I have fallen for the irresistible allure of Chocolate Brownie Bread. The blend of unsweetened cocoa powder, granulated and light brown sugars, and semisweet chocolate chips creates a decadent treat. Mixed with melted unsalted butter and infused with vanilla, each bite offers a rich, simply indulgent experience worth savoring.

Jump to Recipe

I recently whipped up a version of Hot Fudge Brownie Bread that totally blew my mind. I mixed 1 ¾ cups of all-purpose flour with ½ cup unsweetened cocoa powder, adding in 1 teaspoon baking soda and ½ teaspoon salt.

The combination of 1 cup granulated sugar and ½ cup light brown sugar gave it a rich flavor that reminds me of the best brownie dessert recipes out there. I whisked in 2 large eggs, 1 teaspoon vanilla extract, and even added ½ cup boiling water for that perfect fudgy texture.

I love the fact that it doubles as both a simple dessert bread and a hot chocolate bread. Plus, stirring in hot fudge sauce and a handful of semisweet chocolate chips brings a fun twist.

It’s a cool mix of textures and flavors that really shows off why I love creating hot fudge desserts. Enjoy giving it a try and tweaking it to your taste!

Why I Like this Recipe

I like this recipe because it gives me that perfect fudgy texture that just melts in my mouth. The hot fudge sauce mixed into the batter makes it so rich and indulgent, and honestly, nothing beats that satisfying chocolate burst from the semisweet chips. I also appreciate how simple the instructions are even if I sometimes mess them up a bit, which makes it less stressful to bake. Plus, the whole mix of brownie vibes with a little bread twist makes it feel unique and fun to share with friends.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: Provides essential carbohydrates for energy and structure while giving a hearty texture to the dish.
Unsweetened cocoa powder: Brings deep chocolate flavor and lots of antioxidants, offerin a subtle, slightly bitter balance.
Granulated sugar: Adds sweetness that complements the chocolate elements and helps develop a moist tender crumb.
Unsalted butter: Supplies rich fat for moisture and flavor, ensuring a soft and desirable consistency.
Large eggs: Provide structure and a bit of protein, supportin a balanced and cohesive batter.
Hot fudge sauce: Creates luscious pockets of intense chocolate syrup, addin captivating sweetness in each slice.
Vanilla extract: Offers a fragrant, subtle note that enhances overall flavor complexity without overpowerin other ingredients.
Light brown sugar: Increases moisture, adds a hint of caramel, and deepens the rich sweetness profile.

Ingredient Quantities

1 ¾ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ cup packed light brown sugar

½ cup unsalted butter, melted and cooled a bit

2 large eggs

1 teaspoon vanilla extract

½ cup boiling water

¾ cup hot fudge sauce, divided

½ cup semisweet chocolate chips

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan well.

2. In a large bowl, whisk together 1¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.

3. In a separate bowl, beat 1 cup granulated sugar, ½ cup packed light brown sugar, and ½ cup unsalted butter (melted and cooled a bit) until just combined.

4. Add 2 large eggs and 1 teaspoon vanilla extract to the butter and sugar mixture and mix it in real good.

5. Slowly stir the dry ingredients into the wet mixture then pour in ½ cup boiling water, stirring until everything is mostly smooth.

6. Mix in about ½ cup of the ¾ cup hot fudge sauce until it is just incorporated into the batter.

7. Fold in ½ cup semisweet chocolate chips gently, try not to over mix.

8. Pour the batter into the greased loaf pan and smooth the surface with a spatula.

9. Drizzle the remaining hot fudge sauce over the top of the batter, doing a little swirl if you can.

10. Bake for 50 to 60 minutes, testing with a toothpick at the center until it comes out mostly clean, then let it cool in the pan for about 10 minutes before transferring to a rack to cool completely.

Equipment Needed

1. Preheated oven (set to 350°F)
2. 9×5-inch loaf pan (greased)
3. Large mixing bowl (for dry ingredients)
4. Separate mixing bowl (for wet ingredients)
5. Whisk
6. Measuring cups and spoons
7. Spatula
8. Toothpick (to test if its done)
9. Cooling rack (for letting the baked good cool)

FAQ

Q: Can I make the brownie bread ahead of time?

A: Yeah, you can totally make it ahead. Just cover the loaf with plastic wrap once it cools down and it should be fine for a couple of days in the fridge.

Q: Why do we add boiling water to the batter?

A: The boiling water helps to bloom the cocoa powder which really intensifies the chocolate flavour and makes the bread super fudgy.

Q: Can I swap out any ingredients?

A: Sure thing! You could use an oil like vegetable oil instead of butter or try a different type of chocolate chips, but keep in mind it might change the texture a bit.

Q: How can I tell when the brownie bread is done?

A: Just poke a toothpick in the center. If it comes out with a few moist crumbs, it's ready to come out of the oven.

Q: Can I use this recipe to make portions for a party?

A: Definitely! Just bake it in a loaf pan and then cut into slices. Its rich fudgy texture always wins over a crowd.

Hot Fudge Brownie Bread Recipe Substitutions and Variations

All-purpose flour: You can try using a gluten-free all-purpose flour blend or even whole wheat flour. Just keep in mind it might make the bread a bit denser.
Unsalted butter: If you’re out of butter, coconut oil or margarine works fine too. Use them in the same amount.
Boiling water: You can swap this with hot brewed coffee to give the brownies an extra rich chocolate flavor. Use equal amounts.
Hot fudge sauce: If you dont have this around, caramel sauce or even chocolate syrup can be used as a replacement, but you might need to tweak the sweetness.
Semisweet chocolate chips: Chopped chocolate pieces or milk chocolate chips can be used instead. Just chop them roughly to get a similar texture.

Pro Tips

1. Make sure your melted butter isn’t too hot when you add the eggs otherwise they might scramble instead of mix in smooth which could mess up your batter consistency.
2. Sift your flour and cocoa powder together so you get rid of lumps and have a lighter, more even mix – this helps a lot when you stir everything together.
3. Fold in the chocolate chips really gently so you dont overmix the batter; overmixing can make the final bread tougher than you want.
4. When you’re at the end, let the loaf cool in the pan for a bit before you move it to a rack, that extra time helps it set up and not fall apart when you cut into it.