If you’re like me and believe that dessert should always lean rich, gooey, and deeply chocolatey, then let me introduce you to my favorite loaf cake of all time: Hot Fudge Brownie Bread. I stumbled upon this concept when trying to stretch a basic brownie mix into something a little more special—and let me tell you, this recipe completely over-delivers.
It’s soft and rich like a brownie, but it slices like a loaf cake. There are swirls of hot fudge baked right into the batter, giving it that bakery-style marble effect. It’s deeply chocolatey, wildly moist, and almost too easy to make. If you’ve got a box of brownie mix and a jar of hot fudge sauce sitting in your pantry, you’re halfway there. Let me walk you through why this brownie bread works, and how I put it together step-by-step.
Why I’m Obsessed with This Recipe
I’ve baked plenty of brownies in my day, but turning that same batter into a loaf brings a whole new texture to the table. Here’s what makes it a standout:
- The hot fudge swirl steals the show: It melts into ribbons of silky chocolate, creating little pockets of gooey surprise in every bite.
- Extra cocoa for depth: Adding unsweetened cocoa powder enhances the boxed mix, giving it that homemade taste without the extra effort.
- It slices like a dream: Once it’s cooled, the structure holds up like banana bread—perfect for gifting or snacking on the go.
- Bonus chocolate chips: Optional, yes. But if you’re chasing that ultimate fudgy texture, they’re totally worth it.
Ingredients You’ll Need
(Serves 8-10 | Prep Time: 10 mins | Bake Time: 35-40 mins)
- 1 box (18.5 oz) brownie mix
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1/2 cup water
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot fudge sauce (store-bought or homemade)
- 1/2 cup chocolate chips (optional, but highly recommended)
How I Make Hot Fudge Brownie Bread
1. Preheat and Prep Your Pan
First things first—I preheat my oven to 350°F (175°C). Then I grease a standard 9×5-inch loaf pan with nonstick spray and line it with parchment paper, making sure to leave a little overhang for easy lifting later. This loaf is sticky by nature, and parchment makes cleanup so much easier.
2. Dry Ingredients First
In a large mixing bowl, I stir together the brownie mix, all-purpose flour, and cocoa powder. This combo takes the boxed mix and gives it more body and a richer chocolate flavor—like you put way more effort into it than you actually did.
3. Add the Wet Ingredients
Next, I add the vegetable oil, water, eggs, and vanilla extract to the bowl. A quick stir with a spatula (or a hand mixer if I’m feeling lazy) brings it all together into a smooth, thick batter.
4. Fold in the Fudge
Now comes the fun part. I gently swirl in the hot fudge sauce—but here’s my trick: I don’t fully mix it in. I want those thick, molten ribbons running through the bread when it bakes. Think marbled pound cake, but with fudge instead of fruit.
5. Chocolate Chips (Optional but Worth It)
If I’m making this for guests—or honestly, just for myself on a tough Tuesday—I toss in half a cup of chocolate chips. They melt into little gooey bursts and amplify the richness. Totally optional, but once you try it with, it’s hard to go back.
6. Bake and Wait (The Hardest Part)
I pour the batter into the loaf pan and spread it evenly, then pop it into the oven. I bake for about 35-40 minutes, checking at the 35-minute mark. A toothpick should come out with moist crumbs—not clean! That’s the sweet spot for maximum fudginess.
7. Cool, Slice, and Serve
I let the bread cool in the pan for 10 minutes before lifting it out and placing it on a wire rack. Once fully cooled, it slices beautifully—but I’ll admit I’ve cut into it while it’s still warm more than once. If you’re feeling fancy, serve with a scoop of vanilla ice cream and a drizzle of extra fudge.
My Tips for the Best Brownie Bread Every Time
- Don’t overbake: You want it gooey, not dry. It’s better to pull it out a minute early than a minute too late.
- Use good fudge: Store-bought works, but if you’ve got homemade fudge sauce, this is its time to shine.
- Go mini: I’ve made this recipe in mini loaf pans for gifts. Just reduce the bake time to about 25 minutes and keep an eye on them.
- Make it mocha: Add a teaspoon of instant espresso powder to deepen the chocolate flavor. It doesn’t taste like coffee, it just intensifies the cocoa.
How I Serve It
This hot fudge brownie bread is a showstopper on its own, but here are a few of my favorite pairings:
- Warm with ice cream: Vanilla is classic, but peanut butter or salted caramel ice cream is next level.
- Topped with berries: A handful of fresh raspberries cuts through the richness beautifully.
- Toasted next day: Yes, toasted! A quick warm-up in the toaster oven makes the edges crisp and the center gooey again.
FAQs (Because I Know You’ll Ask)
Q: Can I make this gluten-free?
A: Totally. Just sub in a gluten-free brownie mix and a 1:1 gluten-free flour blend. It still turns out fudgy and delicious.
Q: How should I store leftovers?
A: I wrap it tightly in plastic wrap or foil and keep it at room temperature for up to three days. If I’m keeping it longer, it goes in the fridge—but I always warm it up before eating.
Q: Can I freeze it?
A: Yes! I slice it, wrap each piece in plastic, and freeze them individually. That way I can just grab one when the craving hits.
Q: Can I use a different pan?
A: You can bake this in an 8×8-inch square pan too, but then we’re veering back into brownie territory. Still delicious though.
Why You Need This Bread in Your Life
This isn’t just a brownie in loaf form. It’s an upgraded, swirled, chocolate-stuffed beauty that’s somehow both decadent and easy to pull off. I love making it when I need something comforting but still want to impress. And let’s be honest—who doesn’t want an excuse to eat brownies for breakfast?
Give it a try and let me know how it turns out. If you find a killer twist (peanut butter swirls, caramel drizzle, or chopped nuts maybe?), I’m all ears.
Happy baking!
The Fudgy, Gooey Brownie Bread I Make on Repeat (And You Will Too)
Ingredients
- 2 cups all-purpose flour
- 2 cups unsweetened cocoa powder
- 2 cups vegetable oil
- 2 cups water
- 1 teaspoon vanilla extract
- 2 cups hot fudge sauce (store-bought or homemade)
- 2 cups chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine the all-purpose flour and cocoa powder.
- In another bowl, whisk together the vegetable oil, water, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Fold in the hot fudge sauce and chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Allow the brownie bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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