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
- 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.
The recipe is incomplete. The link to “basic brioche dough recipe” doesn’t work.
Hi Robin, thank you for calling that to our attention. The link has been updated, and should work now.
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