1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Flaky brownie brioche

Name: Flaky brownie brioche
Prep time: 15 h 43 min
Cook time: 1 h
Total time: 16 h 43 min
Yield: 2 brioches
Cuisine: French
Ingredients: 500 g flour; 15 g yeast; 10 g salt; 20 g brown sugar; 325 g egg; 100 g fermented viennoiserie dough; 60 g brown sugar; 20 g powdered cocoa; 200 g butter; 250 g dark chocolate; 120 g butter; 50 g brown sugar; 200 g pecan nuts; 50 g Pearl sugar; 20 g beaten egg

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.

71 K 4.3/5 (21 reviews)551526

Duration

16 hours 45 min.

Difficulty

Average

Last modified on: September 12^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 2 brioches, you will need:

1 500 g flour
2 15 g yeast
3 10 g salt
4 20 g brown sugar
5 325 g egg ( How to... )
6 100 g fermented viennoiserie dough
7 60 g brown sugar
8 20 g powdered cocoa
9 200 g butter
10 250 g dark chocolate
11 120 g butter
12 50 g brown sugar
13 200 g pecan nuts
14 50 g Pearl sugar
15 20 g beaten egg
Total weight: 1,940 grams

Times for this recipe

Preparation

13 hours 15 min.

Resting

2 hours 30 min.

Cooking

1 hour

All in all

16 hours 45 min.

Preparation 13 hours 15 min.

Resting 2 hours 30 min.

Cooking 1 hour

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: 500 g flour, 15 g yeast, 10 g salt, 20 g brown sugar and 325 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 100 g fermented viennoiserie dough, 60 g brown sugar and 20 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 200 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 250 g dark chocolate with 120 g butter and 50 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 20 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.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=11 %	41 g RDI=16 %	27 g RDI=38 %	438 kcal RDI=22 %	1,837 kJ RDI=22 %
Per brioches	66 g RDI=102 %	399 g RDI=151 %	265 g RDI=364 %	4,256 kcal RDI=213 %	17,822 kJ RDI=213 %
Whole recipe	133 g RDI=205 %	799 g RDI=302 %	531 g RDI=728 %	8,513 kcal RDI=426 %	35,644 kJ RDI=426 %