Brownie Batter Croissants
Indulge in the warmth and sweetness of freshly baked croissants filled with rich brownie batter, perfect for breakfast or dessert.
Ingredients
For the brownie batter
- 1 package puff pastry sheets (thawed)
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (melted) Make sure it's cooled slightly
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 large egg (for egg wash)
- optional powder sugar for dusting
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the melted butter, granulated sugar, and vanilla extract. Mix until well incorporated.
- Add the eggs to the mixture and whisk until smooth.
- Sift together the cocoa powder, flour, baking powder, and salt. Gradually fold this dry mix into the wet mixture until just combined.
- Stir in the chocolate chips until evenly distributed. Set aside.
- Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into triangles.
- Place a generous tablespoon of brownie batter near the wide end of each triangle.
- Roll up each triangle tightly, starting from the wide end and tucking the point underneath the dough.
- Place the rolled croissants on the prepared baking sheet, leaving some space between each.
- Beat the additional egg to make an egg wash, and brush it over each croissant.
Baking
- Bake for 15-18 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 the best experience. Dust lightly with powdered sugar and serve alongside fresh berries or a scoop of vanilla ice cream for a delightful treat.