Hot Fudge Brownie Bread
A decadent fusion of rich, fudgy brownie and tender, sliceable bread with molten ribbons of luscious hot fudge swirled throughout. This easy-to-make treat satisfies any chocolate craving, perfect for dessert, snack, or sharing at gatherings.
Equipment
- Loaf pan (8½ x 4½ inches recommended)
- Mixing bowls
- Whisk and spatula
- Measuring Cups and Spoons
- Toothpick or skewer (for testing doneness)
- Parchment paper or nonstick spray
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-processed or natural)
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp espresso powder (optional, for flavor depth)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup homemade or store-bought hot fudge sauce
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, salt, and espresso powder (if using).
- In a separate large bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
- Pour half the batter into the prepared pan. Dollop spoonfuls of hot fudge sauce over the batter.
- Carefully spread remaining batter on top, then swirl fudge gently with a knife or skewer to create ribbons.
- Bake for 45–55 minutes, checking at 40 minutes with a toothpick near the edges—it should come out mostly clean but slightly gooey in the center.
- Cool in the pan for 20 minutes before removing and slicing.
Notes
- Use fresh hot fudge or a thick, rich store-bought variety for best results.
- Don’t overmix the batter to keep the bread tender and fudgy.
- Let the bread cool completely before slicing to allow fudge swirls to set.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.
- For dairy-free or vegan versions, substitute butter with coconut oil and eggs with flax eggs; use dairy-free chocolate and fudge.