Rich, moist, and triple the chocolate! These mini fudge loaves are perfect for gifts, snacking, or freezing ahead. Easy and irresistible!

Scale

1 tsp baking powder

¼ tsp salt

½ cup granulated sugar

½ cup brown sugar (packed)

½ cup melted unsalted butter

2 large eggs

½ cup sour cream

1 tsp vanilla extract

½ cup semi-sweet chocolate chips

½ cup chopped dark chocolate (or chocolate chunks)

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Preheat oven to 350°F (175°C). Lightly grease 3–4 mini loaf pans or line with parchment.
In a large bowl, sift together the flour, cocoa powder, baking powder, and salt.
In another bowl, whisk melted butter with both sugars until smooth. Add eggs one at a time, followed by sour cream and vanilla extract.
Slowly incorporate the dry ingredients into the wet mixture and mix just until combined.
Fold in the chocolate chips and chopped dark chocolate.
Divide batter evenly into mini loaf pans, filling each about ¾ full.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

For extra indulgence, drizzle with melted chocolate or dust with powdered sugar before serving.

Store in an airtight container for up to 3 days or freeze for up to 3 months.