Description
Brownie Batter Croissants combine the flaky, buttery texture of classic croissants with a rich, chocolatey brownie filling. These decadent treats are perfect for breakfast, dessert, or a special snack, featuring a luscious brownie batter center enveloped in golden, flaky pastry.
Ingredients
Scale
For the Croissants:
- 1 package of refrigerated croissant dough (usually contains 8 croissants)
For the Brownie Batter Filling:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the melted unsalted butter, granulated sugar, brown sugar, egg, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Sift in the unsweetened cocoa powder, all-purpose flour, and salt, then gently stir until just combined to form the brownie batter.
- Fold in Chocolate Chips: Gently fold in the chocolate chips to ensure even distribution throughout the brownie batter.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the croissants.
- Roll Out Croissant Dough: Open the package of refrigerated croissant dough and unroll it on a clean, flat surface. Separate the dough into individual triangles.
- Add Brownie Batter: Place about 1 tablespoon of the brownie batter on the wide end of each croissant triangle.
- Roll Up Croissants: Starting from the wide end, tightly roll each triangle towards the pointed end, enclosing the brownie batter. Pinch the ends securely to seal the filling inside.
- Place on Baking Sheet: Arrange the filled croissants on a baking sheet lined with parchment paper, spacing them apart to allow for expansion while baking.
- Bake Croissants: Bake in the preheated oven for 15-20 minutes or until the croissants are golden brown, flaky, and fully cooked.
- Cool Slightly: Remove the croissants from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Enjoy: Serve the croissants warm to enjoy the perfect combination of flaky pastry and rich, gooey brownie batter inside.
Notes
- For best results, serve the croissants warm so the brownie batter is soft and gooey.
- You can add nuts like walnuts or pecans to the brownie batter for extra texture.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Reheat gently in the oven or microwave before serving to restore flakiness and soften the filling.
