Hot Fudge Brownie Bread

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Warm, decadent, and deeply chocolatey—Hot Fudge Brownie Bread is the ultimate comfort dessert that blurs the lines between gooey brownies and soft, rich cake. It’s baked to have a crackly crust, an ultra-moist center, and is crowned with velvety melted chocolate and chunks that slowly melt from the heat. Imagine digging into a warm slice while curled up by the fireplace, the smell of cocoa and vanilla floating in the air—pure bliss.

This dessert is perfect for those cozy nights in, but it’s also elegant enough to serve at a dinner gathering. With its irresistible texture and flavor, Hot Fudge Brownie Bread captures the magic of a brownie and elevates it to something even more indulgent. If you’re a chocolate lover, this is your dream loaf.

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Ingredients for this Hot Fudge Brownie Bread

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• ¾ cup brown sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup hot fudge sauce (plus extra for topping)
• 1 cup semi-sweet chocolate chunks or chips
• Optional: extra chocolate chunks for garnish

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Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal. This step ensures that your brownie bread lifts out smoothly after baking, without sticking to the sides.

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Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and glossy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should look silky and thick—this is your flavor-packed base.

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Step 3: Sift and Combine the Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mix into the wet ingredients, folding gently with a spatula until just combined. Do not overmix; you want to preserve the tender texture.

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Step 4: Add the Chocolate and Fudge

Pour in the hot fudge sauce and mix gently to swirl it through the batter. Fold in the chocolate chunks or chips. This is what gives you those gooey bites of melty chocolate throughout the bread.

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Step 5: Pour, Top, and Bake

Transfer the batter into your prepared loaf pan, spreading it out evenly. Add extra chocolate chunks on top for that mouthwatering visual and texture contrast. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter).

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Step 6: Cool and Drizzle

Let the brownie bread cool in the pan for about 15 minutes, then transfer it to a wire rack. While it’s still warm, drizzle extra hot fudge sauce over the top to create that rich, glossy finish. Slice thickly and serve warm for maximum chocolate impact.

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Storage Instructions

Hot Fudge Brownie Bread stores beautifully—if you manage to have leftovers! Once fully cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container.

• Room temperature: Keeps well for up to 3 days.
• Refrigerator: Store up to 1 week; reheat slices in the microwave for 10–15 seconds to bring back the fudgy softness.
• Freezer: Wrap slices individually in parchment and then foil, or place in a freezer-safe bag. Freeze up to 2 months. Thaw at room temperature or microwave gently before serving.

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Estimated Nutrition

Per slice (based on 10 servings):

• Calories: 410
• Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 105mg
• Sodium: 120mg
• Carbohydrates: 48g
• Fiber: 4g
• Sugar: 35g
• Protein: 5g

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Frequently Asked Questions

1. Can I make this brownie bread gluten-free?

Yes, just swap the all-purpose flour with a 1:1 gluten-free flour blend designed for baking.

2. Is hot fudge sauce the same as chocolate syrup?

Not quite—hot fudge is thicker and richer. For best results, use hot fudge or a homemade ganache.

3. Can I use milk chocolate instead of semi-sweet?

You can, but keep in mind it will make the bread sweeter and less rich in flavor.

4. Why is my brownie bread dry?

It may have been overbaked. Check it at the 50-minute mark with a toothpick and remove it as soon as moist crumbs appear.

5. Can I double the recipe?

Yes, but it’s best to bake in two separate pans to ensure even cooking.

6. How do I get that gooey center?

Don’t overbake, and make sure your hot fudge sauce is evenly swirled into the batter before baking.

7. What can I serve this with?

Vanilla ice cream, whipped cream, or fresh berries make a lovely pairing with the rich chocolate.

8. Can I turn this into muffins or cupcakes?

Absolutely! Fill lined muffin tins ¾ full and bake at 350°F (175°C) for 18–22 minutes.

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