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Brownie Babka

Prep Time20 mins
Cook Time40 mins
Resting Time2 hrs 10 mins


  • 1 loaf pan


for the yeast dough

  • 120 ml milk lukewarm
  • 20 g fresh yeast
  • 1 tsp sugar
  • 1 egg
  • 35 g honey
  • 50 g canola oil
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 250 g flour wheat

for the brownie

  • 85 g butter
  • 45 g dark chocolate
  • 110 g sugar
  • 15 g brown sugar
  • 1/2 tsp salt
  • 2 eggs
  • 30 g flour
  • 30 g cocoa powder
  • 1 tsp vanilla extract


for the yeast dough

  • Mix milk, sugar and yeast in a bowl and let rest for about 10 minutes.
  • When the yeast is bubbly, add the remaining ingredients and knead to a dough. If the dough is too sticky, add up to another 50g of flour. The dough should be very soft and elastic.
  • Place the dough in a greased bowl and let rise, covered, for about 2 hours.
  • Alternatively, the dough can rest overnight in the refrigerator.

for the brownie

  • Melt the butter and chocolate in a small saucepan over low heat.
  • Beat the eggs, sugar and vanilla in a bowl until fluffy.
  • Add the chocolate to the egg mixture. Add the rest of the ingredients and mix.

for the babka

  • Preheat the oven to 190°C.
  • Grease the loaf pan with a little oil.
  • Roll out the yeast dough into a rectangle and spread the brownie batter on it.
  • Roll up the dough from the short side.
  • Cut the roll in half lengthwise and twist both parts together.
  • Place the dough in the loaf pan and let it rise in a warm place for about 45 minutes.
  • Bake the babka for 30-40 minutes. If the surface gets too dark, cover with a piece of aluminum foil.


You can find the original recipe and more notes at Buttermilk by Sam, be sure to check her out.