Can you bake brownies in a loaf pan?

Yes, absolutely! A loaf pan is actually perfect for baking thick, dense brownie-style breads. It helps retain heat and gives your hot fudge brownie bread that soft, gooey center with a slightly crisp edge. Just be sure to grease the pan well or use parchment paper for easy removal.

What’s the difference between a fudge brownie and a regular brownie?

Great question! A fudge brownie has a higher fat-to-flour ratio (more butter or oil, and less flour), making it dense, moist, and rich. Regular brownies are typically more cakey and light due to additional flour and sometimes baking powder. For brownie bread, the fudgier the better!

Why is hot fudge so good?

Hot fudge is beloved because of its smooth, velvety texture and rich chocolate flavor. When warm, it adds a melty contrast to baked goods. When cooled on top of brownie bread, it forms a soft, flavorful layer that locks in moisture and enhances every bite.

Is a brownie a type of bread?

Technically, no—a brownie is more like a bar cookie. However, hot fudge brownie bread bridges the gap by baking brownie batter in a loaf format, giving it a bread-like appearance with that unmistakable brownie texture and flavor.

Hot Fudge Brownie Bread: The Most Delicious Loaf

Description

This ultra-moist chocolate loaf is rich, fudgy, and deeply chocolatey thanks to melted milk chocolate, Dutch cocoa, and a silky milk chocolate ganache on top. It’s the perfect indulgent treat for true chocolate lovers!

Ingredients

Units Scale

Bread:
1 cup (168 g) milk chocolate chips
1 1/4 cups (156 g) all-purpose flour
1/2 cup (59 g) Dutch-processed cocoa powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, room temperature
1 1/4 cups (250 g) granulated sugar
1/2 cup (109 g) vegetable oil
3/4 cup water
Milk Chocolate Ganache:
1/2 cup (84 g) milk chocolate chips
1/4 cup (59.5 g) heavy cream

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Instructions

Preheat oven to 325°F (163°C) and grease a 9×5-inch metal loaf pan with nonstick spray.
In a microwave-safe bowl, melt 1 cup chocolate chips in 30-second intervals, stirring until smooth. Set aside to cool slightly.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a stand mixer, beat eggs and sugar on medium speed until light and fluffy, about 5 minutes.
With mixer on low, slowly add melted chocolate, vegetable oil, and water. Mix until smooth.
Gradually add the dry ingredients to the wet mixture. Mix until well combined and smooth.
Pour batter into prepared loaf pan and bake for 85–90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the loaf cool completely before topping with ganache.
For the ganache: Place ½ cup chocolate chips in a heat-safe bowl. In a small saucepan, bring heavy cream to a simmer.
Pour cream over chocolate and let sit for 1–2 minutes. Stir until smooth and glossy.
Let ganache cool slightly to thicken, then drizzle over cooled loaf. Allow to set 10–15 minutes before slicing and serving.

Notes

Use Dutch-processed cocoa for the richest flavor and color.
Ganache can be made ahead and gently reheated if needed.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 35 g
Sodium: 210 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 55 mg