Description
Indulge in the best of both worlds with this Hot Fudge Brownie Bread! This hybrid dessert combines the fudgy richness of brownies with the convenient sliceability of quick bread. With a crackly top, moist interior, and swirls of hot fudge throughout, each slice delivers intense chocolate flavor in every bite. Made in one bowl with pantry staples, this versatile treat works for breakfast, snacking, or transformed into an elegant dessert with ice cream. It even tastes better on day two!
Ingredients
Scale
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 cup semi-sweet chocolate chips, divided
- ⅓ cup prepared hot fudge sauce
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on sides.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
- Fold in ¾ cup of chocolate chips, reserving remaining ¼ cup for topping.
- In a small bowl, stir together hot fudge sauce and heavy cream until smooth.
- Pour half of brownie batter into prepared loaf pan and spread evenly.
- Dollop half of hot fudge mixture on top of batter and swirl gently with a knife or skewer.
- Pour remaining batter on top and spread evenly. Dollop remaining hot fudge on top and swirl again.
- Sprinkle reserved chocolate chips over top of batter.
- Bake for 55-65 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
- Cool in pan for 15 minutes, then use parchment overhang to lift bread out. Cool completely on wire rack before slicing.
- For an extra indulgent treat, warm a slice briefly and top with ice cream and hot fudge.
Notes
- Dutch-processed cocoa powder gives a deeper chocolate flavor, but natural cocoa works too
- Make buttermilk substitute by adding 1 tablespoon white vinegar to 1 cup milk and letting stand 5 minutes
- Don’t overbake – bread should be slightly fudgy in center when removed from oven
- Cover loosely with foil during last 15 minutes if top is browning too quickly
- This bread improves in flavor after a day, making it perfect for make-ahead serving
- Freezes beautifully – wrap individual slices in plastic wrap then foil and freeze up to 3 months
- For muffins: Bake in lined muffin tin at 350°F for 18-22 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 410
- Sugar: 38g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
Keywords: hot fudge brownie bread, chocolate loaf cake, fudge swirl bread, brownie quick bread, chocolate dessert bread, hot fudge swirl bread, fudgy chocolate bread, brownie loaf