HOT FUDGE BROWNIE BREAD
This is chocolate heaven in loaf form—a rich, ultra-fudgy brownie meets moist chocolate loaf cake, swirled and layered with thick, gooey hot fudge throughout. With a soft crumb and slightly crackly top, it’s the kind of dessert that doesn’t ask for frosting—just a fork (or a scoop of vanilla ice cream if you’re feeling extra). Whether you’re baking for a cozy night in or bringing dessert to impress, this loaf is every chocolate lover’s fantasy come true. You get the crusty edges of brownies, the gooey center of molten cake, and the velvety magic of hot fudge all in one bite.
Prep Time: 10–15 minutes
Bake Time: 50–60 minutes at 325°F (165°C)
Cool Time: 15–20 minutes before slicing
Ingredients
1 box of Brownie Mix
1-11 oz. jar of Hot Fudge Sauce
3 large Eggs
1/3 cup Vegetable Oil
A bread loaf pan
Directions
Step 1: Add the brownie mix, hot fudge sauce, eggs, and vegetable oil in a medium bowl. Combine until smooth.
Step 2: Transfer the batter into a non-stick greased loaf pan until about 3/4 full.
Step 3: Place inside the oven and bake for about 45 minutes at 350 degrees or until cooked through.
Step 4: Remove from the oven and cool completely in the pan. You have to be patient or your bread will stick in the pan and your bread will lose its bottom.
Tips & Tricks for Perfect Hot Fudge Brownie Bread
Use Real Hot Fudge (Not Syrup)
Thick, spoon able fudge topping gives you that gooey swirl. Chocolate syrup is too runny and won’t create those rich ribbons.
Don’t Overmix the Batter
Just like brownies—mix until combined to keep it moist and tender. Overmixing = dry bread.
Room Temp Ingredients
Eggs and butter at room temp help everything mix more evenly and give the bread a better rise.
Line the Pan
Use parchment paper with overhang for easy lift-out. The fudge can stick if you skip this step.
Let It Cool (At Least a Bit!)
Warm brownie bread is amazing, but let it cool 15–20 minutes before slicing to avoid a crumbly mess.
Add-In Ideas:
Chocolate chips or chunks for extra melty pockets
Chopped nuts for crunch (walnuts or pecans = amazing)
A pinch of espresso powder for deeper chocolate flavor
Air Fryer Mini Loaf Option:
Bake in smaller silicone loaf molds in the air fryer at 320°F (160°C) for 18–22 minutes. Toothpick should come out with fudgy crumbs.
Estimated Nutrition Facts
Calories: ~320
Total Fat: 16g
Saturated Fat: 8g
Carbs: 40g
Sugar: 27g
Protein: 4g
Fiber: 2g
Cholesterol: 60mg
Sodium: 180mg