• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Bread

    Chocolate Brioche

    February 22, 2022 by Ryan Leave a Comment

    22 shares
    Jump to Recipe Print Recipe
    overhead shot of two slices and a loaf of chocolate brioche bread on parchment paper
    two slices of chocolate brioche on parchment paper with loaf in background
    close-up of chocolate brioche bread on parchment paper

    This post may contain affiliate links. Please read my disclosure.

    This chocolate brioche bread is soft, rich, buttery and filled with chocolate throughout the middle. It is not only delicious, but surprisingly easy to make.

    two slices of chocolate brioche on parchment paper with loaf in background

    When it comes to bread, nothing beats homemade - from Brazilian cheese bread to homemade naan to honey beer bread.

    But brioche is one of my all-time favorites. It is probably because it is a cross between bread and a pastry.

    By enriching it with butter and eggs, it is similar to pastries like croissants or sweet rolls. You can make it sweet or savory but this chocolate brioche is definitely sweet.

    Let's be honest, chocolate makes everything better. And while some recipes go super fancy with how to present the bread, I like to roll it up like a yule log. It is just easier to prepare and still tastes amazing. Plus I like the swirled look.

    Jump to:
    • Ingredient Notes
    • Substitutions
    • Variations
    • Step-by-Step Photos
    • FAQs
    • Equipment
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Chocolate Brioche
    overhead shot of two slices and a loaf of chocolate brioche bread on parchment paper

    Ingredient Notes

    • Milk - it is important to use whole milk as it has the right fat content to create that fluffy texture you want with chocolate brioche bread.
    • Instant yeast - I'm a fan of instant yeast for this recipe as you can just throw it in with the ingredients and you don't have to activate it with water.
    • Eggs - adds fat but also water content which contributes to the moisture level of the bread.
    • Sugar - sweetens both the bread and the chocolate filling.
    • All-purpose flour - has the right amount of gluten for a more tender bread.
    • Butter - gives brioche that fluffy and tender crumb it is known for. It is also used for the filling.
    • Cocoa powder - mixed with the butter and sugar for the chocolate filling.

    Substitutions

    As with any recipe, you can mix up the ingredients for this chocolate brioche. Some variations include:

    • While I like instant yeast, you can use active dry. You'll need to heat up the milk to 110°F and let yeast bloom for about 10 minutes before adding the rest of the ingredients.
    • Honey is great for some added sweetness to the chocolate brioche but maple syrup works great.
    • All-purpose flour works well, but you can use an equal amount of bread flour. It will just lead to a chewier texture.
    • While I'm a fan of granulated sugar for the filling, you can use light or dark brown sugar as well.
    • I use natural cocoa powder for the filling, but Dutch processed cocoa works too. It will just be more intense.

    Variations

    This chocolate brioche is super tasty as is, but you can customize according to what you like.

    • Filling - while I like the chocolate filling, you can use a traditional cinnamon, a fruit filling like orange or nuts like pecans.
    • Shape - I use a simple roll technique but you can also try a braided or nantaise version.
    • Two loaves - you can easily double this recipe to make two loaves so you can give one to a friend or family if you want.

    Step-by-Step Photos

    process shots of making dough in bowl

    Mix together the milk, yeast honey and eggs in a bowl. Add in the vanilla, extract, sugar, flour and salt and mix with the dough hook attachment for 4-5 minutes. Add 1 tablespoon of flour at a time if it is too sticky.

    With the mixer on low, add half of the butter, mixing until incorporated, about 3 minutes. Add the remaining butter and knead for another 3 minutes. Scrape the dough down the sides and knead for another 5 minutes or until it is no longer sticking to the bottom. Grease a large bowl and add the dough to it, covering with plastic wrap for 1 hour.

    process shots of making filling and rolling out dough and topping it with filling

    The dough should have doubled at this point. While the dough is rising, make the filling. Beat the butter and sugar together until it is light and creamy then add in the cocoa powder, vanilla extract and salt, beating until incorporated.

    Lightly dust a work surface with flour and roll out the dough to an 8x14 inch rectangle. Spread the filling evenly over top.

    process shots of rolling dough and placing in loaf pan and baking

    With the short edge closest to you, roll into a log. Place in a buttered 8.5x4 inch loaf pan with the seam side down. Cover with plastic wrap and let it rest for an hour.

    At this point, it should reach the top of the pan. Brush with some egg wash and coarse sugar. Bake the chocolate brioche at 350°F for 30-35 minutes or until the top is golden brown and middle is done.

    FAQs

    Can I Use Bread Flour?

    I mentioned above, but yes you can use bread flour. It has 12% protein compared to 10% for all-purpose flour which will lead to a chewier texture. It is still delicious though.

    How Much Flour Should I Add?

    You want to add just enough flour where the dough is just starting to not stick to the sides of the bowl. It varies between 2 and 2 ½ cups.

    Can I Make Without a Mixer?

    You can but be prepared to have a tired arm. Hand kneading usually takes about twice as long.

    Can I Proof Overnight?

    Yes. After forming the dough into a ball, you can place in the fridge and proof for 8-12 hours. This actually helps it develop more flavor and makes it easier to handle.

    You still want to let the loaf proof in the pan for an hour before baking.

    How Do I Know the Chocolate Brioche is Done?

    You know when it is done when it is deep brown on top and hollow when tapped but you can also tell by temperature.

    Insert an instant read thermometer in the middle and it is done at 190°F.

