Oh, friend, let me tell you about the glorious creation that is Hot Fudge Brownie Bread. Just the name itself makes my mouth water, doesn’t it? I remember the first time I attempted it. Picture this: a rainy Saturday afternoon, the kids were (attempting) to build a fort in the living room (and succeeding in making a huge mess!), and I was craving something chocolatey. I stumbled upon a brownie bread recipe online, but it just didn’t seem… enough. I wanted something extra special, something fudgy, decadent, and totally unforgettable. So, I did what any self-respecting chocoholic would do: I added a generous swirl of my homemade hot fudge sauce. And thus, the Hot Fudge Brownie Bread was born!

It wasn’t perfect the first time, of course. Let’s just say the first loaf resembled more of a chocolate brick than a light and airy bread. It tasted amazing, don’t get me wrong, but the texture was… challenging. It was that moment I realized it needed some help from research from King Arthur Baking: Understanding Cake Flour.

I persevered, tweaking the recipe until it was just right. Now, this Hot Fudge Brownie Bread is a regular in our house, and it’s become a family favorite. It’s quick enough to whip up on a weeknight when we need a little pick-me-up, and fancy enough to serve to guests for dessert. It’s so simple, even with the extra swirl, I promise. And trust me, it is worth the effort. Even my friend who is gluten-free has been asking when I will find a way to create a version for her as well. She always says how wonderful it smells when she stops by.

This recipe is definitely one that I get asked about the most. It’s the perfect balance of rich, chocolatey goodness and easy baking – exactly what I need in my busy life. My kids absolutely love this Hot Fudge Brownie Bread, especially when I serve it warm with a scoop of vanilla ice cream. Honestly, who can resist that? It feels fancy, but the brownie bread recipe is really so straightforward.

I’ve learned so much making this Hot Fudge Brownie Bread. From understanding how different flours impact the texture, to perfecting the swirl of hot fudge, it’s been a delicious journey. I really hope you love this recipe and feel comfortable adding your own special flair to it.

So, grab your apron, preheat your oven, and let’s get baking! You’re going to absolutely adore this Hot Fudge Brownie Bread!

Ingredients

Here’s what you’ll need to create this masterpiece:

1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
1 cup granulated sugar
½ cup packed brown sugar
½ cup vegetable oil
2 large eggs
1 ½ cups buttermilk
2 teaspoons vanilla extract
1 cup boiling water
1 cup prepared hot fudge sauce (store-bought or homemade)
½ cup chocolate chips (optional)

Ingredient Insights

Okay, let’s talk ingredients for this amazing Hot Fudge Brownie Bread. I always use unsweetened cocoa powder; I find it gives the fudgy brownie bread a really intense chocolate flavor. Unsweetened cocoa powder provides a deeper, richer chocolate taste without adding extra sweetness. It allows the other flavors in the recipe to shine, creating a more balanced and complex profile. There are two main types: Dutch-processed and natural. Dutch-processed cocoa has a smoother flavor, while natural cocoa is more acidic.

When making this Hot Fudge Brownie Bread, you can find buttermilk at most grocery stores, but if you don’t have any on hand, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for five minutes, and voila! Buttermilk substitute. Buttermilk adds a tangy flavor and helps to create a tender crumb. The acidity in buttermilk breaks down gluten, resulting in a softer texture. This is particularly beneficial in quick breads like this one.

Here’s a Hot Fudge Brownie Bread trick I learned from my mom: Sift the flour and cocoa powder together. It makes the bread so much lighter and fluffier! Sifting aerates the flour and cocoa powder, removing lumps and ensuring a more even distribution in the batter. This results in a finer, more uniform crumb and prevents dense pockets in your bread. The key is to sift before adding wet ingredients to maintain this lightness.

For a cost-saving tip, keep an eye out for sales on cocoa powder and chocolate chips. I like to stock up when they’re on sale. And don’t forget that you can always use what you have on hand; feel free to swap chocolate chips for chopped nuts or even dried fruit. Experiment with different additions to make it your own!

For the hot fudge sauce, I have a favorite homemade recipe, but honestly, a good quality store-bought sauce works just fine. It depends on what I have time for!

