Hot Fudge Brownie Bread (Rich and Fudgy Loaf Cake)

Name: Hot Fudge Brownie Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1½ cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1 Tbsp vanilla extract; 1 cup heavy cream; 1 cup semi-sweet chocolate chips; ½ cup hot fudge sauce (warmed); ¼ cup chocolate chips

This hot fudge brownie bread is rich, chocolatey, and topped with warm fudge sauce—like a brownie and a loaf cake in one 👇👇

Brownie bread with hot fudge drizzled on top, with chocolate chips.

Why I Love This Recipe

It’s everything you love about a fudgy brownie baked into a loaf pan. No need for frosting or layers—just simple pantry ingredients and a swirl of warm fudge on top.

Soft, moist, and full of chocolate
Easy to make – no mixer needed for most steps
Freezer-friendly – wrap slices for later
Topped with hot fudge sauce and melty chips
Perfect for sharing or gifting

If you love loaf cakes, try my Pumpkin Bread, Lemon Poppyseed Loaf Cake, or Blueberry Muffin Bread next.

Next up – Recipe ingredients are below 👇👇

The ingredients to make hot fudge brownie bread are in small individual bowls.

Recipe Ingredients

Here’s everything you’ll need to make this brownie-style loaf cake:

Loaf Cake:

½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 Tbsp vanilla extract
1 cup heavy cream
1 cup semi-sweet chocolate chips

Fudge Topping:

½ cup hot fudge sauce, warmed
¼ cup chocolate chips

Step-By-Step Instructions 👇👇

The dry ingredients are added to a large mixing bowl and whisked together.

STEP 1: Prep the Loaf Pan

Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving a bit of overhang for easy removal.

STEP 2: Mix the Dry Ingredients

In a medium bowl, whisk together 1½ cups flour, ½ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

Butter and granulated sugar are creamed together, then the eggs and vanilla are added and mixed with a hand mixer until smooth.

STEP 3: Cream Butter and Sugar

In a large bowl, beat ½ cup softened butter and 1 cup sugar together until light and fluffy (about 3–4 minutes). Add 2 eggs and 1 Tbsp vanilla extract, mixing until smooth.

The dry ingredients are added to the butter, eggs, sugar, and vanilla and mixed with a spatula. The heavy cream is then added, and everything is mixed together.

STEP 4: Alternate Mixing

Add half the dry ingredients to the wet mixture and mix. Add half of the 1 cup of heavy cream and mix again. Repeat with the remaining dry mix and cream until a smooth batter is formed.

Chocolate chips are folded into the brownie bread batter.

STEP 5: Fold in Chocolate Chips

Use a spatula to gently fold in 1 cup semi-sweet chocolate chips until evenly distributed.

The brownie bread batter is poured into a loaf pan, smoothed out, and then baked and cooled on a wire rack.

STEP 6: Pour and Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cover the top with foil after 40 minutes to prevent over-browning.

Note: In my oven, 60 minutes was perfect, but it may take up to 1 hour 10 minutes depending on your pan and oven.

The brownie bread is drizzled with hot fudge sauce and topped with chocolate chips.

STEP 7: Cool and Add Fudge Topping

Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack. While brownie bread still warm, drizzle with ½ cup warmed hot fudge sauce and sprinkle with ¼ cup chocolate chips. Slice when completely cooled.

Recipe Tips

While it's baking, you can cover with foil after 40 minutes to prevent over-browning on top.
Let the loaf cool for 15 minutes in the pan before removing—this helps it hold its shape.
Use heavy cream for the moistest texture (milk won’t work the same).
Skip the hot fudge topping if you prefer a less sweet finish—it’s optional but indulgent!
Don’t overmix once the dry ingredients are added—mix just until combined.

Looking for more loaf cakes? Try:

Apple Cinnamon Oatmeal Bread
Peanut Butter Bread

Variations and Substitutions

Make it extra rich – fold in chopped dark chocolate or swirl in Nutella before baking.
Skip the topping – leave off the hot fudge and just sprinkle with chocolate chips.
Try different chips – use milk chocolate, dark chocolate, or mini chips.
Make mini loaves – divide batter between two smaller pans and reduce bake time.

How To Store

Room temp: Store in an airtight container for up to 3 days.
Fridge: Keep refrigerated for up to 5 days.
Freezer: Wrap slices tightly in plastic and freeze up to 2 months.
To Serve: Let thaw at room temperature or reheat slices in the microwave for 10–15 seconds.

Brownie bread drizzled with hot fudge sauce and topped with chocolate chips.

FAQs

Why did my brownie bread sink in the middle?

Most likely, it didn’t bake long enough. This loaf is thick and rich—it needs the full bake time. If it sinks, the center was probably underbaked.

Do I have to use hot fudge sauce?

Nope! It’s optional. The brownie bread is rich and chocolatey on its own, but the hot fudge on top makes it extra indulgent.

Can I use milk instead of heavy cream?

For best results, no. Heavy cream adds richness and moisture that milk just can’t replicate in this recipe. But in a pinch, yes you can use regular milk.

More Brownie-Inspired Recipes

If you're a brownie lover, check out these next:

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