Hot Fudge Brownie Bread
If there’s one dessert that instantly disappears from my kitchen counter, it’s this Hot Fudge Brownie Bread. From the moment I slice into its moist, chocolatey crumb and that glossy fudge drips down the sides, I know it’s going to be a good day. This isn’t your average quick bread; it’s a cross between a rich brownie and a decadent chocolate cake, baked in a loaf pan and designed to impress.
I developed this recipe after a serious craving for something between a brownie and a slice of cake. But what sets this one apart is the deep, intense cocoa flavor combined with a luxurious fudge topping that oozes into every bite. It’s one of those recipes that brings out a smile before the fork even hits the plate.
What I love most is how versatile it is. Whether I’m making it for a cozy weekend treat, sneaking a slice for breakfast, or dressing it up with whipped cream and berries for guests, this Hot Fudge Brownie Bread always delivers.
Why You’ll Love This Hot Fudge Brownie Bread
This bread is incredibly rich, with a perfectly moist texture that stays tender for days. The flavor is deeply chocolaty thanks to a blend of cocoa powder and melted chocolate, while the gooey fudge topping adds another level of indulgence.
It’s also super easy to make, no special tools required. Everything comes together in one bowl, and the result looks like you picked it up from a boutique bakery. It’s the kind of recipe you’ll come back to when you’re craving comfort and chocolate in equal measure.
How to Make the Hot Fudge Brownie Bread
Step 1: Preheat your oven to 350°F (175°C) and grease a standard loaf pan. Line it with parchment paper for easier removal.
Step 2: In a large bowl, whisk together sugar, eggs, vanilla extract, and melted butter until smooth. Add sour cream to enhance the moistness.
Step 3: Sift in unsweetened cocoa powder, all-purpose flour, baking powder, and a pinch of salt. Stir gently until just combined, then fold in a mix of melted dark chocolate and chocolate chips.
Step 4: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick comes out with a few moist crumbs attached.
Step 5: While the bread bakes, prepare the hot fudge sauce by combining heavy cream, butter, sugar, and chopped chocolate in a saucepan. Cook over low heat, stirring until glossy and thick.
Step 6: Once the bread is out of the oven and slightly cooled, pour the warm fudge sauce over the top. Let it set or enjoy it warm for a gooier experience.
Recipe Variations and Possible Substitutions
If you’re out of sour cream, full-fat Greek yogurt makes a great substitute, giving you the same tang and moisture. You can also use gluten-free flour if needed—just be sure to use a 1:1 baking blend.
For a fun twist, stir in chopped walnuts or pecans for crunch, or swirl in a ribbon of peanut butter before baking. You can even add a dash of cinnamon or espresso powder to deepen the chocolate flavor.
If you prefer something a bit less sweet, use bittersweet chocolate and cut down on the sugar slightly. It’s a very flexible recipe, so don’t be afraid to make it your own.
Serving and Pairing Suggestions
This bread is best served slightly warm when the fudge is soft and irresistible. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the experience. For a breakfast treat, I like to serve it with a strong espresso or cold brew.
You can also slice it thin and use it as a base for a dessert platter, garnished with berries and nuts. It pairs well with fruits like raspberries, strawberries, or even cherries.
For special occasions, try topping it with a scoop of gelato or drizzling additional melted chocolate just before serving. Every bite is rich and deeply satisfying.
Storage and Reheating Tips
Store the cooled brownie bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it for up to a week.
To reheat, pop a slice in the microwave for about 15 to 20 seconds until just warm. You can also warm it in the oven at 300°F for 5 to 7 minutes.
For freezing, wrap the bread tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw in the fridge overnight and warm as desired.
Frequently Asked Questions
Can I use boxed brownie mix for this recipe?
While you can use a mix as a base, the texture and richness won’t be the same. This from-scratch version really gives you a superior flavor.
What kind of chocolate should I use for the fudge?
A mix of semi-sweet and dark chocolate gives the best results—balanced sweetness and a deep, smooth finish.
Can I make this recipe in advance?
Absolutely. Bake the bread a day ahead and add the fudge topping right before serving for maximum freshness.
How do I know when it’s done baking?
Look for a cracked top and test with a toothpick; a few moist crumbs are perfect. Avoid overbaking to keep it fudgy.
Can I make this dairy-free?
Yes, use plant-based butter and dairy-free chocolate. Swap sour cream with a plant-based yogurt for a similar texture.
Related Recipe You’ll Like
If you’re a fan of rich, cozy desserts, you’ll love our Easy Banana Cream Pie Recipe and Peanut Butter Cornflake Cookies. For a breakfast-inspired twist, don’t miss the Small Batch Pistachio Cream Cinnamon Rolls.
Save and Share This Recipe for Later
Don’t forget to pin this Hot Fudge Brownie Bread recipe to your favorite dessert board on Pinterest so you can come back to it anytime! If you love it, share it with friends on Instagram or Facebook, or send it by text to someone who needs a chocolatey pick-me-up. Great recipes are even better when shared.
Hot Fudge Brownie Bread
Hot Fudge Brownie Bread is a deeply rich and decadent dessert that blends the texture of a moist, fudgy brownie with the format of a classic quick bread. Baked in a loaf pan, this chocolate dessert features a tender, dense crumb packed with cocoa and chocolate chips, and it’s finished with a silky layer of hot fudge sauce that melts right into each slice. It’s perfect for chocolate lovers and makes an indulgent treat for any occasion, whether served warm with ice cream or simply sliced with a cup of coffee. Great for entertaining or gifting, this brownie bread is as beautiful as it is delicious.
Ingredients
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dark chocolate, melted
- 1/2 cup semi-sweet chocolate chips
- For the Hot Fudge Topping:
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a standard loaf pan and line with parchment paper.
- In a large mixing bowl, whisk together sugar, eggs, melted butter, sour cream, and vanilla extract until smooth.
- Sift in cocoa powder, flour, baking powder, and salt. Stir until just combined.
- Fold in melted dark chocolate and chocolate chips.
- Pour the batter into the loaf pan, smoothing the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- While the bread cools slightly, prepare the fudge: In a saucepan, heat cream, butter, and sugar until steaming, then add chopped chocolate and stir until glossy and thick.
- Pour warm fudge sauce over the loaf and let it set before slicing.
Notes
- For a more intense chocolate flavor, use espresso powder or dark chocolate chips.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe can be frozen (wrapped well) for up to 2 months.
- Gluten-free flour blends work well as a 1:1 substitute.
