Hot Fudge Brownie Bread Recipe

I present my version of Chocolate Brownie Bread. A mix of all-purpose flour, cocoa powder, and sour cream pairs perfectly with melted butter and a generous drizzle of hot fudge sauce. Savory nuts may add a unique crunch. With each bite, you’ll sense the thoughtful balance of ingredients creating an enticing treat.

I’ve always been fascinated by the idea of combining two classic desserts into one epic treat and this Hot Fudge Brownie Bread is one my tastebuds will never forget. I first tumbled upon this recipe when I was looking for a simple dessert bread recipe that could rival the best brownie dessert recipes out there.

Using 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and a touch of baking soda and salt, I managed to create a cake-like texture that balances perfectly with that rich hot fudge sauce. I mix in unsalted butter, sugar, eggs, and a splash of vanilla extract to create a batter thats both fudgy and light at the same time.

There’s even an option to toss in some walnuts for extra crunch if you’re feeling adventurous. This hot chocolate bread offers a twist on traditional fudge bread that you’ll definitely want to give a try.

Why I Like this Recipe

I love this recipe because it’s super fudgy and chocolatey, mixing rich cocoa flavor with a creamy kick from sour cream. I also like how simple it is to make, even on a busy day, and the extra fudge drizzle on top makes every bite extra decadent. Plus, the crunch from the nuts (if I choose to add them) gives it a fun texture that keeps things interesting.

Hot Fudge Brownie Bread is a really cool twist on normal brownies and cake. It mixes melted butter, cocoa, and a good dose of hot fudge sauce to create a really moist, fudgy treat. When I blend in sour cream and vanilla, it makes the bread rich and smooth. I like to drizzle extra hot fudge sauce on top after baking, ’cause it adds that extra wow factor. Honestly, it’s a simple recipe that always makes me feel like I accomplished something sweet in the kitchen.

Ingredients

• All-Purpose Flour: Provides vital carbohydrates and structure while being easy to work with.
• Unsweetened Cocoa Powder: Infuses rich chocolate flavor and a pinch of antioxidants.
• Unsalted Butter: Adds moisture and richness but brings a heavy fat load.
• Granulated Sugar: Makes the treat sweet but is mostly simple carbs.
• Sour Cream: Contributes tangy creaminess and a subtle protein boost.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup hot fudge sauce (plus a little extra for drizzling)
• Optional: 1/2 cup chopped walnuts or pecans

How to Make this

1. Preheat your oven to 350°F and grease a loaf pan lightly.

2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a separate large bowl, mix the melted 1/2 cup unsalted butter with 1 cup granulated sugar until its well combined.

4. Beat in 2 large eggs and 1 teaspoon vanilla extract with the butter-sugar mix, stirring until smooth.

5. Stir in 1/2 cup sour cream and then 1/2 cup hot fudge sauce until all the wet ingredients are nicely blended.

6. Slowly fold in the dry ingredient mix and if you’re using them, 1/2 cup chopped walnuts or pecans as well.

7. Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.

8. Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.

9. Remove the bread from the oven and drizzle a little extra hot fudge sauce on top while it’s still warm.

10. Let the bread cool in the pan for about 10 minutes then transfer it to a wire rack to cool completely before slicing.

Equipment Needed

1. Oven (preheated to 350°F)
2. Loaf pan (lightly greased)
3. Mixing bowls (one medium for dry ingredients and one large for the wet mix)
4. Whisk (for beating dry ingredients)
5. Spatula (to stir and smooth out the batter)
6. Measuring cups and spoons (for accurate amounts)
7. Toothpick (for testing doneness)
8. Wire rack (to cool the bread)

FAQ

Hot Fudge Brownie Bread Recipe Substitutions and Variations

• If you don’t have unsweetened cocoa powder, try using dark chocolate melted down with a bit of extra fat; it’ll give a similar rich taste.
• Out of sour cream? Plain Greek yogurt is a good swap and it keeps the moisture intact.
• No unsalted butter? Melted coconut oil works pretty well, although it might add a slight coconut flavor.
• If you’re short on hot fudge sauce, chocolate syrup can do the trick or even a homemade melted chocolate mix with cream.

Pro Tips

1. Be careful not to overmix your batter once you add the dry ingredients because too much stirring can make the bread dense and tough.
2. Always check your oven’s actual temperature. Even if the recipe calls for 350°F, ovens can run a little hotter or cooler so start checking a few minutes early to avoid overbaking.
3. Make sure your melted butter has cooled a bit before mixing it with the eggs. If it’s too hot it might scramble the eggs, which messes up the texture.
4. If you’re tossing in nuts, fold them in gently so they don’t deflate the airy batter. Also, drizzle that extra hot fudge sauce while the bread is warm to really amp up the flavor.