Deep down, I wish I didn’t like chocolate so I didn’t make things like Skinny Chocolate Brioche 7/7 days of the week. I also think I’d be much more creative. I wouldn’t just fill every single type of bread with the stuff, but I do like chocolate, and I do eat it with all kinds of bread, and I think that while it may not be creative, it is pretty genius, because everyone likes chocolate and everyone likes bread. Everyone reading this post, at least. Otherwise, I think you got lost on your way to my salty recipe board!Oh me, oh my. Look at the warm, gooey chocolate in that warm, crumbly bread. Look at that Skinny Chocolate Brioche, no yeast required. As you can see, I am in love with Flavor God’s Chocolate Donut Seasoning and sprinkle it on everything. Look at those swirls of chocolate amazingness. Chocolate Brioche must-haves?
- 1/4 cup white whole-wheat white flour? (100 calories)
- 1/2 tablespoon baking powder (3 calories)
- Pinch baking soda
- 1/6 teaspoon salt
- 6 tablespoons liquid eggbeaters or egg-whites (plus additional 1 tablespoon eggbeater & 1 tablespoon warm water, mixed, for brushing onto the top - 58 calories)
- 1 tablespoon Joseph's Maltitol-Sweetened Syrup (9 calories - may replace with butter)
- 1 1/2 tablespoons fat-free cottage cheese (17 calories)
- 1 tablespoon Truvia or xylitol
- 20 semisweet chocolate chips (about 45 calories)
- Preheat oven to 375F.
- Mix together all dry ingredients in a medium-sized bowl, excluding chocolate chips and 1/2 tablespoon maltitol sweetener (or butter).
- Add in wet ingredients, one by one, excluding 1 tablespoon of eggbeaters and 1 tablespoon of warm water for brushing.
- Once ingredients have been mixed, pour batter into an individual-sized baking pan, preferably non-stick so we can avoid using spray oil.
- In a small microwave-safe bowl, combine chocolate chips and 1/2 tablespoon maltitol sweetener (or butter). Heat until melted, stirring every 20 seconds.
- Dollop chocolate little by little into batter like polka dots, and pull a knife through the chocolate drops, creating lines.
- In a separate bowl, mix together 1 tablespoon of eggbeaters and 1 tablespoon of warm water. Brush glaze on top of brioche batter.
- Pop batter into the oven and bake for approximately 12 - 16 minutes, or until the top of your brioche is a beautiful golden-brown color. If you aren't sure, stick a toothpick into the center of your brioche and remove to inspect for batter. If your toothpick exposes batter that is wet and uncooked, your brioche is not yet baking. Stick into the oven and allow to cook until you can repeat the toothpick test without removing wet batter.