanilla, and oil until fully combined and smooth.
  3. Sift in flour, cocoa powder, baking soda, and salt. Stir gently until just combined. Do not overmix.
  4. Fold in chocolate chips. The batter will be thick and fudgy.
  5. Spread half of the batter into the prepared pan. Spoon the hot fudge over the batter layer (avoid edges). Top with the remaining batter and gently swirl with a knife if desired.
  6. Bake for 50–60 minutes. A toothpick inserted in the center should come out with moist crumbs. Tent with foil if the top is browning too fast.
  7. Cool in the pan for 20 minutes, then lift out and cool completely on a wire rack before slicing.
  8. Optional: Warm slices before serving and drizzle with extra fudge or top with ice cream for a decadent treat.

Notes

  • Use thick hot fudge, not thin chocolate syrup.
  • Can be made ahead and frozen for up to 2 months.
  • Let cool fully for the cleanest slices, or enjoy gooey while warm.