Imagine the richest, fudgiest brownie you’ve ever had… now picture it in a warm, sliceable loaf form. That’s Hot Fudge Brownie Bread—a decadent, melt-in-your-mouth treat that’s basically chocolate therapy in baked good form. It’s got a dense, moist crumb, crackly brownie top, and swirls of hot fudge running through every bite. Perfect for dessert, breakfast (yep, we said it), or a midnight chocolate craving. Trust me, this one’s a game-changer!
Table of Contents
Why You’ll Love This Recipe
- Ultimate chocolate overload – deep cocoa flavor, brownie top, hot fudge inside. Need I say more?
- Double-duty dessert – tastes like a brownie, slices like a loaf. Perfect for gifting or snacking.
- No mixer required – easy, one-bowl magic.
- Moist and gooey texture – thank you, sour cream and hot fudge!
- Freezer-friendly – stash a loaf for future chocolate emergencies.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Prep Time | 15 minutes |
| Cook Time | 50–60 minutes |
| Total Time | About 1 hour 15 minutes |
| Servings | 8–10 slices |
| Focus Keyphrase | Hot Fudge Brownie Bread |
Ingredients
Here’s what you’ll need to make this brownie loaf of your dreams:
- All-purpose flour – Just enough to hold it together without drying it out.
- Unsweetened cocoa powder – Use a high-quality dark cocoa for maximum richness.
- Granulated sugar + brown sugar – A balance of sweetness and moisture.
- Eggs – Bind everything together and create that classic brownie chew.
- Unsalted butter – Melted for a rich, dense crumb.
- Sour cream – Secret weapon for unbeatable moistness and tang.
- Vanilla extract – Rounds out the chocolate flavors.
- Baking powder + salt – Gives the loaf structure and balance.
- Chocolate chips – For those melty chocolate pockets.
- Hot fudge sauce – Swirled into the batter for pure indulgence.
👉 Measurements and full instructions are in the recipe card below!
How to Make Hot Fudge Brownie Bread
1. Prep Your Pan and Oven
Preheat your oven to 350°F (175°C) and grease a standard loaf pan. Line it with parchment paper for easy lifting—you’ll thank yourself later.
2. Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, sugars, and cocoa powder. Add the eggs, one at a time, whisking until smooth. Stir in the sour cream and vanilla.
3. Add the Dry Ingredients
Fold in the flour, baking powder, and salt until just combined. Don’t overmix—gentle is key here.
4. Stir in Chocolate Chips
Toss in those chocolate chips and give the batter one final stir. It’ll be thick and glossy and smell incredible.
5. Swirl in the Hot Fudge
Pour half the batter into the loaf pan, then drizzle a few spoonfuls of hot fudge over the top. Swirl gently. Repeat with the remaining batter and more hot fudge on top.
6. Bake It Up
Bake for 50–60 minutes, until a toothpick comes out mostly clean (a few moist crumbs are perfect). Let cool before slicing… if you can wait!
Pro Tips for Perfect Brownie Bread
- Use room temperature eggs to help everything mix smoothly.
- Warm the hot fudge slightly before swirling—it’ll spread easier.
- Don’t overbake! The center should stay fudgy.
Flavor Variations
- Peanut butter swirl – Sub some hot fudge with PB for a Reese’s-style twist.
- Mocha kick – Add a teaspoon of espresso powder to enhance the chocolate.
- Nutty crunch – Fold in chopped walnuts or pecans for texture.
- Salted caramel swirl – Swap the fudge for salted caramel sauce (yes please).
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream (mandatory? maybe).
- Dust with powdered sugar for a pretty finish.
- Drizzle with extra fudge or chocolate ganache if you’re feeling wild.
- Pair with something crunchy! Try these White Chocolate Covered Pretzels for a salty-sweet snack board moment. Trust me, it works.
Make-Ahead & Storage
- Make ahead: Bake a day early—flavors deepen overnight.
- Storage: Keep covered at room temp for up to 3 days.
- Leftovers: Warm slices in the microwave for gooey goodness.
Freezing and Reheating
- To freeze: Wrap tightly in plastic and foil. Freeze up to 3 months.
- To reheat: Thaw overnight, then warm individual slices in the microwave or toaster oven.
FAQs
Can I use boxed brownie mix?
Yes, but it won’t have the same loaf structure or richness. This from-scratch version is worth it!
Why is my bread dry?
It may be overbaked—check your oven temp or pull it out once a few moist crumbs cling to your tester.
Can I make this gluten-free?
Yes! Substitute a good 1:1 gluten-free baking flour blend.
Can I use Greek yogurt instead of sour cream?
Totally! Just use full-fat for the best texture.
Final Thoughts
If you’re looking for a show-stopping dessert that’s easy to make but feels luxurious with every bite, this Hot Fudge Brownie Bread is it. It’s indulgent, rich, and just the right balance of fudgy and fluffy. Whether you’re baking for friends, treating yourself, or making a chocolatey brunch centerpiece—this loaf delivers. Trust me, it’s one of those recipes you’ll want to make on repeat.
Hot Fudge Brownie Bread
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder preferably dark
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 eggs room temperature
- 1/2 cup unsalted butter melted
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup chocolate chips
- 1/2 cup hot fudge sauce warmed slightly
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan. Line it with parchment paper for easy removal.
- In a large bowl, whisk together melted butter, granulated sugar, brown sugar, and cocoa powder until smooth.
- Add the eggs one at a time, whisking until fully incorporated. Stir in the sour cream and vanilla extract.
- Fold in the flour, baking powder, and salt just until combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Pour half of the batter into the loaf pan, drizzle with half the hot fudge and swirl. Add the remaining batter and repeat with the rest of the hot fudge.
- Bake for 50–60 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let it cool before slicing.