Double Chocolate Brownie Loaf – Fudgy, Moist & Perfectly Sweet

Imagine the richness of a hot fudge brownie combined with the comfort of a moist loaf cake—welcome to Double Chocolate Hot Fudge Brownie Bread. This recipe delivers decadent chocolate flavor, a dense, fudgy texture, and melty chocolate throughout—all baked into a sliceable loaf that’s perfect for dessert or an indulgent snack.

Whether you serve it warm with ice cream or enjoy a slice with coffee, this chocolate-packed bread is a chocoholic’s dream.

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 When Brownie Meets Quick Bread

If brownies and chocolate loaf cake had a love child, it would be this hot fudge brownie bread. It takes all the best parts of a brownie—crackly top, gooey center, intense cocoa flavor—and transforms it into a thick, tender loaf that’s rich enough to be dessert but simple enough to enjoy with your morning coffee.

What makes it special?

• Double chocolate: cocoa powder + chocolate chips

• Dense, moist crumb like the center of a brownie

• Can be made in one bowl

• Stays moist for days

• No mixer needed

Perfect for:

• Chocolate lovers

• Potlucks and brunches

• Gifting or bake sales

• Freezing for future cravings

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Ingredients Overview: Rich & Real Chocolate Flavor

Unsweetened Cocoa Powder

• Use Dutch-processed for deeper flavor, or natural if you prefer a slightly tangier edge.

• Gives the bread its dark chocolate richness.

All-Purpose Flour

• Just enough to structure the loaf while keeping it soft.

Granulated Sugar

• Adds sweetness and helps develop that classic brownie-like crust.

Butter

• Melted butter gives this bread a dense, brownie-like texture and rich flavor.

Eggs

• Bind the batter and give lift—use room-temperature eggs for best results.

Sour Cream or Greek Yogurt

• Adds moisture and a subtle tang that enhances the chocolate.

Vanilla Extract

• Deepens flavor and adds warmth.

Chocolate Chips or Chunks

• Folded in and sprinkled on top for pockets of melty chocolate.

Baking Soda & Salt

• Baking soda gives a slight lift; salt balances the sweetness.

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Step-by-Step Instructions: From Batter to Fudge Loaf

Ingredients (for one 9×5-inch loaf)

• ½ cup (115g) unsalted butter, melted

• ¾ cup (150g) granulated sugar

• 2 large eggs

• ½ cup (120g) sour cream or Greek yogurt

• 1 tsp vanilla extract

• ½ cup (40g) unsweetened cocoa powder

• ¾ cup (90g) all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup (170g) semi-sweet chocolate chips or chopped chocolate

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Step 1: Prepare the Pan and Oven

1. Preheat oven to 350°F (175°C).

2. Line a 9×5-inch loaf pan with parchment paper or grease well.

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Step 2: Mix the Wet Ingredients

1. In a large bowl, whisk together melted butter and sugar until glossy.

2. Add eggs, one at a time, and whisk until fully combined.

3. Mix in sour cream and vanilla extract.

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Step 3: Add the Dry Ingredients

1. Sift in cocoa powder, then stir until smooth.

2. Add flour, baking soda, and salt. Stir just until no dry streaks remain.

3. Fold in ¾ cup chocolate chips or chopped chocolate.

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Step 4: Bake

1. Pour batter into the prepared loaf pan and smooth the top.

2. Sprinkle the remaining ¼ cup chocolate chips on top.

3. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

4. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

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Tips, Variations & Substitutions

Tips for the Fudgiest Texture

• Do not overbake – it’s better to slightly underbake to keep the center gooey.

• Let it cool completely before slicing for the cleanest cuts.

• Use a serrated knife or wipe the knife between cuts for clean edges.

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Flavor Variations

• Triple Chocolate: Add white chocolate or dark chocolate chunks.

• Mocha Brownie Bread: Add 1 tsp espresso powder to enhance the chocolate.

• Nutty Version: Fold in ½ cup chopped walnuts or pecans.

• Salted Caramel Swirl: Swirl 2 tbsp caramel sauce into the top before baking and sprinkle with sea salt.

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Substitutions

• Butter Substitute: Use melted coconut oil for a dairy-free version.

• Sour Cream: Sub with plain Greek yogurt or buttermilk.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Egg-Free: Substitute each egg with ¼ cup unsweetened applesauce or 1 flax egg (1 tbsp flaxseed + 3 tbsp water).

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Serving Ideas & Occasions

This brownie bread is as versatile as it is delicious. Try it:

• Slightly warm with a scoop of vanilla ice cream

• As part of a brunch spread or chocolate dessert board

• Toasted with a slather of nut butter

• With coffee or milk as an afternoon treat

• Wrapped in parchment as a beautiful homemade gift

Pro Tip: Warm slices for 10 seconds in the microwave for melted chocolate pockets.

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Nutrition & Health Notes

This is a rich, indulgent dessert, made with real ingredients and minimal fuss. Thanks to sour cream and eggs, it offers a bit of protein and satisfying texture without being too sweet.

Approximate per slice (1 of 10):

• Calories: 300

• Fat: 18g

• Carbs: 35g

• Sugar: 20g

• Protein: 4g

To reduce sugar or fat:

• Use ½ cup sugar instead of ¾

• Replace half the butter with unsweetened applesauce

• Use dark chocolate for less added sugar

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Frequently Asked Questions (FAQ)

1. Can I make brownie bread ahead of time?

Yes! It stays moist for up to 4 days at room temperature when stored in an airtight container. You can also freeze slices for longer storage.

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2. Can I make this recipe in a muffin pan?

Absolutely. Bake in lined muffin tins for 18–22 minutes until a toothpick comes out with moist crumbs. Makes about 10–12 brownie muffins.

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3. Why is my brownie bread dry?

It was likely overbaked. Check it around the 45-minute mark. The center should be set but still fudgy—a toothpick with moist crumbs (not clean) is ideal.

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4. Can I add hot fudge to the batter?

You can swirl in 2–3 tablespoons of hot fudge sauce just before baking for an extra gooey layer. Be careful not to overdo it or the bread may become too dense.

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5. What kind of chocolate chips are best?

Use semi-sweet for balance, but dark or milk chocolate work too. Chopped baking bars give bigger pools of melted chocolate.

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6. Do I need to refrigerate leftovers?

No, keep it covered at room temperature for 3–4 days. For longer storage, refrigerate or freeze, then warm before serving.

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7. Can I add frosting or glaze?

Yes! A simple chocolate ganache, peanut butter drizzle, or cream cheese glaze works beautifully on top once cooled.

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