Hot Fudge Brownie Bread

If you’ve ever stood in your kitchen torn between making brownies or baking bread, friend—you’re in for a treat. This Hot Fudge Brownie Bread is the indulgent lovechild of those two cravings, and it might just be the most comforting thing to come out of your oven this week. The crumb is moist, the chocolate is unapologetically rich, and the fudgy swirl? Let’s just say it deserves its own fan club. I first made this during a rainy Tuesday slump, and now it’s my go-to when I need something soul-soothing but easy enough to whip up with the kids underfoot and the dog barking at squirrels.

So grab your whisk (and maybe a spoonful of hot fudge for “quality control”)—let’s turn that afternoon craving into a chocolatey masterpiece.

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Why You’ll Love This Hot Fudge Brownie Bread

• It’s a brownie and a quick bread. Enough said.
• Rich, fudgy texture thanks to cocoa and hot fudge swirl.
• Quick to prep and no fancy equipment needed.
• Kid- and husband-approved (seriously, they fought over the last slice).
• Tastes even better the next day—if it lasts that long.

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Ingredients

Here’s everything you’ll need to make this beauty:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup hot fudge sauce, plus more for drizzling
• Optional: 1/2 cup chocolate chips or chopped nuts

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Instructions

1. Preheat the Oven

Set that oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or baking spray.

2. Mix the Dry Ingredients

Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside like the responsible adult you are.

3. Cream the Butter and Sugar

In a large bowl, beat butter and sugar until it’s light and fluffy—about 3–4 minutes. Think: whipped frosting vibes.

4. Add Eggs and Vanilla

Beat in eggs one at a time. Stir in vanilla extract. Sing a little while you do it—it helps.

5. Alternate Wet & Dry

Add the flour mixture and buttermilk in alternating batches, starting and ending with the flour. Stir gently until just combined.

6. Fold in the Fudge

Swirl in the hot fudge. Don’t overmix—you want rivers of gooey gold, not a chocolate soup.

7. Add Extras

If you’re using chocolate chips or nuts (highly recommend), fold them in now.

8. Bake

Pour into your loaf pan, smooth the top, and bake for 50–60 minutes. A toothpick should come out with only a few moist crumbs.

9. Cool and Serve

Cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle extra fudge on top because… why not?

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Melania’s Tips for Perfect Brownie Bread

• Don’t skip the buttermilk—it keeps the bread tender and tangy.
• Use high-quality hot fudge sauce. I love the kind from Trader Joe’s or make your own from this Bon Appétit recipe.
• Swirl fudge gently—less stir, more marble.
• Let it cool completely before slicing. I know, torture.

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Bake It With the Littles

Baking with kids? Let them:

• Whisk dry ingredients (and watch the cocoa cloud explode!)
• Pour in the buttermilk (with supervision)
• Swirl the fudge with a butter knife—instant giggles

Pro tip: Keep extra hot fudge for “clean-up tasting.”

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Meal-Prep Magic

Make-Ahead: Bake and cool completely. Wrap tightly in plastic and foil. It keeps at room temp for 3 days or freeze for up to 2 months.

To Reheat: Microwave slices for 15–20 seconds for that fresh-baked gooeyness.

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Healthier Swaps Without Losing the Magic

• Greek yogurt for half the butter = extra protein
• Whole wheat flour for half the white flour = fiber boost
• Coconut sugar instead of white = lower glycemic index
• Dark chocolate chips = antioxidants (that’s what I tell myself)

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Leftover Remix

Got extra slices? Here’s what to do:

• Brownie Bread French Toast: Oh yes. Dip in egg-milk mix, griddle, serve with berries.
• Ice Cream Sandwiches: Slice thin, freeze with a scoop of vanilla in between.
• Mini Trifles: Cube and layer with whipped cream and berries.

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Gift It Like a Pro

Wrap cooled loaf in parchment, tie with twine, and tuck in a little jar of hot fudge. Boom—best hostess gift ever.

Or slice it, layer between wax paper in a cute tin, and send to a loved one “just because.” They will cry. You’ll win.

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FAQs

Can I use regular milk instead of buttermilk?
You can, but it won’t be quite as moist. Add a teaspoon of vinegar to whole milk as a quick substitute.

Is this freezer-friendly?
Yes! Wrap it well and freeze up to 2 months. Thaw overnight in the fridge.

Can I double the recipe?
Absolutely. Use two loaf pans or a 9×13 pan. Adjust bake time as needed.

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Final Thought

This Hot Fudge Brownie Bread is more than just dessert—it’s a hug in loaf form. Whether you’re baking it for comfort, celebration, or just a Monday that needs chocolate, it delivers big flavor with little fuss. Keep it simple or jazz it up, but promise me this: don’t skip that hot fudge swirl. It’s where the magic lives.

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