Sweet Hot Fudge Brownie Bread Recipe: A Chocolatey Dream Treat
Tempting hot fudge brownie bread combines two beloved desserts into one incredible treat that will make your taste buds dance with joy.
Chocolate lovers might find themselves weak at the knees when encountering this decadent creation.
Sweet aromas will fill your kitchen, promising pure indulgence from the first slice.
Moist, rich textures blend seamlessly between traditional brownie and classic bread elements.
Intense chocolate notes promise a delightful experience for anyone seeking comfort in a single bite.
Each crumb promises pure happiness and celebration of simple culinary magic.
FAQs
Buttermilk adds moisture and creates a tender, soft texture in the bread while providing a subtle tangy flavor that enhances the chocolate taste.
Yes, you can replace hot fudge sauce with chocolate syrup, use sour cream instead of buttermilk, or swap regular cocoa powder with Dutch-processed cocoa powder.
Insert a toothpick into the center of the bread – if it comes out with just a few moist crumbs, the bread is perfectly baked. Avoid having wet batter on the toothpick.
Hot Fudge Brownie Bread Highlights
Ingredients for Hot Fudge Brownie Bread
For the Core Ingredients:For the Liquid Ingredients:For the Optional Mix-Ins and Leavening:Baking Instructions for Hot Fudge Brownie Bread
Step 1: Prepare Baking Space
Warm up your oven to 350F (175C). Grease a 9×5-inch loaf pan thoroughly, ensuring every corner is coated to prevent sticking.
Step 2: Blend Dry Components
Whisk together in a medium bowl:Set this powdery mixture to the side.
Step 3: Whip Butter and Sugar
Grab your electric mixer and cream butter and sugar in a large mixing bowl.
Beat until the mixture looks light, fluffy, and almost cloud-like. This should take about 3-4 minutes of continuous mixing.
Step 4: Incorporate Eggs and Flavor
Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and blend until everything looks smooth and consistent.
Step 5: Create Batter Layers
Gradually mix dry ingredients and buttermilk into the creamy base. Start and end with dry ingredients.
Stir gently to keep the batter tender. Fold hot fudge sauce into the mixture with a delicate touch.
Step 6: Optional Texture Boost
If desired, fold in:Step 7: Fill the Pan
Transfer batter into the prepared loaf pan. Smooth the surface with a spatula, creating an even top.
Step 8: Bake to Perfection
Slide the pan into the preheated oven. Bake for 50-60 minutes.
Check doneness by inserting a toothpick into the center – it should come out clean.
Step 9: Cool and Embellish
Let the bread rest in the pan for 10 minutes.
Carefully transfer to a wire rack and allow complete cooling. For extra indulgence, drizzle additional hot fudge sauce on top before serving.
Tips for Hot Fudge Brownie Bread Success
Flavor Variations on Hot Fudge Brownie Bread
Pairing Ideas with Hot Fudge Brownie Bread
Storage Recommendations for Hot Fudge Brownie Bread
Wrap the brownie bread tightly in plastic wrap or aluminum foil, then place in an airtight container. Store in the refrigerator for up to 5 days, maintaining its moisture and rich flavor.
Slice the bread, wrap each piece individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months, ensuring maximum freshness and taste.
Warm individual slices for 15-20 seconds on medium power. Check for desired warmth and prevent overheating to maintain the bread’s soft texture.
Remove frozen slices from the freezer and let them sit at room temperature for 30-45 minutes before serving, allowing natural defrosting without compromising quality.
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Hot Fudge Brownie Bread Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
Description
Chocolate lovers rejoice with this irresistible Hot Fudge Brownie Bread, blending rich chocolate intensity and bakery-style comfort. Warm slices promise decadent indulgence that will transport taste buds to pure dessert bliss, tempting you to savor each delectable bite.
Ingredients
Main Ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 cup (240 milliliters) buttermilk
- 1/2 cup (170 grams) hot fudge sauce
Binding and Flavoring Ingredients:
- 2 large eggs
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (85 grams) chocolate chips or chopped nuts (optional)
Instructions
- Prepare the oven by heating to 350F (175C) and coat a 9×5-inch loaf pan with grease to prevent sticking.
- Sift together flour, cocoa powder, baking soda, and salt in a medium mixing bowl, creating a uniform dry mixture.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy, generating a smooth texture.
- Incorporate eggs individually into the butter mixture, blending thoroughly after each addition. Mix in vanilla extract to enhance flavor profile.
- Gradually integrate dry ingredients and buttermilk into the creamed mixture, alternating between the two. Mix gently to maintain batter consistency.
- Delicately fold hot fudge sauce into the batter, creating swirled patterns without overmixing.
- Optional: Gently incorporate chocolate chips or chopped nuts for additional texture and flavor complexity.
- Transfer batter into prepared loaf pan, smoothing the surface evenly with a spatula to ensure uniform baking.
- Bake for 50-60 minutes, monitoring until a toothpick inserted into the center emerges clean and dry.
- Allow bread to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Enhance serving presentation by drizzling extra hot fudge sauce over the cooled bread before slicing and enjoying.
Notes
- Prevent dry bread by carefully measuring ingredients and not overmixing the batter, which can develop tough gluten strands and result in dense texture.
- Swap buttermilk with Greek yogurt or milk mixed with vinegar for similar moisture and tanginess if buttermilk is unavailable.
- Control chocolate intensity by selecting different cocoa powder strengths or experimenting with dark, milk, or semisweet chocolate chips for varied flavor profiles.
- Store bread wrapped tightly in plastic wrap or aluminum foil at room temperature for 3-4 days, or freeze for up to 2 months to extend shelf life and maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 265 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
Nate Harper
Founder & Recipe Curator
Expertise
Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation
Education
Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.
Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.
Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.