Hot Fudge Brownie Bread
Hot Fudge Brownie Bread is the ultimate chocolate lover’s dream! This rich, fudgy bread combines the moist texture of a brownie with the easy-to-slice convenience of a loaf. Swirled with gooey hot fudge sauce, it’s a decadent treat perfect for dessert, snacking, or sharing with friends.
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder unsweetened
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- ½ cup hot fudge sauce plus extra for topping, optional
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and creamy. Stir in the sour cream.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined. The batter will be thick.
- Add hot fudge: Gently fold in the hot fudge sauce, leaving some swirls visible for a marbled effect — do not overmix!
- Bake: Pour the batter into the prepared loaf pan. If desired, drizzle a little extra hot fudge sauce on top and lightly swirl it in. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
- Cool: Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- For extra indulgence, serve slices warm with a scoop of vanilla ice cream.
- If you don’t have sour cream, full-fat Greek yogurt is a perfect substitute.
- The bread will continue to set as it cools, so avoid overbaking if you want that perfect fudgy texture.
- Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.