Brioche au Chocolat Loaf

Brioche au Chocolat Loaf on white surface sliced

For our Brioche au Chocolat Loaf, 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
  1. Spray a 9x5-inch loaf pan with baking spray with flour.
  2. 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.
  3. Preheat oven to 400°F.
  4. 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.


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