Brownie Batter Croissants
Brownie batter croissants combine rich brownie filling with flaky croissant pastry, creating a sweet treat perfect for breakfast, brunch, or a snack.
Ingredients
For the brownie batter
- 1 package refrigerated croissant dough
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted Make sure it's not too hot.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour Do not overmix.
- 1/4 teaspoon salt
- 1/2 cup chocolate chips For added richness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the cocoa powder, granulated sugar, melted butter, eggs, and vanilla extract. Whisk together until smooth.
- Gradually add the flour and salt to the mixture, stirring until just combined. Fold in the chocolate chips.
- Open the package of refrigerated croissant dough and carefully unroll it on a clean surface.
- Separate the croissant triangles along the perforated lines.
- Place a generous tablespoon of the brownie batter on the wide end of each croissant triangle.
- Roll the croissant from the wide end to the point, enclosing the brownie batter inside. Pinch the edges to seal.
- Place the filled croissants on the prepared baking sheet, leaving space between each one to allow for expansion.
Baking
- Bake in the preheated oven for 12 to 15 minutes, or until golden brown and flaky.
- Remove from the oven and allow them to cool slightly before serving.
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Notes
Serve warm for best flavor, optionally dust with powdered sugar or serve alongside fresh fruit.