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A loaf of chocolate brioche bread with some slices cut

Chocolate Brioche Bread Loaf - Brioche with Chocolate

This chocolate brioche recipe makes a deliciously rich brioche with chocolate. This French bread is easy to make and super yummy!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Chocolate Brioche
Prep Time: 40 minutes
Cook Time: 30 minutes
Proofing Time: 12 hours
Total Time: 13 hours 10 minutes
Yield: 1 8.5 inches by 4.5 inches loaf
Author: Priya Maha


  • 5 g instant dry yeast
  • 60 ml milk (lukewarm)
  • 340 g bread flour
  • 100 g brown sugar
  • 140 g butter
  • ½ teaspoon salt
  • 3 eggs
  • 5 g cocoa powder


  • Measure the flour and cocoa powder into a bowl. Add salt. Set aside.
  • In a large mixing bowl, add the yeast. Next, add the milk, eggs, and sugar.
  • Mix on medium-low speed for 2 minutes.
  • Sift the flour, cocoa powder, and salt into the mixing bowl.
  • Mix all the ingredients on medium-low speed for 5 minutes, until they come together.
  • Cut butter into small pieces and add it slowly into the dough (while the mixer continues to knead) over 2 minutes. The dough will appear very sticky at this stage.
  • Once the butter is all incorporated, stop the mixer. Scrape the sides of the bowl.
  • Knead again at medium-low speed for 15 minutes. At this stage, the dough will be very soft and tacky.
  • Turn the dough out onto your workspace and bring it together with a spatula or a scraper.
  • Place the chocolate brioche dough into a greased bowl. Cover with cling wrap and refrigerate for at least 8 hours or overnight.
  • Prepare a loaf tin. Grease it well and set aside.
  • Remove the dough from the fridge. Press out the air bubbles.
  • Divide it into 4 sections. Knead each section until smooth and form them into balls.
  • Arrange the balls into the loaf tin in a line. Flatten them on the sides so that they fit into the bread tin.
  • Let the brioche loaf proof again until slightly more than double in size.
  • Bake the chocolate brioche bread at 165°Celcius (in a preheated oven) on the lowest rack in the oven.
  • Once baked, remove the loaf from the oven and brush the top with melted butter.
  • Let the bread loaf rest in the tin for about 1 minute. Turn it out onto a wire rack to cool completely.
  • Slice the bread after it has completely cooled down for neater slices.


Calories: 2892.7kcal | Carbohydrates: 367.8g | Protein: 58.8g | Fat: 133.4g | Saturated Fat: 78.7g | Polyunsaturated Fat: 8.4g | Monounsaturated Fat: 35.7g | Trans Fat: 4.6g | Cholesterol: 801mg | Sodium: 2426.9mg | Potassium: 955.6mg | Fiber: 12.2g | Sugar: 103.1g | Vitamin A: 4357.2IU | Vitamin C: 0.1mg | Calcium: 351.8mg | Iron: 19.7mg
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