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This rich Hot Fudge Brownie Bread is the perfect answer when you’re craving something chocolaty but want to feel like you're having a slice of “bread” instead of dessert. It’s dense like a brownie, soft like cake, and looks like a quick bread loaf. I make this every time I want to impress guests with something simple that tastes like I spent hours on it.
I made this for a bake sale last winter and it was the first thing to sell out. Everyone wanted the recipe right away.
Ingredients
- Brownie mix: Choose a rich chocolate base for deep flavor
- Hot fudge sauce: Adds moisture and brings intense chocolate flavor
- Eggs: Helps bind the batter and gives structure
- Canola oil: Keeps the bread soft and tender
- Extra hot fudge sauce: For that glossy finish on top
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees and prepare a standard loaf pan with a light coating of nonstick baking spray
- Make the Batter:
- In a large mixing bowl combine the brownie mix hot fudge sauce eggs and oil Mix thoroughly until smooth and well combined with no lumps
- Bake the Loaf:
- Pour the thick batter into the prepared loaf pan Smooth the top with a spatula Bake for 55 to 65 minutes Test doneness by inserting a toothpick into the center It should come out mostly clean with a few moist crumbs
- Cool the Bread:
- Allow the loaf to cool in the pan for 10 minutes Then transfer it to a wire rack and let it cool completely to avoid melting the final topping
- Add the Hot Fudge Topping:
- Warm up the second jar of hot fudge sauce Drizzle generously over the cooled loaf Let it sit until the sauce firms up slightly forming a soft chocolate shell
- Serve and Enjoy:
- Slice into thick pieces and serve plain or with a scoop of ice cream for an indulgent treat
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I always look forward to the moment when I drizzle the hot fudge over the top That’s when the magic happens and it transforms from simple to irresistible
Storage Tips
This bread stays fresh for up to 3 days on the counter if tightly covered For longer storage keep it wrapped in the fridge and enjoy within 6 days Warm slices slightly before serving to bring back that fresh taste
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Ingredient Substitutions
You can use melted butter instead of oil for a richer flavor Swap hot fudge for chocolate ganache if you like a deeper chocolate topping A gluten free brownie mix works great here with no adjustments
Serving Suggestions
Serve plain for a quick snack Add a scoop of vanilla or coffee ice cream for a plated dessert Drizzle with caramel sauce and crushed nuts for an extra indulgent version
Cultural Context
Quick breads are a staple in American kitchens because they require no yeast and come together fast This version borrows the format of banana bread but replaces fruit with rich chocolate turning a breakfast concept into dessert heaven
Frequently Asked Questions About Recipes
- → What makes this different from regular brownies?
This loaf is baked in a bread pan, giving it the appearance of a quick bread, while maintaining the dense, fudgy texture of brownies.
- → How can I tell when it’s fully baked?
Use a toothpick inserted in the center. If it comes out clean or with moist crumbs, the loaf is ready.
- → How should I store this brownie loaf?
It can be stored tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 6 days.
- → Can I serve it with toppings?
Yes! It pairs wonderfully with whipped cream, a scoop of vanilla ice cream, or an extra drizzle of hot fudge.
- → Is this technically a bread?
No, it’s more of a brownie baked in a loaf form, similar to banana bread. The shape gives it its name.