Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup plain yogurt or sour cream
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot fudge sauce (plus more for swirling)
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt until evenly combined.
- Add eggs, yogurt or sour cream, oil, and vanilla extract. Mix until smooth and well combined.
- Fold in chocolate chips, if using.
- Pour half the batter into the prepared pan. Spoon half of the hot fudge sauce over the batter. Swirl lightly with a knife.
- Add the remaining batter on top. Spoon more hot fudge sauce over the surface. Swirl again gently.
- Bake in the center of the oven for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
- If the top browns too quickly, tent with foil during the last 10–15 minutes of baking.
- Remove from oven and cool in the pan for 15 minutes. Lift out using parchment and cool completely on a wire rack before slicing.
Notes
For added richness, use dark cocoa powder or dark chocolate chips.
For a nutty variation, stir in ½ cup chopped walnuts or pecans.
Make sure not to over-swirl the fudge to keep distinct gooey layers.
Avoid overbaking to maintain the soft, brownie-like center.
- Prep Time: 10
- Cook Time: 60