Brownie Batter Croissants (Printable Version)
Flaky croissants filled with a luscious chocolate batter blend buttery pastry with rich cocoa flavors.
# Ingredients Required:
→ Croissants
01 -
1 package refrigerated croissant dough (approx. 8 croissants)
→ Brownie Batter Filling
02 -
115 g unsalted butter, melted
03 -
100 g granulated sugar
04 -
55 g brown sugar
05 -
1 large egg
06 -
1 teaspoon vanilla extract
07 -
33 g unsweetened cocoa powder
08 -
65 g all-purpose flour
09 -
0.25 teaspoon salt
10 -
90 g chocolate chips
# Guide to Cooking:
01 -
In a medium bowl, whisk melted butter, granulated sugar, brown sugar, egg, and vanilla extract until smooth. Sift in cocoa powder, flour, and salt, then stir gently until just combined. Fold in chocolate chips carefully.
02 -
Preheat oven to 190°C. Unroll croissant dough on a clean surface and separate individual triangles.
03 -
Spoon approximately 1 tablespoon of brownie batter onto the wide end of each croissant triangle. Roll dough tightly from wide to pointed end, sealing edges firmly. Place filled croissants on parchment-lined baking sheet, spaced evenly.
04 -
Bake in preheated oven for 15 to 20 minutes until golden brown and flaky. Remove from oven and allow to cool briefly on baking sheet before transferring to a wire rack.
05 -
Serve warm to enjoy the contrasting textures of flaky dough and rich brownie filling.
# Extra Suggestions:
01 -
Ensure not to overmix brownie batter to maintain tender texture. Use chilled croissant dough for easier handling and better rise.