SPREAD LOVE

Hot Fudge Brownie Bread

Warm, chocolate-forward, and impossibly gooey, this Hot Fudge Brownie Bread feels like dessert and breakfast had a very indulgent baby. It’s rich enough to satisfy a serious chocolate craving but simple enough to make on a weekend afternoon—perfect for sharing or savoring slice by slice. If you like playful spins on classic baked goods, this loaf will win you over quickly; for a contrast in texture, try it alongside a crisp biscotti or a scoop of ice cream—recipes like 5-ingredient no-bake pistachio brownies make fun companions at a dessert table.

Why make this recipe
This Hot Fudge Brownie Bread stands out because it combines the comforting structure of quick bread with the fudgy, molten appeal of a brownie. Rather than baking a dense, flat brownie, you get slices that are soft, tender, and streaked with hot fudge ribbons—easy to portion, easier to share, and endlessly adaptable. It’s the perfect bake when you want something that looks a bit elegant but doesn’t demand complicated technique or hours in the kitchen.

Step-by-Step Guide to Making Hot Fudge Brownie Bread

Ingredients

1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
½ cup hot fudge sauce (for swirl)
1 cup semi-sweet chocolate chips
½ cup hot fudge sauce, warmed (for drizzle)
¼ cup chocolate chips (for topping)
2 tbsp chopped nuts (optional)

Equipment you’ll need

9×5 inch loaf pan
Parchment paper (optional but recommended)
Electric mixer (hand or stand mixer)
Rubber spatula and whisk
Small saucepan for warming fudge
Toothpick or skewer for testing doneness

Directions

Prepare Pan and Oven
First, preheat your oven to 350°F (175°C). Generously grease a 9×5 inch loaf pan with butter or baking spray. For extra insurance against sticking, line the bottom and two long sides of the pan with a strip of parchment paper, leaving an overhang on the sides for “handles.” Grease the parchment paper as well so the loaf releases cleanly after baking.
Craft the Brownie Bread Batter
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined; set this dry mixture aside. In a separate, even larger bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is noticeably lighter in color and fluffy—about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition so the batter stays smooth. Stir in the vanilla extract.

Measure the buttermilk into a small bowl and whisk briefly. To combine the wet and dry components without overworking the batter, add about one-third of the dry ingredient mixture to the wet mixture and mix just until combined. Next, add half of the buttermilk, mixing until just incorporated. Continue alternating—add the next third of dry ingredients, then the remaining buttermilk, then finish with the final third of dry—stopping as soon as streaks of flour disappear. Overmixing will develop gluten and make the loaf tough, so be gentle. Finally, fold in the 1 cup semi-sweet chocolate chips using a rubber spatula.

Prepare Hot Fudge for Swirl
Make sure the ½ cup of hot fudge sauce designated for the swirl is warm and pourable. If it’s thick, warm gently in a small saucepan over low heat and stir until smooth; you don’t want it boiling, just fluid enough to spoon and swirl.
Assemble and Bake
Pour about half of the brownie bread batter into the prepared loaf pan and spread it evenly. Spoon about half of the prepared hot fudge over the batter in dollops. Carefully add the remaining batter on top of the fudge layer, then spoon the remaining hot fudge across the top. To create an attractive marble pattern, use a butter knife or skewer to lightly swirl through the layers—S-shapes or figure-eights look pretty; avoid over-swizzling to keep the layers distinct. Bake in the preheated 350°F (175°C) oven for approximately 55 to 70 minutes. The loaf is done when a wooden skewer or toothpick inserted in the center comes out with moist crumbs but no raw batter. If the top is browning too quickly, tent loosely with aluminum foil. Once baked, remove from the oven and let cool in the pan for 15–20 minutes. Use the parchment “handles” to lift the loaf onto a wire rack and let it cool completely before slicing.
Prepare Finishing Hot Fudge Drizzle (Optional)
While the bread cools, warm the remaining ½ cup of hot fudge sauce in a small saucepan over low heat until pourable; let it cool slightly so it’s warm but not scalding. When ready to serve, drizzle generously over slices.
Serving and Toppings
Slice the Hot Fudge Brownie Bread with a serrated knife into thick pieces. For an indulgent treat, warm individual slices in the microwave for 10–15 seconds, then top with a scoop of vanilla ice cream or a dollop of whipped cream. Sprinkle the ¼ cup chocolate chips and optional chopped nuts over the warm drizzle for added texture. Leftovers keep well if stored correctly (see storage section below).

