Chocolate Brioche Recipe

Chef Ellie

Discover the perfect chocolate brioche recipe for a soft, fluffy, and decadent treat. Ideal for breakfast, dessert, or a cozy afternoon snack!

Prep Time 25

Cook Time 35

1 30

Total Time 2 30

Course Breakfast, Dessert

Cuisine French, Bakery

Servings 10 slices

Calories 350 kcal

3 ½ cups 440g all-purpose flour – Provides structure while keeping the bread light.
¼ cup 50g granulated sugar – Adds just the right touch of sweetness.
2 ¼ teaspoons 1 packet active dry yeast – Helps the dough rise to its fluffy perfection.
½ cup 120ml whole milk, warmed – Activates the yeast and enriches the dough.
4 large eggs room temperature – Creates a tender and airy texture.
1 teaspoon salt – Balances the sweetness and enhances flavor.
10 tablespoons 140g unsalted butter, softened – Gives brioche its signature richness and soft crumb.
1 teaspoon vanilla extract – Adds depth and warmth to the flavor.

1 cup 170g dark chocolate, chopped – Choose high-quality chocolate for a deeper, more decadent taste.
2 tablespoons unsalted butter melted – Helps blend the chocolate smoothly.
1 tablespoon cocoa powder – Intensifies the chocolate flavor.
1 tablespoon powdered sugar – Slightly sweetens the filling without overpowering the brioche.

In a small bowl, whisk together warm whole milk (about 110°F/43°C) and granulated sugar.
Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes until it turns foamy. This step ensures the yeast is active and ready to work its magic.

In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, and vanilla extract.
Add the yeast mixture and eggs, then mix on low speed until the dough begins to come together.
Gradually add softened butter, one tablespoon at a time, mixing continuously. The dough will be sticky at first but will smooth out as it kneads.

Increase the mixer speed to medium and knead for 8–10 minutes until the dough is soft, elastic, and slightly tacky.
Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 ½ to 2 hours, or until doubled in size.

Melt chopped dark chocolate with butter, stirring until smooth.
Mix in cocoa powder and powdered sugar for an extra chocolatey kick. Set aside to cool slightly.

Once the dough has risen, gently punch it down and transfer it to a lightly floured surface.
Roll it into a 12x16-inch rectangle and evenly spread the chocolate filling over the surface.
Roll the dough into a tight log, then slice it in half lengthwise.
Twist the two halves together, keeping the cut sides facing up to showcase the chocolate swirls.

Place the twisted dough into a greased loaf pan or shape it into a free-form braid on a parchment-lined baking sheet.
Cover loosely and let it rise for another 45–60 minutes, until puffed.

Preheat your oven to 350°F (175°C).
Brush the dough with an egg wash to give it a golden, glossy finish.
Bake for 30–35 minutes, until the top is deep golden brown and the bread sounds hollow when tapped.

Nutrition Information (per serving)