 Hot Fudge Brownie Bread (Ultra Moist & Rich)
 Why You’ll Love This Brownie Bread
- Deep fudge-like texture
- Rich chocolate flavor (no dry crumb!)
- Easy one-bowl recipe
- Perfect for slicing, freezing, or gifting
 Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder (high quality recommended)
- ½ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 ½ cups granulated sugar
- ½ cup brown sugar (for extra moisture)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
Chocolate Boost
- ¾ cup hot fudge sauce (store-bought or homemade)
- 1 cup semi-sweet chocolate chips or chunks
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- Extra chocolate chips for topping
- Sea salt flakes for garnish
 Instructions (Step-by-Step)
Step 1: Prepare the Oven & Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Cocoa powder
- Salt
- Baking powder
Set aside.
Step 3: Make the Chocolate Base
In a large bowl, whisk the melted butter with:
- Granulated sugar
- Brown sugar
Mix until glossy and smooth (about 1 minute).
Step 4: Add Eggs & Vanilla
Add the eggs one at a time, whisking well after each addition.
Stir in vanilla extract. The batter should look thick and shiny.
Step 5: Add Hot Fudge Sauce
Slowly pour in the hot fudge sauce and mix until fully incorporated.
This is what gives the bread its signature gooey brownie texture.
Step 6: Combine Wet & Dry
Gradually fold the dry ingredients into the wet mixture using a spatula.
Do not overmix—stop as soon as no flour streaks remain.
Step 7: Fold in Chocolate Chips
Gently fold in chocolate chips and any optional nuts.
Step 8: Bake
Pour batter into the prepared loaf pan.
Sprinkle extra chocolate chips on top if desired.
Bake for 50–60 minutes, or until:
- A toothpick inserted comes out with moist crumbs, not wet batter.
If the top browns too quickly, tent loosely with foil after 40 minutes.
Step 9: Cool & Slice
Let the brownie bread cool in the pan for 20 minutes, then transfer to a wire rack.
Cool completely before slicing for clean cuts.
 Serving Ideas
- Serve warm with vanilla ice cream
- Drizzle with extra hot fudge
- Dust with powdered sugar
- Pair with coffee or milk
 Storage & Freezing
- Room temperature: 3 days (airtight container)
- Refrigerator: up to 7 days
- Freezer: slice and freeze up to 3 months