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Flaky brownie brioche

This beautiful brioche contains the typical ingredients you'd expect in a brownie: chocolate, butter, brown sugar and pecan nuts.

But these are not just thrown into the mixture; the brioche is layered with them to create a delicious culinary bridge between Europe's viennoiseries and the all-American brownie.

63 K 4.3/5 (21 reviews)

16 hours 45 min. difficulté

Average

10.75 €

6 brioches

15 Ingredients

Last modified on: September 12^th 2018

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For 6 brioches, you will need:

1 1 kg 500 g flour
2 45 g yeast
3 30 g salt
4 60 g brown sugar
5 975 g egg ( How to... )
6 300 g fermented viennoiserie dough
7 180 g brown sugar
8 60 g powdered cocoa
9 600 g butter
10 750 g dark chocolate
11 360 g butter
12 150 g brown sugar
13 600 g pecan nuts
14 150 g Pearl sugar
15 60 g beaten egg
Total weight: 5,820 grams

Change these quantities to make:

1 brioches 2 brioches 4 brioches 6 brioches

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 13 hours 15 min.

Resting: 2 hours 30 min.

Cooking: 1 hour

All in all: 16 hours 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Prepare the chocolate brioche dough

Put into a food-mixer bowl: 1 kg 500 g flour, 45 g yeast, 30 g salt, 60 g brown sugar and 975 g egg.

Stage 2 - 15 min.

Knead for 15 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - 3 min.

Then add 300 g fermented viennoiserie dough, 180 g brown sugar and 60 g powdered cocoa.

Stage 4 - 5 min.

Knead for a further 5 minutes until well mixed in.

Stage 5 - 10 min.

While still kneading, add 600 g butter a little at a time.

Stage 6 - 1 hour

Stop kneading once the butter is fully mixed in.

Cover the dough with plastic film and leave to rest at room temperature for 1 hour.

Stage 7

Prepare the chocolate-butter square

While the dough is resting, melt 750 g dark chocolate with 360 g butter and 150 g brown sugar over a bain-marie.

Stage 8 - 5 min.

Mix until smooth. Don't worry if you can feel that there are still some sugar crystals undissolved; this will add texture, so worth keeping.

Tkae the mixture off the bain-marie.

Stage 9 - 3 min.

Stand an 8 inch (20 cm) square frame on a sheet of cooking parchment laid on a baking sheet.

Stage 10 - 2 min.

Pour the mixture into this mould and leave to cool. Refrigerate overnight.

Stage 11 - 12 hours

After the dough has rested for 1 hour, knock back the dough by lifting and dropping hard back into the bowl.

Cover once more with plastic film and refrigerate overnight.

Stage 12 - 1 min.

Next day, take the square of chocolate butter out of the fridge and leave at room temperature to soften slightly.

Stage 13 - 2 min.

Toast the pecan nuts

Preheat the oven to 300°F (150°C).

Spread 60 g brown sugar on a baking sheet.

Stage 14 - 15 min.

Toast in the oven for 15 minutes.

Leave to cool.

Stage 15 - 1 min.

Flake the brioche

Put the brioche dough on a floured work surface.

Stage 16 - 3 min.

Roll out into a large rectangle, about the same width as the square of chocolate butter.

You can trim the sides to neaten the rectangle and use the trimmings to make the leaven or soured dough for your next batch of brioche.

Stage 17 - 3 min.

Lay the square of chocolate butter on the dough.

Stage 18 - 3 min.

Cover the chocolate with the pecan nuts, either whole (as in the photo) or roughly chopped with a knife.

Stage 19 - 3 min.

Fold the dough over to seal in the chocolate butter, then scatter coarse sugar crystals over and press in with the rolling pin to help them stick.

Stage 20 - 3 min.

Fold the dough in half over the sugar.

Stage 21 - 3 min.

Shape the brioche

Roll the dough out once more into a rectangle...

Stage 22 - 3 min.

...and roll this up.

Stage 23 - 3 min.

Cut the roll into slices about the same thickness as the depth of your tin or mould, either loaf style...

Stage 24

...or special brioche shape.

Stage 25 - 2 min.

Glaze the top of the brioche.

Stage 26 - 1 hour 30 min.

Leave in a warm place to rise for 1 hour 30 minutes.

Before baking, you can scatter a little more coarse sugar over the top if you wish.

Stage 27 - 40 min.

Bake the brioche

Preheat the oven to 390°F (200°C) and bake the brioche for about 40 minutes.

Stage 28

Turn out while hot and leave to cool on a wire rack.

Remarks

You will notice that the chocolate brioche dough is a lttle more complicated to make than a plain brioche dough. The ingredients are added in stages to obtain the right texture.

It is also a bit sweeter to balance the slight bitterness of the cocoa.

Keeping: Several days, preferably in a cloth bag. Freezes very well.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	400 RDI=150 %	2,400 RDI=230 %	1,590 RDI=240 %	25,540 RDI=1,280 %	106,930 RDI: 1,280 %
Per 100 g	6 RDI=3 %	40 RDI=4 %	30 RDI=4 %	440 RDI=20 %	1,840 RDI: 20 %
Per brioches	70 RDI=30 %	400 RDI=40 %	270 RDI=40 %	4,260 RDI=210 %	17,820 RDI: 210 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, leaven, milk, Nuts

How much will it cost?

For 6 brioches : 32.15 €
Per brioches : 5.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

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