This hot fudge brownie bread is rich, chocolatey, and topped with warm fudge sauce—like a brownie and a loaf cake in one 👇👇
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 👇👇
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 👇👇
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.
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.
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.
STEP 5: Fold in Chocolate Chips
Use a spatula to gently fold in 1 cup semi-sweet chocolate chips until evenly distributed.
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.
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:
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.
FAQs
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.
Nope! It’s optional. The brownie bread is rich and chocolatey on its own, but the hot fudge on top makes it extra indulgent.
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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Hot Fudge Brownie Bread
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
Fudge Topping:
- ½ cup hot fudge sauce - warmed
- ¼ cup chocolate chips
Instructions
- Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment.
- In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until fluffy. Mix in eggs and vanilla.
- Add half of the dry ingredients, then half the cream. Repeat.
- Fold in chocolate chips.
- Pour batter into pan and smooth the top.
- Bake for 55–60 minutes, or until toothpick comes out with moist crumbs.
- Cool for 15 minutes in the pan, then transfer to a wire rack.
- While warm, drizzle with hot fudge and sprinkle with chocolate chips.
Recipe Notes:
- Cover with foil after 40 minutes to prevent over-browning.
- Let cool in pan 15 minutes before removing.
- Sprinkle and gently press in the topping.
- Use heavy cream for the best texture.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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