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.
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.
29K 20 4.5
Last modified on: September 12th 2018
Keywords for this recipe:BriocheFoldedChocolatePecan nutsButterBrownieFor 1 brioches, you will need:
- 1
250 g flour - 2
8 g yeast - 3
5 g salt - 4
10 g brown sugar - 5
163 g egg ( How to... ) - 6
50 g fermented viennoiserie dough - 7 30 g brown sugar
- 8
10 g powdered cocoa - 9
100 g butter - 10
125 g dark chocolate - 11 60 g butter
- 12 25 g brown sugar
- 13
100 g pecan nuts - 14
25 g Pearl sugar - 15
10 g beaten egg - Total weight: 971 grams
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 ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 15 min.
Knead for 15 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 3 - 3 min.
Then add 50 g fermented viennoiserie dough, 30 g brown sugar and 10 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 100 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.
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 125 g dark chocolate with 60 g butter and 25 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.
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.
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.
Stage 14 - 15 min.
Toast in the oven for 15 minutes.
Leave to cool.
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.
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.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,249 Kcal or 17,790 Kj | 66 gr | 400 gr | 265 gr |
| 212 % | 25 % | 38 % | 40 % |
| 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 |
| 4,249 Kcal or 17,790 Kj | 66 gr | 400 gr | 265 gr |
| 212 % | 25 % | 38 % | 40 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Chocolate madeleines, Autumn apple and plum crumble pie, Half-cooked chocolate cake with raspberry coulis, Cornmeal baps for Anne, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Stuffed baguette , Plain cake, Chestnut and hazelnut biscuits, Breton galettes (pancakes), Pogne de Romans, ... All |
 | Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: "BN style" chocolate-filled biscuits, Parisian-style chocolate custard tart, Italian hot chocolate , Chocolate rice pudding, How to make chocolate chips, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Yeast-based flaky dough (for croissants), Salmon rillettes, Fish in white wine, Apple Batter Puddings, Almond mug cake for Mary, ... All |
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