If you have any leftover buttermilk, store it in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for later use. Freezing buttermilk in small portions is a great way to prevent waste and have it ready for future baking projects. Just thaw the cubes in the refrigerator before using.

One more tidbit that I love to share is that using melted butter instead of vegetable oil will give a slightly denser texture. If you’re a fan of really fudgy brownie bread, then give it a try! The type of fat used can significantly affect the texture of baked goods. Melted butter adds richness and flavor, contributing to a denser, more moist final product.

I just know you’re going to create a delicious Hot Fudge Brownie Bread!

How to Make Hot Fudge Brownie Bread – Step-by-Step

Follow these simple steps for baking perfection:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Don’t worry if you only have an 8×4 inch loaf pan, the Hot Fudge Brownie Bread will just be a bit taller and take slightly longer to bake. Proper preparation is key for easy release of the bread.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. I learned the hard way with Hot Fudge Brownie Bread that sifting the dry ingredients really does make a difference! It prevents clumps and ensures everything is evenly distributed.
In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Mix well until everything is nicely combined. While you are doing this, remember that the sugar granules help to break down and this is a vital step to create a wonderful brownie bread. The order in which you combine wet ingredients ensures each element integrates fully, creating a smoother batter.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix! Overmixing can lead to a tough Hot Fudge Brownie Bread. Proper mixing is essential for gluten development.
Stir in the boiling water. The batter will be thin, don’t panic! This is what gives the chocolate brownie loaf its moist and tender texture. This is the step where everything starts to smell heavenly! I love using a whisk for this step to ensure everything is smooth. The hot water helps to bloom the cocoa and create a fudgier texture.
Pour half of the batter into the prepared loaf pan. Drizzle half of the hot fudge sauce over the batter. Don’t worry if it doesn’t look perfect. No one will notice once it is baked.
Pour the remaining batter over the hot fudge sauce, and then drizzle the remaining hot fudge sauce over the top. Gently swirl the hot fudge sauce into the batter using a knife or skewer. You can create beautiful patterns on the surface of your Hot Fudge Brownie Bread! Swirling creates pockets of intense fudge flavor throughout the bread.
Sprinkle with chocolate chips (if using).
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. In my kitchen, Hot Fudge Brownie Bread usually takes about 55 minutes. While the Hot Fudge Brownie Bread is cooking, I usually clean up the kitchen or start prepping dinner. A toothpick test ensures the bread is baked through without being dry.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Your Hot Fudge Brownie Bread should smell like rich chocolate and warm fudge. This is the hardest part because everyone will want to dive right in! Cooling allows the bread to set properly, preventing it from crumbling.

Don’t be discouraged if your first loaf doesn’t look perfect. Baking is all about practice and having fun! Remember it might take some practice to find the sweet spot in your oven, so make sure to check frequently. If it starts to brown too fast, simply cover the bread with foil.

It is important to let the brownie bread cool slightly so that the topping firms up. If you try to slice it too soon, the hot fudge sauce bread will be a bit messy. If you want the hot fudge sauce bread to be ready in time for a bake sale, I recommend making it the night before. It will be perfectly cooled and ready to cut and serve.

Serving Suggestions

Here are some delightful ways to enjoy your Hot Fudge Brownie Bread:

The kids love our Hot Fudge Brownie Bread when I slice it while it is still warm and top it with a scoop of vanilla ice cream and a drizzle of extra hot fudge sauce. It’s the ultimate comfort food! I also love serving this Hot Fudge Brownie Bread with a dollop of whipped cream and some fresh berries. The tartness of the berries really cuts through the richness of the chocolate.

This Hot Fudge Brownie Bread is perfect for birthdays, holidays, or just a regular Tuesday night when you need a little something special. My friends always ask for this Hot Fudge Brownie Bread recipe when I bring it to potlucks!

If you have extra Hot Fudge Brownie Bread, you can store it in an airtight container at room temperature for up to three days. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and then foil.

For a fun seasonal variation, try adding a sprinkle of peppermint extract to the batter during the holidays. Or, in the fall, add a teaspoon of cinnamon and a pinch of nutmeg. The possibilities are endless! I have also seen someone create a salted caramel topping that looks delightful.

