Ingredients
Equipment
Method
Make the Brioche Dough
- In a stand mixer bowl, combine flour, sugar, yeast, and salt. Whisk together warm milk and eggs separately.
- With the dough hook on low, slowly add the wet ingredients to the dry. Knead on medium speed for 5-7 minutes until smooth.
- On low speed, add softened butter one piece at a time. Once incorporated, knead on medium-high for 8-10 minutes until the dough is smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled.
Prepare the Brownie Filling & Assemble
- While dough rises, whisk together melted butter and sugar for the filling. Add egg and vanilla, then stir in cocoa powder, flour, and salt. Fold in chocolate chips.
- Roll the risen dough into a 12x18-inch rectangle. Spread the brownie filling evenly, leaving a border on one long edge.
- Tightly roll the dough into a log and pinch the seam to seal. Cut into 12 rolls and place in a greased 9x13-inch baking dish.
Proof and Bake
- Cover the dish and let the rolls rise for 30-45 minutes until puffy. Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes until the brioche is golden brown. Let cool slightly before serving.
Notes
Tip 1: For the cleanest cuts, use unflavored dental floss instead of a knife to slice the rolls.
Tip 2: Ensure your milk is warm but not hot, as temperatures above 120°F (49°C) can kill the yeast.
Tip 3: You can make the dough the night before and let it do its first rise in the refrigerator overnight for a deeper flavor.
Tip 2: Ensure your milk is warm but not hot, as temperatures above 120°F (49°C) can kill the yeast.
Tip 3: You can make the dough the night before and let it do its first rise in the refrigerator overnight for a deeper flavor.