If you’re the kind of person who always goes for the fudgiest brownie in the pan, this Hot Fudge Brownie Bread is your dream come true. Imagine the rich, gooey texture of a brownie baked into a soft, sliceable loaf—moist, dense, and loaded with deep chocolate flavor. Each bite is like pure indulgence, especially when topped with warm hot fudge sauce that melts into every crevice. I first tried this recipe on a cozy winter afternoon, and it instantly became my go-to dessert for when I want something comforting yet impressive. Whether served with a scoop of vanilla ice cream, a dollop of whipped cream, or just enjoyed plain with coffee, this brownie bread delivers all the satisfaction of brownies in an elegant, easy-to-slice form.
Why You’ll Love This Recipe
This dessert is rich, fudgy, and ridiculously simple to make. It combines the best of both worlds—a brownie’s chewy decadence and a loaf cake’s moist crumb. It’s perfect for gifting, entertaining, or treating yourself to a slice of chocolate heaven. Plus, you don’t need fancy ingredients—just your favorite brownie mix and a few pantry staples. The result? A dense, chocolate-packed loaf drizzled with hot fudge that looks as stunning as it tastes.
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Hot Fudge Brownie Bread: A Decadent Dessert Loaf for True Chocolate Lovers
- Total Time: 1 hour
- Yield: 1 loaf (8 servings)
- Diet: Vegetarian
Description
This decadent Hot Fudge Brownie Bread combines the rich, fudgy texture of brownies with the soft, moist crumb of quick bread — a chocolate lover’s dream topped with a gooey hot fudge drizzle.
Ingredients
- 1 box (18 oz) fudge brownie mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup hot fudge sauce (plus extra for drizzling)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine brownie mix, eggs, oil, water, sour cream, and vanilla extract. Stir until smooth and well combined.
- Fold in chocolate chips and 1/4 cup hot fudge sauce.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Warm extra hot fudge sauce and drizzle generously over the cooled bread before serving.
Notes
- For a richer flavor, use dark chocolate brownie mix or add a handful of chopped dark chocolate.
- Serve warm with a scoop of vanilla ice cream for a dessert-style treat.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- Can be baked in mini loaf pans for individual servings; reduce baking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Brownie mix: The base of the recipe—choose a high-quality fudge-style mix for the richest flavor. You can also use homemade brownie batter if you prefer.
All-purpose flour: Adds structure to the batter, giving the bread that perfect sliceable consistency.
Eggs: Bind the ingredients and create a soft, tender crumb.
Vegetable oil: Keeps the loaf moist and adds a smooth, silky texture. You can substitute with melted butter for a richer flavor.
Water: Helps thin the batter slightly for even baking.
Hot fudge sauce: Adds gooey richness and creates swirls of chocolate decadence throughout the loaf. I’ve even warmed it before drizzling—absolutely divine.
Chocolate chips: Optional but highly recommended for extra fudgy pockets of melted chocolate.
Vanilla extract: Enhances the overall chocolate flavor and adds a touch of warmth.
Salt: Balances the sweetness and intensifies the cocoa notes.
Directions
Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan or line it with parchment paper. In a large bowl, combine the brownie mix, flour, eggs, vegetable oil, water, vanilla extract, and a pinch of salt. Mix until just combined—avoid overmixing to keep the bread tender. Fold in the chocolate chips if using.
Pour half the batter into the prepared loaf pan. Spoon a few dollops of hot fudge sauce on top, then swirl gently with a knife. Add the remaining batter, then repeat with more hot fudge swirls on top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect). Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with warm hot fudge just before serving for an extra dose of indulgence.
I once topped it with a sprinkle of flaky sea salt right after baking—it created a perfect sweet-salty finish that elevated the entire dessert.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 1 loaf (about 10 slices) and takes roughly 1 hour total—10 minutes prep and 45–50 minutes baking, plus cooling time.
Storage/reheating
Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for about 10–15 seconds to bring back the fudgy texture. For longer storage, freeze tightly wrapped slices for up to 2 months and thaw at room temperature before serving.
Variations and Customizations
Peanut Butter Swirl: Add spoonfuls of creamy peanut butter along with the fudge for a classic flavor combo.
Mocha Fudge Bread: Stir in 1 teaspoon of instant espresso powder for a bold, coffee-infused twist.
Nutty Brownie Bread: Add chopped walnuts or pecans for crunch and a slightly toasty flavor.
Salted Caramel Drizzle: Replace hot fudge with caramel sauce and sprinkle with sea salt for a sweet-salty delight.
Triple Chocolate Overload: Mix in white and dark chocolate chips for layered chocolate intensity.
Cheesecake Swirl: Add a swirl of cream cheese mixture for a rich, marbled effect.
Mint Chocolate Variation: Add a few drops of peppermint extract for a festive twist.
Mini Loaves: Divide the batter into mini loaf pans for gifting—reduce the baking time by about 10 minutes.
FAQs
Can I use homemade brownie batter instead of a mix?
Yes, absolutely—just use about the same amount as a standard box mix (around 18–20 oz of batter).
Why is my bread too dense?
Overmixing can make the loaf dense. Stir only until ingredients are combined.
Can I make this gluten-free?
Yes, use a gluten-free brownie mix and flour blend for great results.
What’s the best way to test doneness?
Insert a toothpick—if it comes out with moist crumbs but no wet batter, it’s ready.
Can I skip the hot fudge?
You can, but it’s what gives this bread its signature gooey richness.
How do I keep it from sticking to the pan?
Line the pan with parchment paper and lightly grease it.
Can I add frosting instead of fudge drizzle?
Yes, chocolate ganache or cream cheese frosting works beautifully.
How do I make it more chocolatey?
Use dark chocolate chips or a double-fudge brownie mix for extra intensity.
Can I bake it in muffin form?
Yes, divide the batter into muffin tins and bake for 20–25 minutes.
What can I serve it with?
A scoop of vanilla or coffee ice cream makes it absolutely irresistible.
Conclusion
Hot Fudge Brownie Bread is pure comfort in loaf form—rich, gooey, and unapologetically chocolatey. It’s easy enough for a casual bake but impressive enough for entertaining. Every slice offers that perfect combination of moist brownie texture and fudge-drizzled indulgence. I’ve made this countless times for friends and family, and it never fails to get rave reviews. Whether you serve it warm with ice cream or enjoy it with coffee on a quiet afternoon, this dessert loaf is chocolate perfection in every bite.
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