Name: Brownie rolls
Prep time: 4 h 45 min
Cook time: 25 min
Total time: 5 h 10 min
Cuisine: American
Ingredients: 1 tsp (4 g) granulated sugar; 2 tsp (6 g) active dry yeast; ½ cup (130 ml) milk, warm; 2 eggs; 3 tbsp (38 g) granulated sugar; 1 ½ cups + 1 tbsp (315 g) all-purpose flour; ¾ tsp (4.5 g) salt; Slightly under ¼ cup (50 g) unsalted room temperature butter; 1 ¼ cups (300 ml) heavy whipping cream; 1 ¾ cups (300 g) dark chocolate callets; ½ cup + 1 tbsp (125 g) unsalted room temperature butter; ¾ cup (150 g) dark chocolate callets; 2 eggs; 1/3 cup (70 g) brown sugar; 1 ½ tbsp (20 g) granulated sugar; ¼ tsp (1.5 g) salt; 1/3 cup (45 g) all-purpose flour; ½ cup (45 g) cocoa powder, 100%

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Brownie rolls

Recipe by Archersfood

Brownie rolls. If you want to try something special that combines your favorite desserts, brownies, and rolls, this is the perfect recipe for you. Made with a pillowy soft dough and filled with a rich and fudgy brownie interior.

Total Time5 hours 10 minutes
Yield6 rolls
DietVegetarian

Ingredients

DOUGH

1 tsp (4 g) granulated sugar
2 tsp (6 g) active dry yeast
½ cup (130 ml) milk, warm
2 eggs
3 tbsp (38 g) granulated sugar
1 ½ cups + 1 tbsp (315 g) all-purpose flour
¾ tsp (4.5 g) salt
Slightly under ¼ cup (50 g) unsalted room temperature butter

GANACHE

1 ¼ cups (300 ml) heavy whipping cream
1 ¾ cups (300 g) dark chocolate callets

BROWNIE

½ cup + 1 tbsp (125 g) unsalted room temperature butter
¾ cup (150 g) dark chocolate callets
2 eggs
1/3 cup (70 g) brown sugar
1 ½ tbsp (20 g) granulated sugar
¼ tsp (1.5 g) salt
1/3 cup (45 g) all-purpose flour
½ cup (45 g) cocoa powder, 100%

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Instructions

Start by preparing the dough. In a Pyrex glass, mix 1 tsp (4 g) granulated sugar, 2 tsp (6 g) active dry yeast, and ½ cup (130 ml) warm milk. Let this mixture sit for 10-15 minutes, and it should become foamy on top.
In a stand mixer bowl, pour the yeast mixture, 2 eggs, 3 tbsp (38 g) granulated sugar, 1 ½ cups + 1 tbsp (315 g) all-purpose flour, and ¾ tsp (4.5 g) salt.
Using the dough hook attachment (looks like a piggy tail), knead the dough on medium-low speed for 15 minutes. Add slightly under ¼ cup (50 g) unsalted room temperature butter and knead for 10 more minutes. Place the dough in a clean and slightly oiled bowl and cover it with plastic wrap. Let it proof in a warm environment for 1 hour and 30 minutes to 2 hours, or until it doubles in size.
While the dough is proofing, prepare the brownie mixture. In a saucepan, melt ½ cup + 1 tbsp (125g) unsalted room temperature butter. Once it starts to bubble, turn off the stove and add ¾ cup (150 g) dark chocolate callets. Mix until fully melted.
In a mixing bowl, whisk 2 eggs, 1/3 cup (70 g) brown sugar, and 1 ½ tbsp (20 g) granulated sugar for 3 minutes, just so the sugar dissolves. Add the sugar to the chocolate and mix. In a separate bowl, mix ¼ tsp (1.5 g) salt, 1/3 cup (45 g) all-purpose flour, and ½ cup (45 g) cocoa powder
Add the wet ingredients to this dry mixture and mix. Cover with plastic wrap and refrigerate. The brownie batter will harden and be spreadable when we need it.
Prepare a simple ganache by simmering 1 ¼ cups (300 ml) heavy whipping cream. Add the 1 ¾ cups (300 g) dark chocolate into a heat-proof bowl and pour the simmering heavy whipping cream on top. Let this mixture sit for a second so it can beautifully melt, and then mix it well. Cover with plastic wrap.
Once the dough has proofed, roll it out on a lightly floured surface. Spread the brownie batter, and you can optionally add chocolate chips on top so they are melted. Cut the dough into 6 equal-sized strips and roll each one. Place them on a rectangular oven-safe dish, cover with plastic wrap, and let them proof for 45 minutes.
Preheat the oven to 355F (180 °C). Add 1 tbsp of heavy whipping cream on top of each roll and bake them for 20-25 minutes.
Once the rolls come out of the oven, top them with ganache.

Notes

Specific tools (affiliate links): Mixing bowls, stand mixer with the dough attachment, oven-safe dish, whisk, spatula, offset spatula
Specific ingredients used in this recipe (Affiliate links): Domino sugar light brown and granulated, milk, salt, butter, dark chocolate, cocoa powder, active dry yeast
To decorate, you can bake some brownies separately and sprinkle the crumbs on top of each one.
Freeze the rolls for up to 3 months. You can either freeze them before you bake and before the second proof, after baked in the pan or after baking all separate so you can grab one on the go.

If you want to freeze them before baking, make sure you are using a freezer safe and oven safe container. Cover in aluminum foil and add the name, date and method of baking like the time it needs to bake.
If you freeze them after baking, make sure they cooled before freezing. Again, use a freeze safe container and cover them with aluminum foil and thaw in the fridge overnight, reheat in the oven.
If you’d like to freeze them separate on the go, I recommend you place them all in a lined tray with parchemnt paper, make sure they don’t touch each other. Freeze for 5 hours and then, transfer to a freezer container or bag.

Prep Time: 2 hours
Proofing time: 2 hours 45 minutes
Cook Time: 25 minutes
Category: Baking
Method: Baking
Cuisine: American

Find it online: https://archersfood.com/brownie-rolls/