I’ve combined the gooey richness of brownies with the comforting texture of bread to create this Hot Fudge Brownie Bread. Every slice is dense, fudgy, and studded with chocolate chips—I love how it melts in my mouth!

Why You’ll Love This Recipe

I adore how this recipe delivers the indulgence of a brownie in a sliceable loaf form. It’s easy—no mixer required—and the melted chocolate chips and cocoa powder give it a deep, glossy center. Plus, it stays moist even days later.

Ingredients

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

½ cup (1 stick) unsalted butter, melted
1 cup semi-sweet chocolate chips
¾ cup granulated sugar
¼ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup whole milk
Optional: ½ cup extra chocolate chunks for gooey pockets

Directions

Preheat oven to 350°F (175°C) and grease and line a 9×5-inch loaf pan with parchment paper.
In a microwave-safe bowl, melt butter and chocolate chips together, stirring every 30 seconds until smooth. Let it cool slightly.
In a separate bowl, whisk sugars, eggs, and vanilla until smooth.
Stir in the melted chocolate mixture.
Sift in flour, cocoa powder, baking powder, and salt. Fold until just combined.
Stir in milk, then gently fold in extra chocolate chunks if using.
Pour batter into the prepared pan and scatter extra chips on top if desired.
Bake for 50–55 minutes, or until a toothpick inserted in the center yields a few moist crumbs.
Cool in the pan for 10 minutes, then lift out with parchment and cool completely before slicing.

Servings and Timing

Servings: 10–12 slices
Prep time: 15 minutes
Bake time: 50–55 minutes
Total time: About 1 hour 10 minutes

Variations

Swap semi-sweet chips for dark or milk chocolate based on preference.
Add ½ cup chopped nuts (walnuts or pecans) for crunch.
For a gluten-free version, use a 1:1 gluten-free flour blend.

Storage/Reheating

Room temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keeps about a week; I let it warm to room temperature before serving.
Freezer: I slice and wrap individually in plastic and foil; freeze up to 3 months. Reheat in the microwave or oven at low temperature.

FAQs

What if I don’t have a mixer—can I still make this?

Absolutely. I make this by hand using a whisk and spatula—no mixer needed.

How do I know when the bread is done?

I start checking around 50 minutes. It’s done when a toothpick comes out with a few moist crumbs—still fudgy, not wet batter.

Can I use box brownie mix instead of scratch ingredients?

Yes, I can use a brownie mix with eggs, oil, and a bit of fudge sauce for a quicker version.

Can I prepare it a day ahead?

Yes, I often bake it the night before. It slices cleanly the next day and tastes even better as the flavors meld.

What’s the best way to serve it warm?

I like to warm slices in the microwave for 10–15 seconds, then drizzle with extra hot fudge or top with a scoop of ice cream.

Conclusion

I love serving this Hot Fudge Brownie Bread when I want something that feels both cozy and indulgent. It’s easy to make, slices beautifully, and satisfies any chocolate craving. I can’t wait to bake it again—and enjoy every gooey bite.