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.
49 K 4.3/5 (21 reviews)
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Last modified on: September 12th 2018
For 2 brioches, you will need:

Change these quantities to make:
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
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Step by step recipe


Stage 1 - 5 min.
Flaky brownie brioche

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
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
Then add 100 g fermented viennoiserie dough, 60 g brown sugar and 20 g powdered cocoa.

Stage 4 - 5 min.
Flaky brownie brioche
Knead for a further 5 minutes until well mixed in.

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

Stage 6 - 1 hour
Flaky brownie brioche
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

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

Stage 11 - 12 hours
Flaky brownie brioche
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
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

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
Toast in the oven for 15 minutes.

Leave to cool.

Stage 15 - 1 min.
Flaky brownie brioche

Flake the brioche

Put the brioche dough on a floured work surface.

Stage 16 - 3 min.
Flaky brownie brioche
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
Lay the square of chocolate butter on the dough.

Stage 18 - 3 min.
Flaky brownie brioche
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
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
Fold the dough in half over the sugar.

Stage 21 - 3 min.
Flaky brownie brioche

Shape the brioche

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

Stage 22 - 3 min.
Flaky brownie brioche
...and roll this up.

Stage 23 - 3 min.
Flaky brownie brioche
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
...or special brioche shape.

Stage 25 - 2 min.
Flaky brownie brioche
Glaze the top of the brioche.

Stage 26 - 1 hour 30 min.
Flaky brownie brioche
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

Bake the brioche

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

Stage 28
Flaky brownie brioche
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 recipe130 RDI=50 %800 RDI=80 %530 RDI=80 %8,510 RDI=430 %35,640 RDI: 430 %
Per 100 g6 RDI=3 %40 RDI=4 %30 RDI=4 %440 RDI=20 %1,840 RDI: 20 %
Per brioches70 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 2 brioches : 10.75 €
  • 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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