Some desserts just hit different. This is one of them. It’s rich, dense, and so fudgy that you almost have to eat it with a fork. But here’s the thing—it’s not a brownie, and it’s not quite cake either. It’s brownie bread, which means you get that deep, chocolatey goodness baked into a loaf that slices up beautifully.
The first time I made this, I wasn’t expecting it to be this good. I thought, okay, maybe it’ll be like a chocolate loaf cake—soft, a little sweet, nothing too intense. But no. The moment I cut into it, I knew. That dark, glossy, fudgy center? That was a brownie. And the edges? A little chewy, just like the best part of a classic brownie pan.
Oh, and when it’s warm? It melts in your mouth. I may or may not have eaten half the loaf standing over the counter, slicing off “just one more piece” every few minutes.
Let’s make it.
Why This Recipe Works
- It’s ridiculously fudgy. The combination of melted chocolate, cocoa powder, and just the right amount of butter makes this so moist that it stays perfect for days.
- You don’t need a mixer. Just a couple of bowls, a whisk, and about 15 minutes of prep time.
- It’s basically a brownie disguised as bread. Which means you can totally justify eating it for breakfast. No judgment here.
Hot Fudge Brownie Bread Recipe
What You’ll Need
- ½ cup (1 stick) unsalted butter – Melted, because melted butter = richness.
- 1 cup semi-sweet chocolate chips – Some will melt into the batter, some will stay gooey.
- ¾ cup granulated sugar – Sweet but not too sweet.
- ¼ cup brown sugar – Adds a little depth and keeps things soft.
- 2 large eggs – Room temp is best.
- 1 teaspoon vanilla extract – Because chocolate and vanilla are best friends.
- ¾ cup all-purpose flour – Just enough to hold everything together.
- ¼ cup unsweetened cocoa powder – Go for Dutch-process if you want an even deeper flavor.
- ½ teaspoon salt – Enhances the chocolate.
- ½ teaspoon baking powder – Just a little lift.
- ½ cup whole milk – Keeps the bread soft and tender.
- ½ cup chocolate chunks (optional but highly encouraged) – For melty chocolate pockets in every bite.
How to Make It
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. Leave a little overhang so you can lift the bread out easily later.
Step 2: Melt the Butter and Chocolate
In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second bursts, stirring after each one, until the mixture is smooth. Let it cool slightly—you don’t want to scramble the eggs when you mix it in. (source: Ineskohl.info)
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla. Once smooth, slowly pour in the melted chocolate mixture and stir until combined.
Step 4: Add the Dry Ingredients
Sift in the flour, cocoa powder, salt, and baking powder. Gently fold everything together—don’t overmix! You just want everything combined.
Step 5: Stir in the Milk and Chocolate Chunks
Pour in the milk and stir until the batter looks smooth and glossy. If you’re adding extra chocolate chunks, now’s the time to fold them in.
Step 6: Bake Until Fudgy Perfection
Pour the batter into your prepared loaf pan. Sprinkle a handful of chocolate chips over the top (because why not?).
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Not dry crumbs—moist ones. If the toothpick is completely clean, you might have baked it a little too long.
Step 7: Cool, Slice, and Enjoy
Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out. Wait until it cools completely before slicing. I know—it’s hard. But trust me, it’s worth the wait.
How to Serve It
- Warm, with ice cream. A thick slice with a scoop of vanilla ice cream and a drizzle of warm fudge sauce? No words.
- Toasted with butter. Sounds weird, but trust me—it’s amazing.
- As is, with a cup of coffee. Because chocolate for breakfast is a thing.
Storage Tips
- At room temp: Wrap it tightly in plastic wrap, and it’ll stay perfect for up to 4 days.
- In the fridge: Keeps for about a week, but bring it to room temp before eating.
- Freezing: Wrap slices individually and freeze for up to 3 months. Just warm them up when the craving hits.
Final Thoughts
This bread is dangerous. Not in a scary way, but in a you-might-eat-the-whole-loaf kind of way. The texture is everything—dense, fudgy, melt-in-your-mouth perfection. And the best part? It’s ridiculously easy to make.
So go for it. Bake it. Let your kitchen smell like a chocolate dream. And when you take that first bite? Yeah, you’ll get it.
Let me know how it turns out! Happy baking. 🍫✨
