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Hot Fudge Brownie Bread Loaf

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This ultra fudgy hot fudge brownie bread loaf combines the best of brownies and loaf cake, packed with gooey melted chocolate chunks and a crackly top. It’s easy to make, deeply chocolatey, and perfect for sharing at gatherings or enjoying as a cozy treat.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/4 cup (60ml) neutral oil (canola or vegetable)
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (60ml) hot fudge sauce
  • 1/2 cup (120ml) milk, room temperature (whole milk preferred)
  • 1 cup (170g) semi-sweet chocolate chunks or chopped chocolate bars
  • 2 tablespoons (15g) all-purpose flour (for tossing chocolate chunks)
  • Optional: 1/2 cup (60g) chopped walnuts or pecans
  • Optional: 1/4 cup (40g) mini chocolate chips (for topping)
  • Optional: Flaky sea salt, for finishing

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang, and lightly spray with cooking spray.
  2. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt until well combined.
  3. In a separate bowl, melt butter and let cool slightly. Whisk in oil, eggs, vanilla extract, hot fudge sauce, and milk until smooth.
  4. Pour wet mixture into dry ingredients. Stir gently with a spatula until just combined; do not overmix. Batter will be thick and shiny.
  5. In a medium bowl, toss chocolate chunks with 2 tablespoons flour. Fold chocolate chunks (and optional nuts) into the batter. Reserve a few chunks for topping.
  6. Scrape batter into prepared pan, smooth the top, and scatter reserved chocolate chunks and mini chips over the top. Sprinkle with flaky sea salt if desired.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. The top should be crackly and the center slightly jiggly.
  8. Let loaf cool in the pan for 10-15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing.
  9. Slice and serve warm, at room temperature, or chilled for a denser texture.

Notes

For best results, use high-quality chocolate and toss chunks in flour to prevent sinking. Don’t overmix the batter for a fudgy texture. Check for doneness at 50 minutes; a toothpick should come out with moist crumbs. Cool completely before slicing for clean cuts. The loaf can be customized with nuts, berries, or different chocolate types. Store tightly wrapped at room temperature for 3 days, refrigerate for up to a week, or freeze slices for up to 2 months.

Nutrition

Keywords: brownie bread, hot fudge loaf, chocolate loaf, fudgy bread, easy dessert, comfort food, potluck recipe, chocolate chunks, loaf cake, brownie recipe

Find it online: https://avabake.com/hot-fudge-brownie-bread-loaf-recipe-ultra-fudgy-melted-chocolate-chunks/