Here’s the fun part. I warm the ½ cup of hot fudge sauce for about 10 seconds in the microwave so it’s pourable but not hot. I drizzle about half of it over the batter in the pan. Then, I spoon the remaining brownie batter over the top. I use a knife to gently swirl the layers together—just a few passes to create a marbled effect. I drizzle the remaining hot fudge sauce over the very top. I bake it for 50-60 minutes. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
Pro Tips for Best Results
I tested the hot fudge integration three different ways: mixed into the batter, layered in the middle, and swirled throughout. Swirling is the champion. Mixing it in makes it disappear; a single layer in the middle is good but not enough. Swirling creates pockets of fudge throughout the entire loaf, so every single slice has ribbons of gooey chocolate.
Here’s what I learned the hard way about doneness: this bread continues to cook as it cools. The first time, I baked it until the toothpick came out completely clean, and the edges were dry. Letting it cool in the pan, it became almost too firm. Now, I pull it when the top is crackly and the toothpick has a few moist crumbs clinging to it. The residual heat finishes the job perfectly, leaving the center fudgy.
For the ultimate crackly top, don’t skip the step of whisking the melted butter and brown sugar together really well. This helps create a slightly aerated, glossy mixture that contributes to that beautiful, papery crust on top as it bakes. It’s the hallmark of a perfect brownie—and now, brownie bread.(See the next page below to continue…)