    How to Freeze?

    You can freeze this brioche bread before or after baking.

    If freezing before baking just proceed to the step with the 2nd rise. After risen, cover with aluminum foil and place in the freezer for up to 6 weeks. When read to bake, let it thaw in the fridge overnight before proceeding.

    Baked chocolate brioche can freeze for up to 3 months. Just let it come to room temperature before placing in an airtight container. Let it thaw overnight before warming up in the microwave or oven.

    Equipment

    The equipment you use is important to how the chocolate brioche turns out. What is needed is the following:

    • Stand Mixer - saves the arms and shortens the kneading time.
    • Rolling pin - need a rolling pin to evenly roll out the dough to an 8x14 inch rectangle.
    • Loaf pan - I recommend an 8.5x4 inch loaf pan. You can use a 9x5 but it won't be as high.

    Pro Tips/Recipe Notes

    • You want your milk warm but don't overheat it or it will kill the yeast. It should be between 105-110°F.
    • Use room temperature butter. The softer the butter the better it incorporates into the dough which means tasty bread.
    • Especially if in the winter, proof the bread in the oven with the light on as it adds enough heat to let the dough rise.
    • The bread is ready to bake when you make a small indentation in the dough with your fingertip and it bounces back.
    • If you want even more chocolate in the filling, sprinkle ½ cup shaved chocolate over the 8x14 inch rectangle.
    • Don't fret if some chocolate oozes out. It still will taste amazing.
    close-up of chocolate brioche bread on parchment paper

    Similar Recipes

    • Cheese Rolls
    • Homemade Buttermilk Biscuits
    • Brioche Cinnamon Rolls
    • Cinnamon Swirl Banana Bread

    If you’ve tried this chocolate brioche recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    two slices of chocolate brioche on parchment paper with loaf in background
    Print Recipe
    5 from 2 votes

    Chocolate Brioche

    This chocolate swirled brioche bread is soft, rich, buttery and filled with chocolate throughout the middle.
    Prep Time30 mins
    Cook Time30 mins
    Resting Time2 hrs
    Total Time3 hrs
    Course: Bread
    Cuisine: French
    Servings: 12
    Calories: 300kcal
    Author: Ryan Beck

    Ingredients

    Brioche Bread

    • ¼ cup warm whole milk
    • 1 ½ teaspoon instant yeast
    • 1 teaspoon honey
    • 2 large eggs, at room temperature
    • 1 egg yoke, at room temperature
    • 1 teaspoon vanilla extract
    • 3 tablespoon granulated sugar
    • 2 cups all-purpose flour (250g)
    • ¾ teaspoon salt
    • 9 tablespoon unsalted butter, at room temperature

    Chocolate Filling

    • ½ cup unsalted butter, at room temperature
    • ½ cup granulated sugar
    • ⅓ cup cocoa powder
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt

    Instructions

    • Add the milk, yeast, honey and eggs to a bowl of stand mixer, whisking to break up the eggs. Add in the vanilla extract, sugar, flour and salt.
    • With the dough hook attachment, mix the ingredients until the flour is incorporated, about 4-5 minutes. If dough is too sticky, add flour 1 tablespoon at a time but it's better to be on the sticky side.
    • With the mixer on low, add half of the butter, mixing until incorporated, about 3 minutes.  Scrape down the sides and add the remaining butter. Knead for an additional 3-4 minutes or until the butter is incorporated.
    • Scrape down the sides and knead for another 5-10 minutes or until the dough is no longer sticking to the bottom of the bowl and will be soft to touch, but not stick to your fingertips.
    • Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit for 1 hour or until the dough has doubled in size.
    • While dough is resting, make the chocolate filling. Beat the butter and sugar in a stand mixer until light and creamy, about 2-3 minutes. Add in the cocoa powder, vanilla extract and salt and beat until incorporated.
    • Lightly dust your work surface with some flour. Remove dough from mixing bowl and punch down. Roll the dough to about an 8x14 inch rectangle. Spread the chocolate filling evenly over the dough.
    • Starting with the short edge close to you, roll the dough into a log, trying to keep tight throughout.
    • Butter and dust an 8.5 x 4 inch loaf pan and transfer the dough, seam side down, to the pan. Cover with plastic wrap or a damp tea towel and let rise for another hour. The dough should just about reach the top of the pan at this point.
    • Preheat oven to 350°F. Brush the bread with some egg wash and sprinkle with coarse sugar if desired. Bake for 30-35 minutes or until golden brown on top and the middle is done.

    Notes

    • You want your milk warm but don't overheat it or it will kill the yeast. It should be between 105-110°F.
    • Use room temperature butter. The softer the butter the better it incorporates into the dough which means tasty bread.
    • Especially if in the winter, proof the bread in the oven with the light on as it adds enough heat to let the dough rise.
    • The bread is ready to bake when you make a small indentation in the dough with your fingertip and it bounces back.
    • If you want even more chocolate in the filling, sprinkle ½ cup shaved chocolate over the 8x14 inch rectangle.
    • You know the bread is done by inserting an instant read thermometer in the middle and it registers at 190°F.
    • Don't fret if some chocolate oozes out. It still will taste amazing.

    Nutrition

    Serving: 1g | Calories: 300kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 92mg | Sodium: 217mg | Potassium: 24mg | Fiber: 1g | Sugar: 13g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Smoked Boneless Chicken Thighs
    Creamy Balsamic Dressing »
    22 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    22 shares