You've heard of brookies... but have you have heard of brabkas? Babownies? Brownabkas?
Ok we'll just call them babka stuffed brownies! This rich dessert is a regular brownie recipe loaded with chocolate and hazelnut filled mini babkas!
The brownie recipe has been in my husband's family for generations and makes the perfect fudgy and dense brownies! Top that with babka and you have the perfect new Jewish hit dessert!
Babka Dough
1 Tablsepoon instant yeast
1/2 Cup milk (or milk alternative)
1 Egg
1 Egg yolk
1/4 Cup granulated sugar
1 Teaspoon kosher salt
2 Cups all purpose flour
7 Tablespoons butter, room temperature
Whisk egg, egg yolk, sugar, vanilla, and salt in a large bowl until smooth and slightly pale in color. Whisk in warmed milk and yeast until combined.
Transfer to the bowl of a stand mixer fitted with a dough hook. Mix in the flour and lemon zest until almost fully mixed. Add butter about 1 tablespoon at a time (make sure it’s at room temperature!) and mix until incorporated. The dough should be smooth and slightly sticky.
Turn out the dough and knead for just a few minutes until very smooth. Transfer to a greased bowl and let rise for 1 ½ - 2 hours until doubled.
Babka Filling
4 Tablespoons butter, melted
1/2 Cup chocolate chips
1/2 Cup brown sugar
1 Egg white
1/2 Cup hazelnuts, chopped and toasted
1/2 Cup all purpose flour
1/4 Cup cocoa powder
Melt the chocolate chips and the butter together in the microwave. Should take about 30 seconds. Stir until all chocolate is melted into the butter.
Stir in all other ingredients and set aside.
Once the dough is done rising, make the brownie mixture:
Brownies
4 ounces unsweetened baking chocolate
3/4 Cup butter
1 1/2 Cups granulated sugar
1 Teaspoon vanilla extract
3 Eggs
1 cup all purpose flour
Microwave the chocolate and butter until melted, about 60 seconds. Stir until all of the chocolate is melted into the butter. Stir in the sugar.
Mix in eggs and vanilla until fully incorporated. Stir in flour. Pour into a greased and floured 9 by 13 inch pan.
Preheat the oven to 375 degrees Fahrenheit.
Divide the babka dough into 10 pieces. Roll each piece of dough out into a rectangle so that the dough is as thin as possible. Spread the filling mixture over each piece of dough evenly.
Roll each piece of dough into a log. Using a serrated knife, cut each piece of dough in half lengthwise. Twist together to form a log.
Form into a knot and place in the brownie mixture. Continue until you cannot fit any more babka into the brownie mixture.
Bake for 30-35 minutes. Allow to cool completely before you cut into squares.
