Hot Fudge Brownie Bread 🍫🍞
Decadent, fudgy, and loaded with melty chocolate, this brownie-meets-quick-bread hybrid is pure indulgence. Perfect with ice cream or a cup of coffee!
Ingredients
(Makes 1 loaf)
For the bread:
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1 cup (125g) all-purpose flour
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½ cup (50g) cocoa powder (Dutch-process or dark)
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1 tsp baking powder
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¼ tsp salt
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½ cup (1 stick / 115g) butter, melted
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1 cup (200g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup (120ml) buttermilk (or milk + ½ tbsp lemon juice)
For the hot fudge swirl:
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½ cup (90g) chocolate chips (semisweet or dark)
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¼ cup (60ml) heavy cream
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1 tbsp butter
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1 tbsp light corn syrup (optional, for shine)
Optional add-ins:
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½ cup chopped walnuts, pecans, or chocolate chunks
Instructions
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Prep:
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
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Make the batter:
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Whisk flour, cocoa powder, baking powder, and salt in a bowl.
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In another bowl, mix melted butter, sugar, eggs, vanilla, and buttermilk until smooth.
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Fold dry ingredients into wet until just combined (don’t overmix).
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Hot fudge swirl:
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Microwave chocolate chips, cream, butter, and corn syrup in 30-second bursts, stirring until smooth.
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Pour ⅔ of the brownie batter into the pan. Drizzle with half the fudge, swirl with a knife, then repeat.
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Bake:
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Bake 45–55 minutes until a toothpick comes out mostly clean (a few crumbs are okay—it’s fudgy!).
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Cool in the pan for 15 minutes, then transfer to a wire rack.
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Serving Ideas
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Warm: Slice and serve with vanilla ice cream and extra fudge sauce.
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Garnish: Dust with powdered sugar or sea salt.
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Storage: Keeps for 3 days airtight, or freeze for up to 1 month.
Tips
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Extra gooey? Underbake slightly (45 mins).
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No buttermilk? Use milk + ½ tbsp vinegar or yogurt.
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Espresso boost: Add 1 tsp instant coffee to the batter.
This is brownie heaven in loaf form—will you try it? 😍