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–+ servings
Benjamin

Decadent Hot Fudge Brownie Bread Recipe is irresistible!

This Hot Fudge Brownie Bread is a rich, chocolate lover’s dream! Moist and dense like a brownie but baked in loaf form, it's swirled with thick hot fudge and bursting with deep cocoa flavor. Serve warm with a scoop of ice cream or a drizzle of more fudge for the ultimate dessert experience!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 1 loaf (about 8 slices)
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 box 18.3 oz brownie mix
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ¼ cup water
  • ½ cup hot fudge sauce plus extra for topping
  • ½ cup semi-sweet chocolate chips optional
  • Nonstick baking spray or butter for greasing pan

Method
 

  1. Preheat Oven:Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with nonstick spray or butter and line with parchment paper if desired for easy removal.
  2. Make Batter:In a large bowl, combine brownie mix, eggs, oil, and water. Stir until well combined. Gently fold in chocolate chips if using.
  3. Layer Batter and Fudge:Pour half the batter into the prepared loaf pan. Drizzle half the hot fudge sauce over the batter. Use a knife or skewer to swirl slightly. Add the remaining batter on top, then drizzle and swirl in the rest of the hot fudge.
  4. Bake:Bake for 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. (Avoid overbaking for a fudgier texture.)
  5. Cool and Serve:Let the bread cool in the pan for 15–20 minutes before transferring to a wire rack. Slice and serve warm or at room temperature. Drizzle with additional hot fudge if desired.

Notes

  • Swirling Tip: Don’t over-swirl the fudge or it may disappear into the batter. A few quick figure-eights are enough.
  • Add-Ins: Try adding nuts, peanut butter chips, or chopped candy bars for a fun twist.
  • Storage: Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. Warm slices in the microwave for 10–15 seconds for a gooey treat.
  • Freezing: This bread freezes well. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months.

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