Hot Fudge Brownie Bread

Few things in my kitchen have sparked as many smiles as this decadent hot fudge brownie bread. It is that unbeatable cross between a gooey brownie and a rich loaf cake. When you want maximum chocolate with minimum fuss this recipe always delivers that perfect sticky slice.

Every time I bake this my house smells like a warm chocolate bakery. Once during a family movie night I sliced it straight from the pan and we devoured every last crumb — it is irresistible when served a touch warm.

Ingredients

• Brownie mix: Use any major brand I find Betty Crocker and Duncan Hines produce consistently rich results
• Large eggs: Provide the richness and binding for dense loaf texture Choose fresh large eggs for best results
• Water: Thins the batter just right and keeps the crumb moist Use filtered if your tap water is heavily treated
• Vegetable oil: Delivers that classic brownie fudginess Go for a fresh neutral oil for best flavor
• Hot fudge sauce: Ramp up chocolate intensity Choose a good quality brand that is thick and glossy
• Semi-sweet chocolate chips: Totally optional but they melt into gooey pockets For the best melt use real chocolate chips not baking morsels
• Nonstick spray or butter: For easy loaf removal Lightly flour after greasing so nothing sticks

Step-by-Step Instructions

Preheat Oven:

Make sure your oven is at 350 degrees F which ensures even baking. Grease your loaf pan really well and dust lightly with flour so the bread pops out smoothly.

Prepare Batter:

Whisk together the brownie mix eggs water and oil in a large bowl. Take your time to stir out all the dry pockets since the batter should look thick glossy and even.

Add Hot Fudge:

Spoon in the hot fudge sauce and gently fold through. Swirl just enough to see marbled ribbons. Too much stirring mixes everything together and loses that signature fudgy streak.

Optional Add-ins:

Fold in chocolate chips if you want an extra gooey chocolate hit. They also help the bread stay moist for a few extra days if you are making ahead.

Pour into Pan:

Scrape the batter into your prepared loaf pan and then smooth the surface so it bakes up level. A spatula works best since the batter is thick.

Bake:

Set the loaf in the middle of the oven. Bake for 50 to 60 minutes until a toothpick near the center comes out with moist crumbs but not wet batter. Start checking at 45 minutes and if the top looks too dark lightly tent with foil.

Cool and Drizzle:

Let the bread rest in the pan for at least 10 minutes so it firms up. Gently loosen the edges and turn out onto a rack. When cool drizzle extra warmed hot fudge over the top — it sinks into cracks and makes every slice luxurious.

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My favorite ingredient is the hot fudge swirl. It turns every bite into that magical chewy edge of a brownie. The first time I made it my youngest scraped the bowl for the leftover fudge — so drizzle generously.

Storage Tips

Once cooled wrap the brownie bread tightly in foil or plastic. Store it on the counter for up to three days or refrigerate for about a week. For a just baked texture zap individual slices in the microwave for five or ten seconds before serving. You can also freeze slices wrapped in parchment for easy future treats.

Ingredient Substitutions

Try swapping in coconut oil for the vegetable oil for a hint of tropical flavor. If you are out of hot fudge you can use a thick ganache made from chocolate and cream. Chocolate chunks or peanut butter chips will create all new flavor pockets and using gluten free brownie mix works beautifully for those with allergies.

Serving Suggestions

Serve generous slices with a scoop of vanilla bean ice cream for the ultimate dessert or pack slices in lunch boxes for a midday upgrade. At my house we love spreading just a little salted butter on a warm slice for a salty sweet twist. For celebrations pair with fresh berries or a dusting of powdered sugar.

History of Brownie Bread

Brownie bread is the perfect mashup of American home baking tradition. It borrows the tender crumb of a quick bread and the bold chocolate flavor of a classic brownie. This recipe turns that beloved boxed brownie mix into something sliceable and perfect for gifting or sharing. It has quickly become a staple at bake sales and potlucks in my neighborhood.

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You can trust me when I say this hot fudge brownie bread is not just easy — it is made for celebration and comfort. I promise every slice is worthy of a second helping and plenty of chocolatey smiles.

Frequently Asked Questions

→ Can I use any brownie mix brand?

Yes, you can use any standard boxed brownie mix, such as Betty Crocker or Duncan Hines. Just be sure the package size is close to 18.3 ounces for best results.

→ What makes this bread extra gooey?

The addition of hot fudge sauce swirled throughout the batter and a drizzle on top creates gooey texture and rich chocolate flavor.

→ Can chocolate chips be added?

Absolutely! Chocolate chips are optional but add extra richness and melty chocolate pockets in every bite.

→ How do I prevent the bread from overbaking?

Check the loaf at 45 minutes. If the top is browning too quickly, tent with foil and continue baking until a toothpick comes out with moist crumbs.

→ How should I serve brownie bread?

Serve slices warm with an extra drizzle of hot fudge. It's delicious as a dessert, snack, or sweet breakfast treat.