Name: Hot Fudge Brownie Bread
Prep time: 15 min
Cook time: PT-485699H49M39S
Total time: PT-485699H49M39S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk (or milk with 1/2 tablespoon lemon juice or vinegar); 1/2 cup hot fudge sauce (plus extra for drizzling)

A decadent fusion of fudgy brownies and quick bread that delivers rich chocolate flavor in every slice. This Hot Fudge Brownie Bread combines the dense, moist texture of brownies with the convenience of a loaf, swirled with hot fudge for an indulgent treat perfect for chocolate lovers.

Why You’ll Love This Recipe

This Hot Fudge Brownie Bread offers the best of both worlds – the fudgy, rich texture of brownies in a convenient quick bread form. The marbled hot fudge creates pockets of extra chocolatey goodness throughout each slice. It’s simple enough for beginners but impressive enough to serve to guests. Plus, it’s incredibly versatile – enjoy it as a decadent breakfast, afternoon snack, or warm it slightly and top with ice cream for a dessert that will have everyone asking for seconds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour creates the structure for this bread while still allowing for a tender crumb. It provides just enough stability without making the bread too cakey.

Unsweetened cocoa powder delivers that deep, rich chocolate flavor that makes this bread so irresistible. Use natural cocoa powder for a more intense chocolate taste, or Dutch-processed for a smoother flavor profile.

Baking powder and baking soda work together to give the bread just the right amount of lift without losing that dense, brownie-like texture we’re aiming for.

Salt enhances all the flavors, especially the chocolate, and balances the sweetness. Don’t skip this crucial ingredient!

Unsalted butter provides richness and moisture. Melting it first allows it to incorporate more thoroughly with the other ingredients for a consistent texture.

Granulated sugar sweetens the bread and helps create that characteristic crackly top that brownies are known for.

Eggs bind everything together and add structure while contributing to the rich, fudgy texture.

Vanilla extract complements and deepens the chocolate flavor with its warm, aromatic notes.

Buttermilk adds moisture and tenderness while its slight acidity activates the leavening agents. The tangy notes also enhance the chocolate flavor.

Hot fudge sauce creates beautiful swirls of intense chocolate throughout the bread and adds an extra layer of decadence. Choose a high-quality sauce for the best flavor.

Directions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk the melted butter and sugar until well combined.
Beat in the eggs and vanilla extract until smooth.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined.
Fold in the hot fudge sauce gently to create a marbled effect — do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the bread in the pan for 10–15 minutes, then transfer to a wire rack.
Drizzle with additional hot fudge sauce before serving if desired.

Servings and Timing

This Hot Fudge Brownie Bread recipe yields one 9×5-inch loaf, which can be cut into approximately 10-12 slices depending on thickness. Preparation time is about 15 minutes, and baking time is 50-60 minutes. Allow at least 30 minutes for cooling before slicing for the best texture. Total time from start to finish is approximately 1 hour and 45 minutes.

Variations

Nut Lover’s Version: Add 1/2 cup of chopped walnuts or pecans to the batter for added texture and flavor.

Mint Chocolate: Replace the vanilla extract with 1/2 teaspoon of mint extract for a refreshing twist.

Double Chocolate: Fold in 1/2 cup of chocolate chips along with the hot fudge sauce for extra chocolate pockets.

Raspberry Fudge: Swirl in 1/4 cup of raspberry preserves along with the hot fudge for a fruity contrast.

Mocha Brownie Bread: Add 1 tablespoon of instant espresso powder to the dry ingredients for a coffee-enhanced chocolate flavor.

Spiced Chocolate: Add 1/2 teaspoon of cinnamon and a pinch of cayenne pepper to the dry ingredients for a Mexican chocolate inspired variation.

Peanut Butter Swirl: Drop spoonfuls of peanut butter on top of the batter and swirl with a knife before baking.

Storage/Reheating

Room Temperature: Store the cooled brownie bread in an airtight container or wrapped tightly in plastic wrap for up to 3 days.

Refrigeration: For longer storage, keep the bread in the refrigerator for up to 1 week. Wrap it well to prevent it from drying out.

Freezing: This bread freezes beautifully. Wrap individual slices or the entire loaf in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating: For that fresh-baked taste, warm individual slices in the microwave for 10-15 seconds. For a slightly crisp exterior, toast slices lightly or warm in a 300°F oven for 5 minutes.

Serving Suggestion: For an extra-special dessert, warm a slice slightly and top with a scoop of vanilla ice cream and an additional drizzle of warm hot fudge sauce.

FAQs

Can I use Dutch-processed cocoa instead of regular unsweetened cocoa?

Yes, you can use Dutch-processed cocoa in this recipe. It will give the bread a slightly milder, smoother chocolate flavor compared to natural unsweetened cocoa. The bread may also appear darker in color. The leavening in this recipe works with either type of cocoa.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can easily make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it stand for 5 minutes before using. Alternatively, plain yogurt or sour cream thinned with a bit of milk works well too.

My bread is sinking in the middle. What went wrong?

Sinking in the middle usually indicates that the bread is slightly underbaked or was opened too early during baking, causing a temperature drop. Ensure your oven is properly preheated and avoid opening the oven door during the first 30 minutes of baking. Also, check that your leavening agents are fresh.

Can I use homemade hot fudge sauce?

Absolutely! Homemade hot fudge sauce works wonderfully in this recipe and may even give better results than store-bought varieties. Just make sure it’s cooled slightly but still pourable when adding it to the batter.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs attached, but not wet batter. Due to the fudgy nature of this bread, it won’t be completely clean like regular bread. If you have an instant-read thermometer, the internal temperature should reach about 200°F (93°C).

Can I make this recipe into muffins instead of a loaf?

Yes! This batter works well for muffins. Fill lined muffin cups about 2/3 full and reduce the baking time to 18-22 minutes. This should yield approximately 12-14 muffins.

Why did my hot fudge sink to the bottom of the bread?

If your hot fudge is too warm or thin, it may sink to the bottom during baking. Make sure your hot fudge is at room temperature and has a thick consistency. Also, gently folding it into the batter rather than fully incorporating it helps create that perfect marbled effect.

Can I reduce the sugar in this recipe?

You can reduce the sugar by up to 1/4 cup without significantly affecting the texture, though it will be less sweet. Any more reduction may impact the moisture and structure of the bread. Consider that the sugar contributes to the brownie-like quality of this recipe.

Is this bread suitable for freezing?

This Hot Fudge Brownie Bread freezes exceptionally well. Wrap it tightly in plastic wrap, then in aluminum foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

Can I add coffee to enhance the chocolate flavor?

Yes! Replace a quarter cup of the buttermilk with strong brewed coffee, or add 1-2 teaspoons of instant espresso powder to the dry ingredients. Coffee enhances chocolate flavor without making the bread taste like coffee.

Conclusion

This Hot Fudge Brownie Bread combines the best elements of a fudgy brownie with the convenience of a quick bread. The marbled hot fudge creates pockets of intense chocolate flavor that make each bite a decadent experience. Whether you’re serving it as an indulgent breakfast, afternoon treat with coffee, or as a dessert topped with ice cream, this versatile chocolate bread is sure to become a favorite. Its simple preparation belies its impressive flavor, making it perfect for both novice bakers and chocolate connoisseurs alike. With endless variations possible, you can customize this recipe to suit any occasion or chocolate craving.