Oh my goodness, you guys – I’ve been holding out on you with this one! This Hot Fudge Brownie Bread is what happens when a fudgy brownie and tender quick bread have a delicious baby. One bite of this chocolate-loaded creation drizzled with homemade hot fudge sauce and you’ll be wondering where it’s been all your life. It’s become my go-to when chocolate cravings hit (which, let’s be honest, is pretty much daily at my house).

Why You’ll Love This Recipe

Best of Both Worlds: Combines the fudgy interior of your favorite brownie with the sliceable convenience of quick bread – no fork needed!
Double Chocolate Magic: With cocoa in the batter and chocolate chips scattered throughout, every bite delivers serious chocolate satisfaction.
That Sauce Though: The homemade hot fudge topping takes this from “yum” to “where have you been all my life?” in just one drizzle.
No Mixer Required: Just grab a couple bowls and a whisk – your arms will thank you for the mini workout!

Ingredients

All-purpose flour: Creates the perfect structure while keeping things tender.
Unsweetened cocoa powder: Don’t skimp here – this brings that deep chocolate flavor we’re after.
Baking powder and baking soda: The dynamic duo that gives our bread just the right lift.
Salt: Enhances all those chocolate notes and balances sweetness.
Unsalted butter: Melted for maximum moisture and that rich mouthfeel.
Granulated sugar: Sweetens the deal and helps create that slightly crisp exterior.
Eggs: Binds everything together while adding richness.
Vanilla extract: Amplifies the chocolate flavor (seriously, they’re best friends).
Semi-sweet chocolate chips: For those melty pockets of chocolate goodness that make everyone smile.
Heavy cream: The foundation of our velvety fudge topping.
More chocolate chips: Because can you ever really have enough chocolate?
Butter and vanilla for the topping: Gives the sauce that professional glossy finish and flavor depth.

Note: Full ingredient measurements will be available in the recipe card at the bottom of this post.

How to Make the Hot Fudge Brownie Bread

Step 1: Get Prepped

Crank that oven to 350°F. While it’s warming up, grab your 9×5-inch loaf pan and give it a good greasing. I like to add a parchment paper sling with some overhang on the sides future you will be grateful when it’s time to lift this beauty out without a struggle!

Step 2: Mix the Dry Stuff

In a bowl, whisk together your flour, cocoa powder, baking powder, baking soda, and salt. This quick step ensures you won’t bite into a random pocket of baking soda later (been there, not tasty).

Step 3: Wet Ingredients Magic

Grab your largest bowl and mix the melted butter and sugar until it looks like wet sand. Add those eggs one at a time, giving each a good mix. When you add that splash of vanilla, take a moment to appreciate the aroma that’s the smell of happiness right there.

Step 4: Bring Everything Together

Now the satisfaction part gradually add your dry ingredients to your wet mixture, folding gently until just combined. The batter will be thick and gloriously chocolatey. Fold in those chocolate chips and try your hardest not to eat the batter by the spoonful (though I might have done exactly that… quality control, right?).

Step 5: Bake It Up

Pour the batter into your prepared pan, smooth the top, and pop it in the oven. Now comes the torturous part waiting while your kitchen fills with the most intoxicating chocolate aroma. It needs about 40-45 minutes until a toothpick comes out with a few moist crumbs.

Step 6: Make That Liquid Gold

While your bread is cooling (at least a little bit I’m not expecting miracles here), make the hot fudge. Heat your cream until it’s just simmering, then pour it over your chocolate chips, butter, and vanilla. Let it sit for a minute, then stir into a glossy sauce that you’ll want to bathe in. No judgment.

Step 7: The Grand Finale

Slice up that beautiful bread, drizzle generously with your homemade hot fudge, and prepare for chocolate nirvana. If you’re feeling extra, add a scoop of vanilla ice cream and watch it melt into all the nooks and crannies.

Pro Tips for Making the Hot Fudge Brownie Bread

Check Early: Ovens vary wildly, so start checking around 35 minutes. Better slightly underbaked (fudgy!) than overbaked.
Quality Matters: Use the best cocoa powder you can afford it’s the backbone of the flavor.
Room Temp Eggs: Take your eggs out about 30 minutes before baking for the smoothest batter.
The Microwave Trick: If your hot fudge thickens up, zap it for 10-15 seconds and stir good as new!

How to Serve Hot Fudge Brownie Bread

I’ve discovered so many ways to enjoy this bread over my many, many test batches:

Midnight Snack Style: Slightly warm with a generous drizzle of fudge sauce. Just you, the bread, and maybe Netflix.
Company’s Coming: Warm slice, cold vanilla ice cream, hot fudge drizzle, and a few berries on the side if you’re feeling fancy.
Breakfast of Champions: Slice it thick, warm it up, pair with your morning coffee, and start your day with a smile.
Gifting Gold: If you can bear to part with it, wrap a cooled loaf and gift it to someone who needs cheering up (include a jar of the sauce if you’re feeling extra generous).

Make Ahead and Storage

Storing Leftovers

If your household has more willpower than mine, store any leftovers in an airtight container. It’ll stay perfect at room temperature for up to 3 days, or pop it in the fridge for up to a week.

Freezing

This bread freezes like a dream! Wrap individual slices or the whole loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Future you will be so grateful.

Reheating

A 15-20 second zap in the microwave brings back that just-baked taste. Store the fudge sauce separately in the fridge for up to two weeks and warm gently before serving.

FAQs About Hot Fudge Brownie Bread

Can I make this recipe dairy-free?

You bet! Substitute the butter with melted coconut oil and use your favorite dairy-free chocolate chips. For the fudge sauce, coconut cream works beautifully in place of heavy cream.

My bread sank in the middle – what happened?

Don’t worry, it happens to the best of us! Usually this means it needed a few more minutes in the oven. The good news? The slightly sunken center is often the fudgiest, most delicious part!

Can I add other mix-ins besides chocolate chips?

Absolutely! I’ve made versions with chopped walnuts, peanut butter chips, and even crushed peppermint during the holidays. Just keep the total amount of mix-ins to about 3/4 cup so the bread holds together.

How do I stop myself from eating the entire loaf in one sitting?

If you figure this out, please let me know immediately. In the meantime, I find that slicing and freezing individual portions helps with portion control… sometimes.

Print Recipe