Can I use milk chocolate chips instead of semi-sweet?

Absolutely! The bread will be sweeter, but still delicious. I sometimes use dark chocolate chips when I want extra richness. Just avoid white chocolate chips, they don't hold up as well during baking.

What if I don't have hot fudge sauce?

No worries! You can make a quick substitute by microwaving ½ cup chocolate chips with 2 tablespoons heavy cream until smooth. It won't be quite the same, but still tasty. Or skip the swirl and just fold chocolate chips into the batter, you'll still get amazing results.

Why did my fudge sauce sink to the bottom?

Ah, the dreaded sinkage! This happens if your sauce is too warm when swirling. Let it cool slightly until thick but still pourable. Also, don't over-swirl, just a few gentle passes with the knife.

Can I make this in muffin tins instead?

Yes! Fill lined muffin cups ¾ full and bake for 18-22 minutes. They make perfect individual portions, great for gifting (if you can bear to share!).

How do I know when it's done baking?

The toothpick test is your best friend here. Look for moist crumbs clinging to the toothpick, not wet batter, but not completely clean either. The top should look set with maybe a slight crackle.

Irresistible Hot Fudge Brownie Bread in 45 Minutes

Description

Rich, fudgy, and irresistibly chocolatey, this brownie bread is swirled with hot fudge for the ultimate indulgent treat. Perfect on its own or served warm with a scoop of vanilla ice cream!

Ingredients

Scale

For the Brownie Bread:

1 cup unsalted butter, melted
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
½ cup chocolate chips

For the Hot Fudge Swirl:

½ cup hot fudge sauce, warmed slightly

Instructions

Preheat & Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Mix the Wet Ingredients: In a large mixing bowl, whisk together melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.
Combine the Dry Ingredients: Sift in the flour, cocoa powder, salt, and baking powder. Stir gently until just combined, do not overmix!
Fold in the Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the batter.
Layer the Batter & Hot Fudge: Pour half the brownie batter into the prepared loaf pan. Drizzle the warmed hot fudge sauce over the batter, swirling it gently with a knife. Top with the remaining brownie batter and smooth the surface with a spatula.
Bake the Brownie Bread: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Slice & Serve! Slice warm brownie bread and enjoy as-is, or serve with a scoop of vanilla ice cream for the ultimate dessert experience.

Notes

For extra indulgence, drizzle more warm fudge over each slice before serving.
Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 32g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 5g
Cholesterol: 105mg

Keywords: hot fudge brownie bread, chocolate dessert loaf, fudgy brownie recipe, chocolate loaf cake