I’ve baked this Hot Fudge Brownie Bread and it’s a chocolate-lover’s dream—with rich brownie pockets swirled into loaf form, every slice is fudgy perfection.

Hot Fudge Brownie Bread

Why You’ll Love This Recipe

I love how it combines ease and indulgence. Using a boxed brownie mix and hot fudge sauce means minimal effort—but the result is rich, gooey, and irresistible. Plus, it bakes in a loaf pan, giving it a satisfying sliceable form that’s perfect for sharing…or not!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box (18–20 oz) fudge brownie mix
3 large eggs
⅓ cup vegetable oil (or melted butter)
¼ cup water (optional, depending on mix)
½ cup hot fudge sauce, plus extra for drizzling
Optional: chocolate chips or chunks for extra gooeyness

Directions

Preheat oven to 350°F (175°C). Grease or line a 9×5″ loaf pan.
Whisk together brownie mix, eggs, oil, and water until just combined.
Gently swirl in hot fudge sauce—warming it slightly helps achieve a marbled look.
Fold in chocolate chips if using.
Pour batter into the pan, smooth the top, and bake 50–60 minutes (or about 45 minutes depending on the mix), until a toothpick shows moist crumbs.
Let rest 10–15 minutes in the pan, then cool completely on a rack.
Slice and drizzle with warm hot fudge. Optional: serve with vanilla ice cream.

Servings and Timing

Servings: about 8 slices
Prep time: ~15 minutes
Bake time: 45–60 minutes
Total time: ~1 hour

Variations

I add espresso powder or swirl in peanut butter for flavor twists.
I like folding in nuts or marshmallows for crunch or gooey pockets.
For dietary needs, I use gluten-free brownie mix, flax eggs, and dairy-free fudge.

Storage/Reheating

I keep it wrapped at room temperature for up to 3–4 days or refrigerate it for up to a week.
I freeze individual slices for up to 3 months. I thaw them overnight or warm them in the microwave or toaster oven with extra fudge drizzle.

FAQs

1. Can I use homemade brownie mix instead of boxed?

Yes, I use a homemade mix by combining flour, cocoa, sugar, and other basics in the same amounts—it works beautifully.

2. How do I know when it’s done baking?

I look for a toothpick with moist crumbs (not dry), with the edges firming and the top slightly crackled.

3. What if I don’t have hot fudge sauce?

I’ve substituted melted chocolate chips with a bit of cream for similar gooey swirls and it’s delicious.

4. Can I bake this in muffins or a cake pan?

Absolutely! Muffins take about 15–20 minutes; a cake pan takes around 25–30 minutes at 350°F.

5. How do I get a more fudgy texture?

I warm the fudge slightly before swirling and add extra chips—this keeps pockets ultra-fudgy.

Conclusion

I find this Hot Fudge Brownie Bread wonderfully simple and delicious—effortless to mix up with decadent results. Each slice is fudgy, rich, and satisfying. Whether warming it up with extra fudge or enjoying it plain, it never disappoints. I can’t wait to bake it again.