Description
Brownie Batter Croissants are a decadent and delightful treat that combines flaky, buttery croissant dough with a rich, fudgy brownie batter filling. Perfect for dessert or a special breakfast, these croissants offer a perfect balance of buttery pastry and chocolatey indulgence.
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 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 large egg, and 1 teaspoon vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, and 1/4 teaspoon salt into the wet ingredients. Stir gently until just combined to form a brownie batter.
- Fold in Chocolate Chips: Gently fold 1/2 cup chocolate chips into the brownie batter mixture, distributing them evenly throughout.
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the croissants.
- Roll Out Croissant Dough: Open the package of refrigerated croissant dough and unroll it on a clean surface. Separate the dough into individual triangular pieces.
- Add Brownie Batter: Place about 1 tablespoon of the prepared brownie batter at the wide end of each croissant triangle, spreading slightly but keeping it contained.
- Roll Up Croissants: Starting from the wide end, roll the dough tightly towards the pointed end, enclosing the brownie batter inside. Pinch the ends well to seal the filling and prevent leakage during baking.
- Place on Baking Sheet: Arrange the filled croissants on a baking sheet lined with parchment paper, spacing them evenly 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 the batter inside has set.
- Cool Slightly: Remove the croissants from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool further.
- Enjoy: Serve the brownie batter croissants warm to enjoy the perfect combination of flaky pastry and rich, gooey chocolate filling.
Notes
- Ensure the brownie batter is not too runny to avoid leakage during baking.
- For best results, use refrigerated croissant dough that contains 8 triangles.
- You can sprinkle extra chocolate chips on top before baking for added texture.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat briefly in the oven or microwave before serving to revive flakiness and gooeyness.
