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Hot Fudge Brownie Bread Recipe
Ash Tyrrell

Hot Fudge Brownie Bread Recipe

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.
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Prep Time 15 minutes
Cook Time 55 minutes
15 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Notes

  • 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.