The idea for Hot Fudge Brownie Bread hit me during a serious chocolate craving. I wanted something that split the difference between a fudgy brownie and a slice of moist, decadent cake—something I could slice and slather with hot fudge sauce. The result was pure magic in a loaf pan. As it baked, my kitchen filled with the deep, rich scent of melting chocolate and brown sugar. When I pulled it out, it had a crackly, crisp top that gave way to a dense, fudgy interior. That first warm slice, drizzled with more hot fudge, was like the love child of a brownie and chocolate lava cake. It was an instant family obsession.
Why You’ll Love This Recipe
You are going to love this recipe because it takes everything you adore about a warm, fudgy brownie and bakes it into a sliceable, portable loaf. It’s incredibly moist, intensely chocolatey, and has that signature crackly top we all crave. The hot fudge sauce swirled into and poured over the top creates pockets of gooey, molten chocolate in every bite. It’s easier to make than fussy individual brownies, looks stunning on a plate, and is the ultimate dessert for anyone who believes there’s no such thing as too much chocolate.
Ingredients
- 1 cup (125g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder (use high-quality Dutch-process for the deepest flavor)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) sour cream (or plain full-fat yogurt)
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (120ml) store-bought or homemade hot fudge sauce, plus more for serving
Let’s talk ingredients, because quality matters. The cocoa powder is your flavor foundation—splurge on a good one. I’ve tried this with natural and Dutch-process, and Dutch-process gives a darker, richer color and taste. The sour cream is my secret for incredible moisture; don’t substitute with milk. The fat and tang keep the bread unbelievably tender. For the hot fudge sauce, using a good-quality, thick sauce is key. A thin chocolate syrup will just bake in and disappear. You want those distinct, gooey ribbons. And room-temperature eggs are non-negotiable for a smooth, emulsified batter.(See the next page below to continue…)