If you’ve ever wished your favorite brownies came in loaf form, this Fudge Brownie Bread is exactly what you’ve been dreaming of. Imagine the crackly top and fudgy center of a brownie, but baked into a soft, sliceable loaf that’s perfect for snacking, gifting, or serving at parties. It’s the best of both worlds—a brownie’s decadence meets the convenience of a quick bread.
This rich chocolate bread is made with melted butter, cocoa, chocolate chips, and swirls of hot fudge baked right into the batter. The result? A moist, gooey loaf that satisfies every chocolate craving. Whether you serve it warm with ice cream, drizzle it with extra hot fudge, or enjoy it with a morning coffee, this dessert is guaranteed to become a family favorite.
Why You’ll Love This Recipe
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Super Rich and Fudgy: Every slice tastes like a gooey brownie in loaf form.
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No Yeast Required: Quick and simple, just whisk, pour, and bake.
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Crowd-Pleasing: Perfect for parties, bake sales, or gifting to chocolate lovers.
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Versatile: Works as breakfast, dessert, or a holiday treat.
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Make Ahead Friendly: Stays moist for days and freezes beautifully.
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Extra Chocolatey: Loaded with chocolate chips and hot fudge sauce.
Ingredient Breakdown
Unsalted Butter: Creates a rich base and keeps the bread moist. Using melted butter also adds to the dense, fudgy texture.
Granulated Sugar: Sweetens the loaf and balances the cocoa’s bitterness.
Brown Sugar: Adds depth, caramel-like sweetness, and extra moisture.
Eggs: Provide structure and richness while binding everything together.
Vanilla Extract: Enhances the chocolate flavor and rounds out the sweetness.
All-Purpose Flour: The foundation of the bread, keeping it soft but not overly dense.
Unsweetened Cocoa Powder: Gives the bread its deep, chocolatey flavor.
Salt: Balances sweetness and intensifies the chocolate taste.
Baking Powder: Provides just enough lift to prevent the loaf from being too heavy.
Chocolate Chips: Melt into pockets of gooey chocolate with every bite.
Hot Fudge Sauce: The star of the recipe—swirled inside the batter for extra decadence and drizzled on top for the ultimate finish.
Pro Tips
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Don’t Overmix: Stir just until the flour disappears to keep the texture fudgy, not tough.
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Check Early: Start checking at 55 minutes—every oven is different, and you want moist crumbs, not dry bread.
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Line with Parchment: This makes removing the loaf clean and easy without breaking.
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Cool Before Slicing: Let it cool at least 15 minutes in the pan to set the structure.
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Warm Before Serving: Microwave slices for 10–15 seconds for an ooey-gooey experience.
Ingredient Swaps or Variations
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Double Chocolate Chip: Swap regular chips for a mix of milk and dark chocolate.
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Nutty Twist: Add chopped walnuts, pecans, or hazelnuts to the batter.
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Peanut Butter Swirl: Swirl in ½ cup peanut butter along with the hot fudge.
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Mint Chocolate: Add ½ teaspoon peppermint extract for a holiday-ready version.
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Gluten-Free: Use a 1:1 gluten-free flour blend made for baking.
Serving Suggestions
This loaf is versatile and works in so many delicious ways. Serve warm slices with a scoop of vanilla ice cream and a drizzle of hot fudge for a decadent dessert. Enjoy it plain with a hot cup of coffee or tea for a cozy afternoon snack. Slice it thick for brunch platters, or wrap individual slices in parchment for a lunchbox treat. For holidays, drizzle with melted white chocolate and sprinkle with crushed candy canes for a festive twist.
Make Ahead + Storage Tips
Make Ahead: Prepare the batter up to 24 hours in advance. Keep it covered in the refrigerator until ready to bake.
Storage: Store cooled bread in an airtight container at room temperature for 3–4 days.
Refrigeration: Extend freshness by refrigerating for up to 1 week (wrap tightly to prevent drying out).
Freezing: Wrap the loaf in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: Warm slices in the microwave or toaster oven for that fresh-from-the-oven texture.
Cultural or Historical Notes
Brownies have been an American dessert staple since the late 1800s, beloved for their fudgy texture and chocolate intensity. The idea of transforming brownies into a loaf format combines the practicality of quick bread with the indulgence of a classic brownie. This recipe is a modern twist on traditional comfort food, offering the best of both worlds in one sliceable, shareable treat.
Frequently Asked Questions (FAQ)
Can I bake this in mini loaf pans? Yes! Divide batter into 3–4 mini loaf pans and bake for 25–30 minutes. Perfect for gifting.
What type of cocoa powder works best? Unsweetened natural cocoa works perfectly, but Dutch-processed cocoa gives a deeper flavor.
My bread is gooey in the center—what happened? This bread is meant to be fudgy, but if it’s undercooked, extend the bake by 5–10 minutes. Tent with foil if the top browns too quickly.
Can I skip the hot fudge? You can, but it won’t be as moist and decadent. Substitute with chocolate ganache or Nutella for a twist.
Is this bread more like cake or brownies? It’s a hybrid—denser and fudgier than cake, but softer and sliceable like bread.
Fudge Brownie Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, whisking well after each. Stir in vanilla extract.
- In another bowl, sift together flour, cocoa powder, salt, and baking powder.
- Add dry ingredients to wet mixture and stir until just combined.
- Fold in chocolate chips and hot fudge sauce until evenly distributed.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick comes out with moist crumbs.
- Cool in pan for 15 minutes, then remove. Drizzle with extra hot fudge before serving.