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Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides for easy removal.
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Combine the Wet Ingredients: In a large mixing bowl, whisk the eggs and canola oil together until smooth. Add the two jars of hot fudge sauce and stir until the mixture is well blended.
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Add the Brownie Mix: Pour the entire box of brownie mix into the wet ingredients. Stir gently with a spatula until just combined and no dry streaks of mix remain. Be careful not to overmix.
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Bake: Pour the thick batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The top will be set and may have a slight crackle.
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Cool: Let the bread cool in the pan on a wire rack for 15-20 minutes. Then, using the parchment paper overhang, carefully lift the loaf out of the pan and place it directly on the rack.
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Add the Fudge Topping: While the bread is still warm, gently warm the remaining 1/2 cup of hot fudge sauce. Pour it over the top of the loaf, using a spatula to spread it evenly and allow it to drip down the sides.
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Serve: For a gooey, warm dessert, slice and serve immediately. For cleaner slices that hold their shape, allow the bread to cool completely before cutting.
Chef’s Notes
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Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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Serving Suggestion: For an extra-indulgent treat, serve a warm slice with a scoop of vanilla ice cream.
