Description
Indulge in the perfect fusion of flaky croissants and rich brownie batter with this Brownie Batter Croissants Recipe. These delightful treats are surprisingly simple to make and are sure to impress at any gathering.
Ingredients
Scale
- Refrigerated Crescent Roll Dough or Puff Pastry
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted unsalted butter
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- pinch of salt (if using unsalted butter)
- 1/2 cup chocolate chips or chunks
- Optional: beaten egg mixed with a splash of milk or water (for egg wash)
Instructions
- Prepare Your Brownie Batter: In a medium bowl, whisk together 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup melted unsalted butter, and 1 large egg until smooth and well combined. Stir in 1/4 teaspoon vanilla extract. Gradually add 1/4 cup all-purpose flour and a pinch of salt (if using unsalted butter), mixing until just combined – be careful not to overmix. Finally, fold in 1/2 cup of your favorite chocolate chips or chunks. Cover the bowl and refrigerate the brownie batter for at least 30 minutes.
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Unroll the Croissant Dough: Carefully unroll your refrigerated crescent roll dough or puff pastry onto your prepared baking sheet or a lightly floured surface. If using crescent roll dough, gently separate the perforated triangles. If using puff pastry, cut it into 8-12 triangles.
- Fill the Croissants: For each triangle of dough, scoop about 1 to 1.5 tablespoons of the brownie batter onto the wider end, leaving a small border around the edges.
- Roll and Shape: Starting from the wide end with the batter, carefully roll up each triangle towards the pointed tip. Bend the ends inwards to form the classic crescent shape. Place the rolled croissants seam-side down on your baking sheet.
- Egg Wash (Optional but Recommended): In a small bowl, whisk one egg with a tablespoon of water or milk. Lightly brush the tops of each croissant with this egg wash.
- Bake to Perfection: Transfer the baking sheet to your preheated oven. Bake for 12-18 minutes, or until the croissants are puffed up and golden brown.
- Cool and Serve: Once baked, let the croissants cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. Serve warm.
Notes
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Brownie Batter Croissants