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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.

38K 20 4.5

Last modified on: September 12^th 2018

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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

Change these quantities to make: 1 brioches 2 brioches 4 brioches 6 brioches

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
13 hours 13 min.	2 hours 30 min.	1 hour	16 hours 43 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
8,494 Kcal or 35,563 Kj	132 gr	800 gr	530 gr
425 %	51 %	75 %	80 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
438 Kcal or 1,834 Kj	7 gr	41 gr	27 gr
22 %	3 %	4 %	4 %

Per brioches
Energetic value	Proteins	Carbohydrates	Fats
4,247 Kcal or 17,781 Kj	66 gr	400 gr	265 gr
212 %	25 %	38 %	40 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Egg, Sourdough, Milk, Nuts

How much will it cost?

For 2 brioches : 10.72 €
Per brioches : 5.36 €

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)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Cheese tart, Fresh pasta dough, Pretzels, Crunchy little pieces of fish, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Cookies of the Camisards, Rémoulette of celeriac, Eggs in brioche nests, Rum babas, Arizona cupcakes, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Italian hot chocolate , Chocolate muffins, Chestnut Fudge Cupcakes, Bounty-style tart for Alison, Viennese Shortbread, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Tomato tatin, Clementine Creamy, Spaghetti with mussels and basil, Rolled chestnut and apple brioche, Sliced chicken with mushrooms and broccoli, ... All

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