Brownie Batter Croissants
These are a way to cheat at a homemade brunch recipe! Use up stale croissants, or buy a box from the store just for this purpose! I love the idea of using croissants you already have to save the work of making them from scratch. They are fudgy and gooey and have that crisp croissant outer. Like a warm dessert sandwich, irresistible.
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Servings: 4
Ingredients
- 4 (4) Large Croissants Store bought are ideal
For the Brownie Batter
- 50 g (⅓ cups) Semi-Sweet/Dark Chocolate Melted
- 85 g (⅓ cups) Unsalted Butter Melted
- 50 g (¼ cups) Light Brown Soft Sugar
- 50 g (¼ cups) Granulated Sugar
- 1 (1) Large Egg
- 45 g (⅓ cups) All Purpose Flour
- 15 g (3 tbsp) Cocoa Powder
Instructions
- Preheat the oven to 180℃/370℉.
Make the Brownie Batter
- Make the Brownie Batter: In a small bowl, break up the dark/semi-sweet chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. Then add the egg and mix to combine.
- Fold in the melted chocolate, followed by the flour and cocoa powder.
- Chill the brownie batter in the refrigerator while prepping the croissants.
- Line a large baking tray with greaseproof paper.
- Slice the four croissants in half along the long side to create an opening.
- Scoop the brownie batter into each croissant, then sandwich the croissants closed. Spread a little remaining brownie batter on top of each croissant.
- Bake 15-20 minutes until the brownie batter looks set to the touch - the middle will still be fudgy!
- Let cool a few minutes before dusting with powdered sugar and serving!