How long does hot fudge brownie bread stay fresh?

When stored at room temperature in an airtight container, it stays moist and delicious for up to 2 days . In the refrigerator, it holds for 4–5 days without drying out. For long-term storage, it freezes beautifully for up to 3 months .

Can I double the recipe?

Absolutely — double all ingredients and bake it in two separate 9x5 loaf pans . Avoid using one oversized pan, as the center may remain undercooked while the edges overbake. Stagger the pans slightly if baking together for even airflow.

Can I use jarred fudge sauce?

Yes. A good-quality store-bought hot fudge sauce works perfectly. Just make sure it’s thick enough to swirl — too runny, and it will sink. Let it come to room temperature before using, or microwave it briefly to loosen it up.

Can I make this without eggs?

Yes, but it will affect texture. Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg, rested 10 min) or a commercial egg replacer. The result may be slightly more dense, but still delicious.

Can I add mix-ins like peanut butter or fruit?

Definitely. Swirl in a few tablespoons of creamy peanut butter , Nutella, or fruit preserves after layering the fudge. Just avoid overloading the batter — too many mix-ins can weigh it down and alter the bake time.

Hot Fudge Brownie Bread That Melts in Your Mouth

Name: Hot Fudge Brownie Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, melted and slightly cooled; 1 cup granulated sugar; ¾ cup packed light brown sugar; 3 large eggs, room temperature; 1 tablespoon pure vanilla extract; 1 cup all-purpose flour; ¾ cup unsweetened cocoa powder (preferably Dutch-processed); 1 teaspoon baking soda; ½ teaspoon salt; ¾ cup hot fudge sauce, room temperature (plus extra for drizzling); ¾ cup semisweet chocolate chips or chunks; ½ teaspoon espresso powder; ½ cup chopped walnuts or pecans; 1 tablespoon sour cream; Flaky sea salt (for topping)

Description

A rich, fudgy chocolate loaf with molten fudge swirls and a crisp top — a brownie and bread hybrid perfect for any chocolate lover.

Ingredients

Scale

Wet Ingredients:

1 cup (2 sticks) unsalted butter, melted and slightly cooled
1 cup granulated sugar
¾ cup packed light brown sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract

Dry Ingredients:

1 cup all-purpose flour
¾ cup unsweetened cocoa powder (preferably Dutch-processed)
1 teaspoon baking soda
½ teaspoon salt

Fudge & Add-Ins:

¾ cup hot fudge sauce, room temperature (plus extra for drizzling)
¾ cup semisweet chocolate chips or chunks

Optional Enhancements:

½ teaspoon espresso powder
½ cup chopped walnuts or pecans
1 tablespoon sour cream
Flaky sea salt (for topping)

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Instructions

Preheat oven to 350°F (325°F if using glass or ceramic loaf pan). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk melted butter with granulated and brown sugars until smooth.
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
In a separate bowl, sift together flour, cocoa powder, baking soda, and salt. Add espresso powder if using.
Gradually fold the dry mixture into the wet using a rubber spatula until just combined.
Stir in chocolate chips and sour cream if using.
Pour half the batter into the prepared loaf pan. Dollop and gently swirl in half the hot fudge sauce.
Add remaining batter and swirl in the rest of the fudge. Tap pan gently on counter to remove air bubbles.
Bake for 50–60 minutes, or until a toothpick comes out with moist crumbs (not wet batter).
Cool in the pan for 20 minutes, then transfer to a wire rack. Serve warm or reheat slices before serving. Optional: Sprinkle flaky sea salt on top.

Notes

Store at room temp for 2 days or refrigerate up to 5 days.
Freeze wrapped slices for up to 3 months.
Microwave slices for 15–20 seconds to re-melt fudge.
For neat slices, use a hot knife wiped dry before cutting.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 375 kcal
Sugar: 35 g
Sodium: 180mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 48g
Fiber: 2 g
Protein: 4 g
Cholesterol: 70mg