Print

Gooey Hot Fudge Brownie Bread

Close-up of two slices of moist hot fudge brownie bread, featuring a marbled chocolate interior and a glossy chocolate glaze topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, fudgy brownie baked in a loaf pan, featuring a decadent hot fudge swirl throughout.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup prepared hot fudge sauce (warmed slightly)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk the melted butter and granulated sugar together until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Fold in the chocolate chips.
  6. Pour half of the brownie batter into the prepared loaf pan.
  7. Drizzle half of the warmed hot fudge sauce evenly over the batter layer.
  8. Top with the remaining brownie batter. Drizzle the remaining hot fudge sauce over the top layer.
  9. Use a knife or skewer to gently swirl the fudge sauce into the batter layers, creating ribbons.
  10. Bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  11. Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For an extra gooey texture, slightly underbake by about 5 minutes.
  • Serve slices warm with a scoop of vanilla ice cream.
  • You can substitute the prepared hot fudge with a homemade ganache swirl.

Nutrition

Find it online: https://cookerycourier.com/hot-fudge-brownie-bread-recipe-2/