1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, letting the edges hang over for easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, combine the melted butter and sugar, whisking until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread tough.
5. Fold in the hot fudge sauce and chocolate chips, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.

One tip I picked up from my abuela is to use a silicone spatula to gently fold in the ingredients — it helps maintain the airy texture we all love in a good brownie.