Chocolate Brioche

Chocolate Brioche

I come from a long line of bread eaters. We’re a hearty group and we can make a meal out of bread. Meat, fish and vegetables are nice, but really we’re quite satisfied with just bread. Maybe it’s my Eastern European ancestry that makes me appreciate what one can do with a little bit of yeast and some flour. You see, we’re simple folk. I love a loaf fresh out of the oven, slathered in butter or with a dollop of marmalade. Pita, naan, ciabatta or tortillas, call it what you will, it’s all good to me. I think it’s funny, all these people nowadays cutting bread out of their diet, well that’s just plain crazy to me.

I know some people are intimidated when they see yeast in a recipe. One of my favorite books, “Artisan Bread in Five Minutes a Day” has taken the trauma out of bread making. If you have the slightest interest in making your own bread, and trust me you should, then I highly recommend this book to you.

One of the best recipes in the book is their chocolate brioche. It’s a rich, eggy bread, golden on the outside with bittersweet chocolate ganache swirled on the inside. It was today’s breakfast, lunch and dinner. Nothing wrong with that, right?

Chocolate Brioche 

From Artisan Bread in Five Minutes a Day

Brioche Dough

  • 1 1/2 cups lukewarm water 
  • 1 1/2 tablespoons granulated yeast
  • 1 1/2 tablespoons Kosher salt
  • 8 eggs, lightly beaten
  • 1/2 cup honey
  • 3 sticks unsalted butter, melted, plus butter for greasing the pan
  • 7  1/2 cups all-purpose flour
  • Egg wash, (1 egg beaten with 1 tablespoon of water)
  1. You can make this dough using a spoon, a large food processor or an electric mixer. I made it in the bowl of my electric mixer.
  2. Mix the yeast, salt, eggs, honey and melted butter with the water in the bowl.
  3. Using the dough hook, mix in the flour until it’s all incorporated.
  4. When all the flour has been incorporated, cover the bowl, (not airtight) and allow it to rest at room temperature for 2 hours. After the initial rise, chill the dough as it will be easier to work with. This amount of dough will make four -1 pound loaves, so keep the dough refrigerated in a lidded container and use over the next five days.
Chocolate Ganache
  • 1/4 pound good quality bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 4 teaspoons unsweetened cocoa powder
  • 5 tablespoons corn syrup
  • 1 egg white, lightly beaten with 1 tablespoon water
  • granulated sugar for sprinkling on top
  1. Melt the chocolate in a double boiler or in a microwave in 15 second increments until smooth. Remove from the heat and add the butter, stirring until incorporated.
  2. In another little bowl, stir the cocoa powder and the corn syrup together and mix until smooth. Add to the chocolate mixture.
  3. Lightly butter a 9 x 4 x 3-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and with a serrated knife, cut off a one-pound piece. I use my digital scale to weigh it. Dust that piece with more flour and shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Using a rolling-pin, roll out the ball into a 1/4 inch thick rectangle, dusting with flour as needed.
  4. Spread 1/2 cup of the ganache over the rectangle, leaving a 1-inch border all around. Starting at the short end, roll up the dough and seal the bare edges.
  5. Tuck the loose ends underneath, elongate the dough into an oval and place it into your loaf pan.
  6. Let the dough rest for 1 1/2 hours in a draft-free spot.
  7. Preheat your oven to 350 degrees F. Using a pastry brush, paint the top crust with the egg white and sprinkle with the granulated sugar.
  8. Bake the brioche for 45 minutes  until the top is golden brown and the sugar is caramelized.
  9. Remove from the pan and cool slightly. Reheat the remaining ganache, then drizzle it over the top of the loaf.

Recipe: Intermediate 

34 Comments on “Chocolate Brioche”

  1. trialsinfood says:

    mmm….i would love to have that for breakfast, lunch and dinner! this looks amazing! i love bread fresh out of the oven, but haven’t gotten the nerve to try making it.

  2. Oh my. That looks delicious! I am also of the Eastern European heritage that has the bread addiction. Recently The Husband and I have been loving brioche buns for burgers, and I may have to use this recipe—they stopped selling the right size at Whole Foods…but can I resist the chocolate?

  3. Goodness! This is gorgeous. I would be so proud to serve this to company for breakfast.

  4. PS I am pinning this!

  5. Kathy says:

    This is fabulous looking…and I bet oh so delicious!

  6. So swirly! I love a good brioche! The chocolate looks incredible 🙂

  7. df says:

    This recipe has made me smile in a big way. Wonderful recipe, can’t wait to try it. And I love the suggested meal plan!

  8. Oh, wow! This is definitely calling my name…breakfast, lunch and dinner, definitely!!

  9. Spicie Foodie says:

    First time here, your blog is lovely. I kept seeing your photo on the food porn websites and just had to stop by. Your brioche is so enticing and photos are lovely.

  10. Lesley says:

    Wow! Beautiful 🙂

  11. […] Gotta Bake – Great pictures and recipes. Check her latest post; a recipe for Chocolate Brioche Loaf. I’m off to make some […]

  12. Hi, I love your blog and I nominated you for both the Versatile blogger and Inspiring Blogger awards! 🙂

    There’s some more info about it on my blog at


  13. […] Gotta Bake – Great pictures and recipes. Check her recipe for Chocolate Brioche Loaf. I’m off to make some […]

  14. Gorgeous loaf of chocolate brioche. Brioche is my most favorite food. It’s really to bad that I now know how to make it.

  15. I was just made aware of the Artisan Bread in Five Minutes A Day book, and I plan to get it… but this recipe and your pictures… WOW! I must buy this book, ASAP! I love bread, baking and eating. This recipe is getting bookmarked. Thank you!

  16. muddledmom says:

    Brioche is great on its own. Adding chocolate? Man. This one is going in my file. I’ve heard of this book. I’m going to need to look into it.

  17. Teresacooks says:

    I’m a huge artisan bread in five fan. Love using this dough to make sticky buns.

  18. loz says:

    mmmm lovely bake!!! but why the measurements of cups?????

    • That’s a good question. As a person who bakes a lot I prefer a recipe with it’s measurements in grams because it’s precise. I have a scale so for me it’s not a problem. I think a lot of home bakers in the U.S. may not have a scale, so I give the measurements in cups.

  19. statelysweets says:

    What is a brioche? It looks amazing and I can’t wait to try it.

  20. Holly says:

    HI, this looks so yummy and scrumptious! I want to make some as gifts for co-workers as a Christmas treat. How long would you leave these out, or would you refrigerate them? Also, do you think I should make them and freeze before giving? I need to make them about a week before giving them out. Thanks for the great recipe!

    • Hi Holly, bread that is not made with preservatives (like all store-bought breads) are only fresh the day you make it. You could make these a week in advance. Let them cool completely, then double wrap in plastic wrap then wrap in foil and place in the freezer. You can take them out the night before you want to give them away and let them defrost on the counter, and they should be fine. Let them defrost uncovered or the condensation from the defrosting could make the bread soggy. Happy Holidays!

  21. Adriana says:

    Your blog is great and your photos are beautiful!

  22. maya says:

    I love the book and made this before into sort of a bagett but this loaf looks gorgeous! Will certainly help with chocolate trying to escape issue. Will make it tomorrow.

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