Hot Fudge Brownie Bread (Magic Fudge Brownies)
A luscious cross between a brownie and chocolate loaf cake — dense, fudgy, and bursting with melt-in-your-mouth goodness. Simple to make, yet tastes like pure magic!
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 cup | Lightly spooned and leveled |
| Granulated sugar | 1 cup | For sweetness and structure |
| Unsweetened cocoa powder | ½ cup | Use high-quality cocoa for rich flavor |
| Baking powder | 1 teaspoon | Helps the bread rise slightly |
| Salt | ½ teaspoon | Enhances chocolate flavor |
| Eggs | 2 large | Room temperature |
| Vegetable oil | ½ cup | Keeps the bread moist |
| Vanilla extract | 2 teaspoons | Pure vanilla adds warmth |
| Hot fudge sauce | ½ cup (plus extra for topping) | Warmed slightly |
| Milk | ½ cup | For moisture and smooth texture |
| Chocolate chips | ½ cup | Optional but highly recommended! |
Instructions
- Preheat Oven:
Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal. - Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until well combined. - Mix Wet Ingredients:
In another bowl, whisk together eggs, oil, vanilla, milk, and ½ cup warm fudge sauce until smooth. - Combine:
Add the wet mixture to the dry ingredients and stir until just combined — do not overmix.
Gently fold in chocolate chips, if using. - Bake:
Pour the batter into the prepared loaf pan.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not completely clean — you want it fudgy!). - Cool & Finish:
Let the bread cool for 10–15 minutes in the pan before removing.
Warm some extra fudge sauce and drizzle it generously over the top before serving.
Serving Ideas
- Serve warm with vanilla ice cream for the ultimate indulgence.
- Add a sprinkle of sea salt for a salted fudge twist.
- Top with whipped cream and berries for a lighter balance.
Tips
- For extra decadence, swirl more hot fudge into the batter before baking.
- Store leftovers tightly covered at room temperature for up to 3 days, or refrigerate for up to a week.
- This recipe also works great as mini loaves or muffins—just reduce baking time accordingly.
