Description
Indulge in these decadent Brownie Batter Croissants, combining flaky, buttery croissant dough filled with a rich, chocolatey brownie batter filling. Perfect for a delightful breakfast treat or dessert, these croissants offer a luscious blend of chocolate and buttery pastry, baked to golden perfection.
Ingredients
Scale
For the Croissants:
- 1 package refrigerated croissant dough (usually 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, large egg, and vanilla extract until smooth.
- Add Dry Ingredients: Sift in the unsweetened cocoa powder, all-purpose flour, and salt into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Chocolate Chips: Carefully fold the chocolate chips into the brownie batter mixture to distribute them evenly.
- Preheat Oven: Set your oven to 375°F (190°C) and allow it to fully preheat for optimal baking.
- Roll Out Croissant Dough: Open the refrigerated croissant dough package and unroll it on a clean surface, separating it into individual triangle segments.
- Add Brownie Batter: Measure about 1 tablespoon of the brownie batter and place it at 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 filling, and pinch the ends to seal the croissants securely.
- Place on Baking Sheet: Arrange the filled croissants on a baking sheet lined with parchment paper, spacing them to allow room for expansion during baking.
- Bake Croissants: Bake the croissants in the preheated oven for 15 to 20 minutes or until they turn a beautiful golden brown and are flaky on the outside.
- Cool Slightly: Remove the croissants from the oven and let them cool on the baking sheet for a few minutes to set before transferring to a wire rack.
- Enjoy: Serve the croissants warm to best enjoy the combination of flaky pastry and rich brownie batter filling.
Notes
- Make sure not to overfill the croissants to prevent the batter from leaking out during baking.
- Use fresh croissant dough for best results; refrigerated dough should be brought to room temperature slightly for easier rolling.
- For an extra touch, dust the finished croissants with powdered sugar before serving.
- Store leftovers in an airtight container and reheat gently in an oven to maintain crispiness.