When I am preparing the Hot Fudge Brownie Bread for a party, I like to sprinkle powdered sugar on top, and then add a sliced strawberry for visual appeal. You can also drizzle melted white chocolate over the top for a stunning presentation.

Frequently Asked Questions

Got questions? I’ve got answers!

Can I use cake flour instead of all-purpose flour?You know what I do when my Hot Fudge Brownie Bread needs a lighter texture? I substitute about half of the all-purpose flour with cake flour. It makes the bread a little more delicate, but it still holds up well.
Can I make this recipe gluten-free?I have tried making this gluten free, and I find it works best to use a gluten-free flour blend that is specifically designed for baking. Keep in mind that the texture might be slightly different, but it will still be delicious! I haven’t quite perfected it yet, but I am working on it, especially because I want to make it for my friend!
Can I reduce the amount of sugar in this recipe?You can definitely reduce the sugar, but keep in mind that it will affect the texture and sweetness of the Hot Fudge Brownie Bread. I would start by reducing it by ¼ cup and see how you like it.
My brownie bread is sinking in the middle. What did I do wrong?Sinking in the middle usually means the Hot Fudge Brownie Bread wasn’t baked long enough or the oven temperature was too low. Make sure your oven is properly preheated and use an oven thermometer to ensure accuracy.
Can I add nuts to this recipe?Absolutely! Adding chopped walnuts or pecans to the brownie bread recipe would be delicious. I would add about ½ cup to the batter before baking.
Can I use a different type of chocolate for the hot fudge sauce?Of course! Using dark chocolate for the hot fudge sauce will give it a richer, more intense flavor. Milk chocolate will make it sweeter and milder. I have had readers tell me that they make the double chocolate bread and add chocolate chunks as well.
How do I store leftover brownie bread?Leftover Hot Fudge Brownie Bread should be stored in an airtight container at room temperature for up to three days. You can also freeze it for longer storage. Just make sure to wrap it tightly to prevent freezer burn. This is the ultimate FDA: Food Safety tip.

My Final Thoughts

This Hot Fudge Brownie Bread isn’t just a recipe to me; it’s a memory. It’s the smell that fills the kitchen on a chilly afternoon, the smiles on my kids’ faces when they take their first bite, and the feeling of warmth and comfort that comes from sharing something delicious with the people I love. I especially love making it for my family!

Here are a few of my pro tips:

My Hot Fudge Brownie Bread Pro Tip: Always use good quality cocoa powder for the best flavor.
My Hot Fudge Brownie Bread Pro Tip: Don’t overbake! Slightly underbaked is better than dry.
My Hot Fudge Brownie Bread Pro Tip: Let the bread cool completely before slicing for cleaner cuts.

Here are a few Hot Fudge Brownie Bread variations that I have tried and loved with my family!

I have tried adding espresso powder for a mocha twist. The hint of coffee really deepens the chocolate flavor. I’ve also experimented with adding peanut butter chips for a peanut butter cup effect. And of course, there’s the classic: chocolate brownie loaf with a sprinkle of sea salt on top to balance the sweetness.

I hope you give this Hot Fudge Brownie Bread recipe a try. I really hope it becomes a favorite in your home, bringing you as much joy as it has brought to mine. Don’t be afraid to experiment, add your own personal touch, and make it your own. Remember, the best recipes are the ones made with love. And who knows, maybe you’ll create your own signature Hot Fudge Brownie Bread variation! I hope you enjoy these cornbread poppers as well and if you are in the mood for fruit, maybe you will enjoy this peach bread.

Happy baking!

Hot Fudge Brownie Bread

Print Recipe

Indulge in the rich, fudgy goodness of this Hot Fudge Brownie Bread! Perfect for a decadent treat, this bread combines the best of brownies and bread into one delicious loaf.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Yield: 1 loaf (8 servings)
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup hot fudge sauce, store-bought or homemade
1/4 cup chocolate chips, optional

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the hot fudge sauce and chocolate chips (if using).
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve!

Notes

For an extra decadent touch, warm slices of bread and serve with a scoop of vanilla ice cream and a drizzle of hot fudge sauce.