Flaky brownie brioche


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.
16,9734.5/5 for 20 ratings
Grade this recipe:

Last modified on: September 12th 2018

For 2 brioches, you will need:

Change those ingredients for: 1 brioches 2 brioches 4 brioches 6 brioches

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
13 hours 13 min.2 hours 30 min.1 hour16 hours 43 min.
Keeping: Several days, preferably in a cloth bag. Freezes very well.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 5 min.
Flaky brownie brioche : Photo of step #1

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.
Flaky brownie brioche : Photo of step #2
Knead for 15 minutes.

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

Stage 3 - 3 min.
Flaky brownie brioche : Photo of step #3
Then add 100 g fermented viennoiserie dough, 60 g brown sugar and 20 g powdered cocoa.

Stage 4 - 5 min.
Flaky brownie brioche : Photo of step #4
Knead for a further 5 minutes until well mixed in.

Stage 5 - 10 min.
Flaky brownie brioche : Photo of step #5
While still kneading, add 200 g butter a little at a time.

Stage 6 - 1 hour
Flaky brownie brioche : Photo of step #6
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
Flaky brownie brioche : Photo of step #7

Prepare the chocolate-butter square

While the dough is resting, melt 250 g chocolate with 120 g butter and 50 g brown sugar over a bain-marie.

Stage 8 - 5 min.
Flaky brownie brioche : Photo of step #8
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.
Flaky brownie brioche : Photo of step #9
Stand an 8 inch (20 cm) square frame on a sheet of cooking parchment laid on a baking sheet.

Stage 10 - 2 min.
Flaky brownie brioche : Photo of step #10
Pour the mixture into this mould and leave to cool. Refrigerate overnight.

Stage 11 - 12 hours
Flaky brownie brioche : Photo of step #11
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.
Flaky brownie brioche : Photo of step #12
Next day, take the square of chocolate butter out of the fridge and leave at room temperature to soften slightly.

Stage 13 - 2 min.
Flaky brownie brioche : Photo of step #13

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.
Flaky brownie brioche : Photo of step #14
Toast in the oven for 15 minutes.

Leave to cool.

Stage 15 - 1 min.
Flaky brownie brioche : Photo of step #15

Flake the brioche

Put the brioche dough on a floured work surface.

Stage 16 - 3 min.
Flaky brownie brioche : Photo of step #16
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.
Flaky brownie brioche : Photo of step #17
Lay the square of chocolate butter on the dough.

Stage 18 - 3 min.
Flaky brownie brioche : Photo of step #18
Cover the chocolate with the pecan nuts, either whole (as in the photo) or roughly chopped with a knife.

Stage 19 - 3 min.
Flaky brownie brioche : Photo of step #19
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.
Flaky brownie brioche : Photo of step #20
Fold the dough in half over the sugar.

Stage 21 - 3 min.
Flaky brownie brioche : Photo of step #21

Shape the brioche

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

Stage 22 - 3 min.
Flaky brownie brioche : Photo of step #22
...and roll this up.

Stage 23 - 3 min.
Flaky brownie brioche : Photo of step #23
Cut the roll into slices about the same thickness as the depth of your tin or mould, either loaf style...

Stage 24
Flaky brownie brioche : Photo of step #24
...or special brioche shape.

Stage 25 - 2 min.
Flaky brownie brioche : Photo of step #25
Glaze the top of the brioche.

Stage 26 - 1 hour 30 min.
Flaky brownie brioche : Photo of step #26
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.
Flaky brownie brioche : Photo of step #27

Bake the brioche

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

Stage 28
Flaky brownie brioche : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
8,494 Kcal or 35,563 Kj132 gr800 gr530 gr
425 %51 %75 %80 %
Per 100 g
Energetic valueProteins CarbohydratesFats
438 Kcal or 1,834 Kj7 gr41 gr27 gr
22 %3 %4 %4 %
Per brioches
Energetic valueProteins CarbohydratesFats
4,247 Kcal or 17,781 Kj66 gr400 gr265 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).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Two-olive ciabatta, Fillet of beef in a rosemary crust, Chestnut Fudge Cupcakes, Moist chocolate cake, Household cake (Gâteau de ménage), ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Provençal colombier for Pentecost, Strawberry, kiwi and mascarpone verrines, Meatballs, Bacon and cabbage omelette, ... All
ChocolateChocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate thins with toasted nuts, Chocolate ganache, Half-cooked chocolate cake with raspberry coulis, Hot chocolate, Chocolate muffins, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Roast pork with sage, cooked in a bag., Almond cream or frangipane, Beurre d'escargot, Potimarron (chestnut pumpkin) "au gratin", How to prevent butter burning during cooking, ... All

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