Hot Fudge Brownie Bread Recipe: Rich, Gooey & Chocolatey Dessert

I have to admit, making this hot fudge brownie bread felt like a little baking adventure in my kitchen. The smell of melted chocolate and warm fudge was enough to make me impatient for the first slice.

I couldn’t resist tasting it while it was still slightly warm, and oh, it was worth every bite!

It’s gooey, rich, and just the right balance of fudgy and cakey. Honestly, once I shared it with my family, I knew this recipe was going to be a regular in my baking rotation.

Ingredients

Here’s everything I used for this brownie bread, with a few tips to make it turn out just right:

1 cup (200g) granulated sugar – Gives sweetness and structure to the bread.
1/2 cup (100g) brown sugar – Adds moisture and a caramel-like depth.
1/2 cup (120ml) unsalted butter, melted – Brings richness and softness.
1/2 cup (120ml) vegetable oil – Helps keep the bread super moist.
3 large eggs – Use room temperature eggs for smoother mixing.
1 teaspoon vanilla extract – Enhances the chocolate flavor.
1 cup (120g) all-purpose flour – The foundation of the bread.
1/2 cup (60g) unsweetened cocoa powder – Go for a high-quality brand for better flavor.
1 teaspoon baking powder – Gives just enough lift.
1/2 teaspoon salt – Balances the sweetness.
1/2 cup (90g) semi-sweet chocolate chips – Melty bits of chocolate in every slice.
1/3 cup (80ml) hot fudge sauce, warmed – Easier to swirl through the batter when slightly warm.

Note: This recipe makes about 12 servings.

Variations

Here are some easy swaps if you want to adjust the recipe:

Dairy-free: Replace butter with coconut oil and use dairy-free chocolate chips.
Gluten-free: A 1:1 gluten-free flour blend works well here.
Lower sugar: Swap white sugar with coconut sugar for a lighter sweetness.
Extra flavor: Stir in 1 teaspoon espresso powder to enhance the chocolate depth.

Cooking Time

Here’s the time breakdown so you know what to expect:

Prep Time: 15 minutes
Baking Time: 50–55 minutes
Cooling Time: 10–15 minutes
Total Time: About 1 hour 15 minutes

Equipment You Need

These tools will make the process simple and stress-free:

Mixing bowls – One for wet ingredients and one for dry.
Measuring cups and spoons – For accurate ingredient amounts.
Hand or stand mixer – To mix the batter smoothly.
9×5-inch loaf pan – The perfect size for brownie bread.
Rubber spatula – Ideal for folding in chips and scraping the bowl.
Oven mitts – Essential for handling hot pans safely.

How to Make Hot Fudge Brownie Bread?

This brownie bread comes together in simple steps. Here’s how I made it:

Prepare the Oven and Pan

I started by preheating my oven to 350°F (175°C). I lightly greased my loaf pan and lined it with parchment paper, which made removing the bread so much easier after baking.

Mix the Wet Ingredients

In a large bowl, I combined melted butter, vegetable oil, granulated sugar, and brown sugar. I whisked it until smooth, then added the eggs one at a time. Finally, I stirred in the vanilla extract, which gave the mixture a warm, sweet aroma.

Combine the Dry Ingredients

In another bowl, I whisked together flour, cocoa powder, baking powder, and salt. I slowly added this to the wet ingredients, mixing just until combined. I was careful not to overmix, since that can make the bread dense.

Add the Chocolate and Fudge

Next, I folded in the chocolate chips. I poured half the batter into the loaf pan, drizzled some warmed fudge sauce, then spread the rest of the batter on top. Using a knife, I gently swirled the fudge for that gooey marbled effect.

Bake to Perfection

I baked the bread for about 52 minutes, checking with a toothpick until only a few moist crumbs clung to it. After cooling for 10 minutes in the pan, I transferred it to a rack. The smell alone was enough to make me smile!

Additional Tips for Making this Recipe Better

After trying this recipe, I found a few little tricks that made a big difference:

I always warm the fudge sauce—it swirls much easier.
Room temperature eggs blend into the batter more smoothly.
Using really good cocoa powder made the chocolate flavor pop.
Sometimes I add walnuts for crunch, and it works beautifully.
Letting it cool completely before slicing gave me neat, clean cuts.

How to Serve Hot Fudge Brownie Bread?

This bread is pure indulgence when served slightly warm. I often add a scoop of vanilla or coffee ice cream for a dessert-like treat. If I’m keeping it simple, I dust a little powdered sugar on top for elegance. Caramel drizzle adds richness, while fresh berries bring a nice balance of tartness.

Nutritional Information

Here’s the approximate nutrition per slice (based on 12 servings):

Calories: 340
Protein: 4g
Carbohydrates: 40g
Fat: 18g

Make Ahead and Storage

Storing at Room Temperature

I wrap the bread in foil or plastic wrap and keep it in an airtight container. It stays fresh for up to 3 days.

Refrigerating

When I want to stretch its life, I store it in the fridge for up to a week. A quick microwave zap makes it taste freshly baked again.

Freezing

For longer storage, I wrap slices individually and keep them in a freezer bag. They freeze well for up to 3 months and thaw perfectly at room temperature.

Why You’ll Love This Recipe

This brownie bread is one of those recipes that wins everyone over. Here’s why:

It’s simple to make with pantry staples, no fancy ingredients needed.
The texture is fudgy, moist, and oh-so-delicious.
You can dress it up with toppings or keep it plain—it works both ways.
Easy to adapt for gluten-free or dairy-free diets.
Perfect for sharing, gifting, or enjoying with your favorite drink.

Ash Tyrrell