Brown Butter Sourdough Hot Fudge Brownie Loaf
This Brown Butter Sourdough Hot Fudge Brownie Loaf is soft, fluffy, rich, and deeply chocolatey with a slight tang from sourdough discard. Studded with melty chocolate chips and baked to decadent perfection, it's served warm with a scoop of vanilla ice cream, a drizzle of homemade hot fudge sauce, and a sprinkle of flaky sea salt—making it the ultimate indulgent dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Semi-sweet chocolate chips
Half and half or heavy cream
Granulated sugar
Cocoa powder
Salt
Vanilla extract
All-purpose flour
Baking soda
Eggs
Buttermilk
Sourdough discard (substitution: Greek yogurt)
Vanilla ice cream, for serving
Flaky sea salt, for serving
Why You’ll Love a Brown Butter Sourdough Hot Fudge Brownie Loaf:
Rich and Decadent Flavor: This loaf combines the deep, nutty flavor of brown butter with intense chocolate richness for the ultimate brownie loaf experience.
Soft, Fluffy, and Fudgy Texture: The inside is fluffy yet moist with gooey pockets of chocolate, while the edges bake up with a tender crust.
Sourdough Discard Adds Depth: A little tang from the sourdough discard enhances the chocolate flavor and adds a unique depth you won’t find in typical brownie loaves.
Melty Chocolate Chips in Every Bite: Studded throughout with chocolate chips that melt as it bakes, this loaf is packed with chocolatey goodness.
Perfectly Sweet and Salty: Each slice is finished with flaky sea salt to balance the richness of the chocolate and complement the sweetness.
Served Warm with Hot Fudge and Ice Cream: Take it over the top by serving it warm with a scoop of vanilla ice cream and a drizzle of homemade hot fudge sauce.
Great Use for Sourdough Discard: A creative and indulgent way to use your sourdough discard instead of tossing it.
Impressive Yet Easy: It’s an easy batter to mix up but delivers bakery-style results that look and taste incredible.
Tips for Making a Brown Butter Sourdough Hot Fudge Brownie Loaf:
Brown the Butter First: Let your browned butter cool slightly before mixing—this enhances the nutty flavor and keeps it from scrambling the eggs.
Use Room Temperature Ingredients: Make sure your eggs and sourdough discard are at room temperature to ensure a smooth, even batter and better rise.
Don’t Over-Mix the Batter: Once you add the dry ingredients, mix just until combined to keep the loaf soft and tender.
Fold in the Chocolate Chips Gently: Use a spatula to evenly fold in the chocolate chips so they’re distributed throughout without deflating the batter.
Use Quality Cocoa Powder: A high-quality unsweetened cocoa powder gives the loaf a deep, rich chocolate flavor.
Line the Loaf Pan with Parchment Paper: This makes for easy removal and keeps the loaf from sticking to the pan.
Bake Until Just Set: The loaf is done when a toothpick inserted into the center comes out with a few moist crumbs—don’t overbake or it’ll dry out.
Let It Cool Slightly Before Serving: Let the loaf rest for about 10–15 minutes after baking to allow the fudgy center to set up.
Serve Warm for the Ultimate Experience: Warm slices bring out the gooey texture—perfect with a scoop of vanilla ice cream and homemade hot fudge sauce.
Add Flaky Sea Salt Just Before Serving: A light sprinkle of flaky sea salt enhances the richness of the chocolate and ties everything together.
How to Store a Brown Butter Sourdough Hot Fudge Brownie Loaf:
Room Temperature: Store leftover slices in an airtight container at room temperature for up to 2 days. This keeps the loaf soft and ready to reheat and serve.
Refrigerator: For longer storage, place the loaf in an airtight container in the fridge for up to 5 days. Let it come to room temperature or warm it up before serving for the best texture and flavor.
Freezer: Wrap the cooled loaf or individual slices tightly in plastic wrap and foil, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or reheat directly from frozen.
To Reheat: Warm slices in the microwave for 15–30 seconds or in a 300°F (150°C) oven for 5–8 minutes until heated through. Serve warm with ice cream, hot fudge, and a sprinkle of sea salt for the best experience.
Hot Fudge Sauce Storage: Store homemade hot fudge sauce separately in an airtight container in the fridge for up to 1 week. Reheat gently before drizzling over the loaf.
FAQs:
Q: Can I make this brownie loaf without sourdough discard?
A: Yes! If you don’t have sourdough discard, you can substitute it with an equal amount of plain Greek yogurt or buttermilk. The loaf will still be rich and moist—just without the signature tang from the sourdough.
Q: Do I need to use brown butter?
A: Brown butter adds a deep, nutty flavor that enhances the richness of the loaf. While you can use regular melted butter, brown butter gives the best flavor for this recipe.
Q: What kind of chocolate chips work best?
A: Semi-sweet or dark chocolate chips work great to balance the sweetness of the loaf and ganache. You can also use chopped chocolate bars for bigger melty pockets.
Q: Can I use store-bought hot fudge sauce?
A: Yes! Store-bought hot fudge works great in this recipe. It’s used both in the batter and for serving, so feel free to use your favorite brand if you don’t want to make it from scratch.
Q: Can I bake this in a different pan?
A: This recipe is designed for a standard 8.5x4.5" or 9x5" loaf pan. You can also use a square 8x8” pan for brownie-style bars—just reduce the bake time slightly and check for doneness early.
Q: Can I make this ahead of time?
A: Yes! You can bake the loaf up to a day in advance and reheat individual slices before serving. The hot fudge sauce can also be made ahead and stored in the fridge.
Q: Do I have to serve it with ice cream and hot fudge?
A: Not at all—but it’s highly recommended! The warm brownie loaf pairs beautifully with cold vanilla ice cream and a generous drizzle of hot fudge for the ultimate indulgent dessert.
Q: How do I know when the brownie loaf is done?
A: The top should be set and crackly, and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter). This usually takes about 50–60 minutes, depending on your oven and pan.
Check out my other chocolate recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter sourdough hot fudge brownie loaf. Happy baking!
