Hot Sourdough Fudge Brownie Bread (Ultra Fudgy & Chocolatey)

Sourdough Fudge Brownie Bread is a rich, chocolate-loaded quick bread that combines the deep flavor of brownies with the soft texture of a loaf cake. The addition of sourdough discard gives the bread a subtle tang that balances the sweetness of the chocolate, while also making the crumb extra moist and tender.

Each slice is dense, fudgy, and packed with cocoa flavor, with melted chocolate chips creating gooey pockets throughout the loaf. The texture sits perfectly between a brownie and a chocolate cake—soft, slightly chewy, and incredibly indulgent. This recipe is also a great way to use leftover sourdough starter discard instead of throwing it away.

It can be enjoyed as:

🍫 A dessert with chocolate glaze
☕ A sweet breakfast with coffee
🍦 A warm treat served with vanilla ice cream

⏱ Time

Prep Time: 15 minutes
Bake Time: 45–55 minutes
Total Time: ~1 hour 10 minutes

🍞 Yield

1 loaf (8–10 slices)

🧾 Ingredients

Dry Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt

Wet Ingredients

1 cup sourdough discard (unfed starter)
¾ cup granulated sugar
¼ cup brown sugar
½ cup melted butter or oil
2 large eggs
1 tsp vanilla extract
½ cup milk

Fudge Add-ins

¾ cup chocolate chips or chunks
¼ cup chopped walnuts or pecans (optional)

👩‍🍳 Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C).
Grease or line a 9×5 inch loaf pan with parchment paper.

2. Mix Dry Ingredients

In a bowl whisk together:

flour
cocoa powder
baking soda
salt

Set aside.

3. Mix Wet Ingredients

In another large bowl combine:

sourdough discard
melted butter
granulated sugar
brown sugar
eggs
vanilla extract
milk

Whisk until smooth.

4. Combine

Gradually add the dry ingredients into the wet mixture.
Stir gently until just combined.

5. Add Chocolate

Fold in:

chocolate chips
nuts (optional)

The batter will be thick and fudgy.

6. Bake

Pour batter into the prepared loaf pan.

Bake for 45–55 minutes or until a toothpick inserted comes out with a few moist crumbs.

7. Cool

Let the bread cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.

🍫 Optional Fudge Glaze (Highly Recommended)

Mix together:

½ cup chocolate chips
2 tbsp heavy cream

Microwave in 20-second intervals, stirring until smooth.
Drizzle over the cooled bread.

🔥 Pro Tips

✔ Use active sourdough discard (not very old) for better flavor.
✔ For extra fudgy texture, add ¼ cup melted dark chocolate to the batter.
✔ Slightly underbake for brownie-like centers.

✅ Storage