If you’ve ever wished your favorite chewy brownies could transform into a decadent loaf, this Hot Fudge Brownie Bread is your chocolate lover’s dream come true. This ultra-moist dessert combines the gooey richness of hot fudge sauce with the dense, fudgy texture of brownies—baked in a loaf pan for easy slicing and serving.
Whether you’re searching for easy dessert recipes for a party or just need a little comfort food indulgence after a long day, this one-bowl recipe will hit every craving. Serve it warm with ice cream or pack it up for a potluck—you’ll get rave reviews every time.
Why You’ll Love This Recipe
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Only 4 ingredients and 1 mixing bowl
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Fudgy, gooey texture with rich chocolate flavor
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No electric mixer needed—just stir and bake
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Perfect for holidays, potlucks, or chocolate cravings
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Pairs beautifully with whipped cream or ice cream
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Freezer-friendly and easy to reheat
Ingredient Breakdown
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Brownie Mix (18–20 oz.): The foundation for this dessert—choose your favorite brand for the flavor you love.
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Hot Fudge Sauce (11 oz. jar): Adds moisture, richness, and intense chocolate flavor.
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Eggs (3 large): Bind the batter and give it structure.
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Vegetable Oil (1/3 cup): Keeps the bread tender and moist.
Ingredients
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1 box (18–20 oz) brownie mix
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1 jar (11 oz) hot fudge sauce
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3 large eggs
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1/3 cup vegetable oil
Step-by-Step Instructions
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Preheat the Oven
Set your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or cooking spray and set aside. -
Combine Ingredients
In a large bowl, mix together the brownie mix, hot fudge sauce, eggs, and vegetable oil. Stir until the batter is smooth and lump-free. -
Fill the Pan
Pour the batter into the prepared loaf pan. Fill about ¾ full to allow room for the bread to rise slightly. -
Bake
Bake in the preheated oven for 45–50 minutes. Test doneness by inserting a toothpick near the center—it should come out with a few moist crumbs, but no raw batter. -
Cool and Slice
Let the bread cool in the pan for at least 30 minutes. Remove carefully, then slice and serve as-is or topped with a scoop of vanilla ice cream.
Pro Tips
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Let the hot fudge cool slightly before mixing, so it doesn’t scramble the eggs.
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Don’t overmix the batter—stir just until combined to keep the texture tender.
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Use a metal pan for more even baking. Glass pans may require a few extra minutes.
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Tent with foil during the last 10 minutes if the top is browning too quickly.
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Cool completely before slicing for cleaner cuts.
Ingredient Swaps or Variations
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Add-ins: Stir in chocolate chips, chopped walnuts, or crushed Oreos for texture.
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Gluten-free: Use a gluten-free brownie mix.
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Extra rich: Swirl additional hot fudge on top before baking.
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Mini loaves: Divide batter into mini loaf pans and reduce baking time to 25–30 minutes.
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Muffin version: Use a muffin tin and bake for 18–22 minutes for individual treats.
Serving Suggestions
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Warm with a scoop of vanilla bean ice cream
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Drizzled with more hot fudge or caramel sauce
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Topped with whipped cream and fresh raspberries
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As a decadent side to a cup of strong coffee
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Cubed and layered in a dessert trifle
Make Ahead + Storage Tips
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Make Ahead: The batter can be prepped up to 24 hours in advance and stored in the fridge.
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Storage: Keep leftovers in an airtight container at room temperature for up to 4 days.
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Freeze: Wrap cooled bread tightly in plastic wrap and foil, then freeze for up to 3 months.
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Reheat: Microwave slices for 15–20 seconds or warm in a low oven to restore gooeyness.
Cultural or Historical Notes
This dessert loaf is a modern take on two nostalgic favorites—fudgy brownies and quick breads. It’s part of a growing trend in hybrid baking, where familiar comfort food forms are reimagined into new, fun formats for easy entertaining and gifting.
Frequently Asked Questions (FAQ)
Can I use homemade brownie mix instead of boxed?
Yes! Just use a mix that yields the same amount as a boxed version (around 18–20 oz dry).
What’s the best hot fudge to use?
Look for thick, spoonable hot fudge (not runny chocolate syrup). Jarred hot fudge like Smucker’s or Ghirardelli works great.
Can I double the recipe?
You can double the ingredients and bake in two loaf pans, or try a 9×13-inch pan for brownie bars.
Is it more like bread or brownies?
This is definitely more of a brownie in texture—dense, moist, and sliceable like banana bread.
Can I make this with reduced sugar?
You can try a sugar-free brownie mix and hot fudge, but expect a slightly different texture.
Notes
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Allow the bread to cool fully before storing to prevent condensation.
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This recipe is not suitable for egg substitutions due to the brownie structure.
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Avoid overbaking—this loaf is best when slightly underdone in the center.