In a small saucepan, warm the milk on the stovetop until steaming but not boiling.

Pour the milk into a liquid measuring cup or small bowl. Add the yeast and 1 Tablespoon of brown sugar. Gently stir and set aside for 5 minutes.

In a large bowl add the flour, salt, remaining 2 Tablespoons of brown sugar, milk mixture and 2 eggs. Mix until a wet sticky dough has formed.

Add the softened butter to the dough. Fold and knead into the dough with a wooden spoon or your hands until no streaks of butter are left and the ingredients are fully incorporated.

Transfer the dough to a lightly floured surface. The dough will still be sticky. Don’t add more than ¼ cup of flour while kneading the dough for 10 minutes.

Place into a bowl and cover with plastic wrap or a damp tea towel and place in a warm place for the first rise 1 hour, or until doubled in size.

Punch down the center of the dough and pull the edges toward the center and away from the sides of the bowl. Do this all the way around in a circle. Cover the dough again and let the dough rest for another hour.

Line a large baking sheet with parchment paper. Set aside.

Turn the dough out on a clean work surface and cut the dough into 4 even pieces.

Roll out each piece of dough into a 4x10-inch rectangle using a rolling pin. Sprinkle the dough with a layer of chocolate chips, filling generously.

Starting at the long edge, roll the dough, folding the chocolate chips into the log as it is formed. Pinch the edges of each log, which should now look like a long rope. Repeat this with the rest of the dough pieces.

Take 2 logs and pinch the ends together. Create a twist with the bread by tightly folding over each other. Pinch the other ends to seal the twist. Use the edge of the twist to start creating a round swirl which will make the bread into a large braided loaf. Repeat this process with the other two logs.

Line a large baking sheet with parchment paper. Place the rolls on the prepared baking sheet and cover with plastic wrap. Let the dough rise one last time for 30 minutes.

Preheat oven to 350℉. Prepare the egg wash by whisking together the egg and milk. Brush on the brioche bread and bake for 18-20 minutes or until the tops of the loaves are golden brown.

Transfer to a wire rack to cool for about 10 minutes before slicing or pulling apart to enjoy!