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A thick rectangular slice of Hot Fudge Brownie Bread on a white plate with visible fudge ribbons.

Hot Fudge Brownie Bread with a Crackled Crust

An indulgent Hot Fudge Brownie Bread featuring a dense dark cocoa crumb, glossy swirled fudge ribbons, and a classic crackled brownie top. Perfectly moist and intensely chocolatey for the ultimate dessert loaf.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1.5 cups All-Purpose Flour 190g
  • 0.75 cups Dutch-Process Cocoa Powder 65g
  • 1.25 cups Granulated Sugar 250g
  • 0.5 cup Unsalted Butter 115g, melted
  • 3 large Eggs Room temperature
  • 1 tbsp Vanilla Extract 15ml
  • 0.5 cup Hot Fudge Sauce 120ml, thick/viscous

Equipment

  • 1 9x5 Inch Loaf Pan Light-colored metal preferred
  • 1 Parchment Paper To create a sling for easy removal
  • 1 Offset spatula For swirling the fudge

Method
 

Preparation and Mixing
  1. Whisk melted butter and granulated sugar for 2 minutes until pale and combined.
  2. Beat in eggs one at a time, followed by vanilla, until the mixture is glossy.
  3. Sift in flour, cocoa, baking powder, and salt. Fold gently with a spatula until just combined.
Assembly and Baking
  1. Layer batter and hot fudge in the pan. Use a knife to create glossy ribbons throughout the loaf.
  2. Bake at 350°F (175°C) for 45-55 minutes until the top is crackled and matte.

Notes

Use Dutch-process cocoa for the darkest color.
Do not over-swirl the fudge to keep the ribbons distinct.