Keeping Hot Fudge Brownie Bread Fresh

Room temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep wrapped or in a sealed container for up to 7 days; bring to room temperature or warm slightly before serving.
Freezer: Individually wrap slices in plastic wrap and place in a freezer bag for up to 2–3 months; thaw overnight in the fridge or warm gently.

How to Present Hot Fudge Brownie Bread

For a casual family dessert: Cut generous slices and place on a platter with a small bowl of warm hot fudge for extra drizzling. Add a scoop of vanilla bean ice cream on the side for a classic pairing.
For a brunch or special occasion: Slice thinner, arrange on a cake stand, and serve with bowls of fresh berries, mascarpone, and a pot of espresso. A dusting of cocoa powder or a few fresh mint leaves makes a simple but elegant touch.
For gifting: Wrap a cooled loaf in parchment and tie with baker’s twine; include a small jar of hot fudge for the recipient to warm and drizzle.

Tips to make Hot Fudge Brownie Bread
Q: How do I keep it moist?
A: Use room-temperature eggs and don’t overmix the batter; alternating dry and wet ingredients as instructed helps maintain a tender crumb. Also, the hot fudge swirl adds moisture and richness.

Q: Can I use store-bought hot fudge?
A: Yes — store-bought works fine. Warm it gently to make it pourable before swirling and drizzling.

Q: My top browns too quickly — what do I do?
A: Tent loosely with foil during the last 15–20 minutes of baking to prevent over-browning while the center finishes cooking.

Variations and substitutions

Simple substitutions (bullet format):
- Use Greek yogurt in place of some of the butter for a slightly tangier, less rich loaf—replace up to half the butter with plain Greek yogurt.
- Swap semi-sweet chocolate chips for dark chocolate or milk chocolate depending on your sweetness preference.
Flavor variation (paragraph): For a nut-forward twist, fold 2–3 tablespoons of finely chopped toasted pecans or hazelnuts into the batter and sprinkle extra nuts on top before baking. Alternatively, swirl in caramel sauce in place of half the hot fudge for a salted-caramel brownie bread that balances sweet and salty notes beautifully.

Frequently Asked Questions

Q: Can I make this recipe dairy-free?
A: Yes. Use a non-dairy butter substitute and swap the buttermilk for a mixture of plant-based milk plus 1 tablespoon vinegar (let it sit to curdle slightly). Choose dairy-free chocolate chips and hot fudge labeled vegan.

Q: How thick should the slices be for serving?
A: Aim for 1 to 1½-inch slices for dessert portions; thinner slices work well for larger groups or a dessert buffet.

Q: Can I bake this in muffin tins instead of a loaf pan?
A: Yes—fill lined or greased muffin cups about two-thirds full and bake at 350°F (175°C) for 18–25 minutes, checking for doneness with a skewer.

What if my batter seems too thick/too thin?

If too thick: A splash (1–2 tablespoons) more buttermilk can loosen it without upsetting the crumb.
If too thin: Add a tablespoon of flour at a time until the batter holds but still spreads slightly.

Q: Is there a way to make the bread less sweet?
A: Reduce the sugar by up to 2 tablespoons and choose bittersweet or dark chocolate chips; the hot fudge swirl will still lend richness, so a little cut in sugar can balance the loaf.

Q: How do I get distinct swirls instead of a fully mixed marble?
A: Dollop the hot fudge in separate spots and swirl only a few times with a skewer; avoid aggressive stirring or long figure-eights. The goal is visible ribbons, not uniform mixing.

Final notes on technique

Use room-temperature ingredients where possible; they emulsify more easily and produce a smoother batter.
Don’t rush the cooling: allowing the loaf to come to room temperature before slicing produces cleaner cuts and prevents the hot fudge from running excessively.

Conclusion
If you want a dessert that feels both familiar and a little special, this Hot Fudge Brownie Bread delivers—fudgy ribbons, tender crumb, and plenty of chocolatey impact. For a classic take on the concept that inspired this loaf, see the Brownie Bread recipe on I Am Baker, and for another hot fudge–forward version with different proportions and tips, check out Hot Fudge Brownie Bread at Sweet Pea’s Kitchen.