Chocolate Brownie Brioche

Brownie

1. Melt the chocolate and butter in the microwave.
2. Mix the eggs, sugar and flour together and add them into the chocolate butter mix.
3. Pour the mixture into a pan and bake for 15 minutes at 180˚C.

1. Place all the dough ingredients into the mixer except for the butter.
2. Mix the ingredients for 4 minutes on low speed and 4 minutes on high speed.
3. Add in the butter and mix for 5 minutes on low speed and 2 minutes on high speed.
4. Divide a portion of the dough at 400g. Mix this dough with cacao powder, butter and honey for 5 minutes on low speed and 2 minutes on high speed.
5. Final dough temperature should be approximately 28˚C.
6. Place both doughs separately into two bowls, cover and let it rest for 5 minutes at room temperature.

1. Divide the doughs into 7g for plain dough and 10g for cacao dough each.
2. Let the dough rest for 20 minutes in the chiller.
3. Shape each dough into a ball.
4. Fermentation for 90 minutes at around 30˚C.
5. Divide the brownie into desired size.
6. With a round pan, place a piece of the divided brownie in the middle, and the plain and cacao dough alternately around the brownie.

1. Preheat oven at 160˚C.
2. Brush a layer of egg wash.
3. Bake for 18 minutes at 160˚C or till uniformly golden brown.
4. Let it cool before serving.

*For optional ingredients, please do adjust the mixing and proofing time accordingly if they are not included in the bake.