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Hot fudge brownie bread loaf sliced on parchment paper, showing rich dark chocolate crumb studded with chocolate chips, topped with warm chocolate fudge sauce drizzle, on a wooden cutting board with cooling rack in background

Hot Fudge Brownie Bread

A rich and gooey Hot Fudge Brownie Bread packed with chocolate chips and swirled with thick fudge sauce. It is the ultimate quick dessert for true chocolate lovers.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 people
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all purpose flour Spoon and leveled
  • ¾ cup unsweetened cocoa powder Sifted to remove lumps
  • 1 teaspoon baking powder For lift
  • ½ teaspoon salt To balance sweetness
  • 1 cup granulated sugar For sweetness and texture
  • ½ cup melted butter Slightly cooled
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract For depth of flavor
  • 1 cup semi sweet chocolate chips Folded into the batter
  • ⅓ cup hot fudge sauce Slightly warmed for swirling

Equipment

  • 1 9x5-inch loaf pan For baking the bread
  • 1 Parchment paper For easy removal
  • 2 Large mixing bowls For dry and wet ingredients
  • 1 Silicone spatula For folding batter

Method
 

  1. Whisk the flour and cocoa powder together to build the dry base so the mixture looks completely uniform.
  2. Beat the melted butter and sugar vigorously to combine the wet ingredients so the texture appears glossy.
  3. Fold the wet and dry ingredients gently to form the batter so no dry flour streaks remain.
  4. Stir the chocolate chips into the bowl to distribute the chunks so they are spread evenly throughout.
  5. Pour the thick batter into the lined pan to prepare for baking so the loaf takes shape.
  6. Drizzle the hot fudge sauce over the top to create the swirl so thick ribbons form.
  7. Bake the bread at 350 degrees to set the center so a toothpick comes out slightly moist.
  8. Cool the loaf in the pan to stabilize the crumb so the bread lifts out cleanly.

Notes

Do not overbake the loaf; it is meant to be slightly fudgy in the center. Let it cool for at least twenty minutes before slicing so it holds its shape perfectly.