Adding dark chocolate to basic brioche gives it a rich, deeply satisfying twist that feels just as at home on the breakfast table as the dessert plate. Find more ways to make Brioche, here!
Brioche au Chocolat Loaf
Makes 1 (9x5-inch) loaf
- Basic Brioche Dough
- ¾ cup (128 grams) high-quality 64% dark chocolate, chopped
- Egg wash
- Spray a 9x5-inch loaf pan with baking spray with flour.
- On a lightly floured surface, turn out dough. Punch down dough, and sprinkle chocolate onto dough. Knead chocolate into dough briefly, just until chocolate is incorporated. Shape dough into a loaf, and place seam side down in prepared pan. Cover and let rise in a warm, draft-free place (75°F) until dough is puffed, 30 to 40 minutes.
- Preheat oven to 400°F.
- Brush risen loaf with egg wash, and bake for 15 minutes. Reduce oven temperature to 350°F, and continue baking until golden brown and a thermometer inserted in center registers 190°F, 35 to 40 minutes more.