Hot Fudgey Brownie Bread
This Fudgy Brownie Loaf recipe is a go-to for anyone who loves deep chocolate flavor without complicated steps. You can prep the batter in 15 minutes using melted butter and cocoa powder for a reliable result every time. The optional hot fudge swirl keeps the center incredibly moist while the edges get perfectly chewy and crisp.
Ingredients
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 teaspoon espresso powder optional
- 1 cup semi-sweet chocolate chips divided
- ¼ cup hot fudge sauce optional, for swirl
- Hot fudge sauce for serving optional
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment, leaving overhang.
- Whisk melted butter with granulated sugar and brown sugar.
- Whisk in eggs one at a time, then vanilla.
- Whisk flour, cocoa, baking powder, salt, and espresso powder (optional) in a separate bowl. Fold dry ingredients into wet until just combined.
- Fold in ¾ cup chocolate chips, saving ¼ cup for topping.
- Optional swirl: spread half the batter in the pan, dollop hot fudge, top with remaining batter, swirl gently.
- Top with reserved chocolate chips.
- Bake 45–60 minutes, until edges are set and a toothpick near the center comes out with moist crumbs. Tent with foil if browning too fast.
- Cool in pan 20 minutes, then lift out and cool at least 1 hour before slicing.
- Serve warm with hot fudge drizzle if desired.
Notes
For the fudgiest texture, don’t overbake. Moist crumbs on the toothpick is perfect.
Chill for cleaner slices, then rewarm slices for that “hot fudgey” feel.
Swirl hot fudge lightly—too much can weigh down the center.
Tried this recipe?Let us know how it was!