Name: Hot Fudge Brownie Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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 (store-bought or homemade, slightly warmed); 1 cup semi-sweet chocolate chips; ½ cup hot fudge sauce, warmed; ¼ cup chocolate chips; 2 tbsp chopped nuts (optional, for crunch)

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Imagine slicing into a loaf that smells like a brownie straight from the oven — warm, dense, and dripping with fudge. That’s exactly what this Hot Fudge Brownie Bread delivers. It’s part brownie, part chocolate cake, and somehow even more indulgent than both.

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This recipe is made for anyone who secretly wishes brownies came in loaf form soft, sliceable, and perfect with coffee or a glass of milk. It’s also the kind of dessert that makes your kitchen smell like a cozy bakery on a rainy afternoon (and let’s be honest, who doesn’t need that every now and then?).

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Ideal for: chocolate lovers, weekend bakers, and anyone craving something rich yet comforting.

Ingredients for Hot Fudge Brownie Bread

For the Bread

1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
½ cup hot fudge sauce (store-bought or homemade, slightly warmed)
1 cup semi-sweet chocolate chips

For the Fudge Topping

½ cup hot fudge sauce, warmed
¼ cup chocolate chips
2 tablespoons chopped nuts (optional, for crunch)

Ingredient Notes:

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Buttermilk keeps the crumb tender and prevents dryness — don’t skip it.
Hot fudge sauce adds moisture and a shiny texture that’s richer than cocoa alone.
Chocolate chips ensure every slice has melted pockets of chocolate heaven.

How to Make Hot Fudge Brownie Bread

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving a little overhang to lift the bread out later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

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Step 3: Cream the Base

In a large mixing bowl, beat butter and sugar together until fluffy and pale (about 3–4 minutes). Add eggs one at a time, beating well after each. Stir in the vanilla extract.

Step 4: Combine Wet and Dry

Alternate adding the dry mixture and buttermilk to your butter mixture, starting and ending with dry ingredients. Mix until just combined — no overmixing here.

Step 5: Add the Fudge Magic

Fold in the warmed hot fudge sauce and chocolate chips gently. The batter should look thick and glossy — almost like brownie batter.

Step 6: Bake to Perfection

Pour batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 7: Finish with Fudge

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, drizzle with extra hot fudge sauce and sprinkle with chocolate chips and nuts if desired.

Let it cool completely before slicing — yes, it’s hard to wait, but it’s worth it.

Baking Tips & Tricks for Perfect Brownie Bread

Use room temperature ingredients: It helps everything mix evenly.
Don’t overmix: The less you stir, the more tender your bread.
Test early: Check at 50 minutes — ovens vary.
Let it cool fully: Warm slices can crumble; cooled ones cut cleanly.
Storage tip: Store in an airtight container at room temp for up to 5 days or freeze slices for up to 2 months.

Why is my brownie bread dry?

Usually from overbaking or using too little fat. Try checking doneness earlier and use full-fat buttermilk or an extra tablespoon of fudge sauce next time.

Easy Variations & Substitutions

Use a Brownie Mix: Yes — if you’re short on time, mix 1 box of brownie mix with ½ cup buttermilk and 2 tablespoons melted butter. Bake for 45–50 minutes.
Dairy-Free: Swap butter for coconut oil and use oat milk + 1 tsp vinegar instead of buttermilk.
Add a Swirl: Peanut butter, caramel, or espresso syrup make gorgeous flavor ribbons.
Double Chocolate: Mix in white chocolate chunks for contrast.
Mini Loaves: Divide batter among mini loaf pans — bake for 25–30 minutes.

Frequently Asked Questions

Can I use regular salted butter?

Yes, just reduce the added salt by half. Salted butter actually enhances the chocolate flavor a bit.

Can I make it ahead?

Absolutely. Bake, cool completely, wrap tightly, and store at room temperature for up to 3 days — or freeze for later.

Can I use a boxed brownie mix?

You can! Combine one box of mix with ½ cup buttermilk and bake in a loaf pan at 350°F for about 45 minutes.

How do I make it extra fudgy?

Add 2 tablespoons of sour cream or Greek yogurt to the batter — it deepens moisture and richness.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	365
Total Fat	18g
Saturated Fat	10g
Carbohydrates	48g
Sugar	31g
Protein	5g

(Values are approximate and may vary based on ingredient brands.)

A Slice of Chocolate Heaven

There’s something nostalgic about this Hot Fudge Brownie Bread maybe it’s the way it fills your kitchen with a warm cocoa scent or how every slice feels like a reward after a long day.

Whether you serve it warm with ice cream, cold from the fridge, or toasted lightly with butter (yes, really), it’s the kind of dessert that turns any ordinary afternoon into something worth remembering.

So go ahead, preheat that oven. Your inner chocolate lover deserves this one.