Brownie Batter Croissants Recipe: A Decadent Treat You Can’t Resist

Indulging in a perfect pastry is one of life’s simple pleasures, and Brownie Batter Croissants offer a heavenly blend of buttery, flaky croissant dough and rich, fudgy brownie batter. Whether you’re hosting a brunch, craving a sweet snack, or simply want to enjoy something unique, these croissants will take your taste buds on a delicious journey.

In this recipe, we’ll walk you through step-by-step how to create these irresistible pastries from scratch. The combination of the crisp, golden exterior with the gooey, chocolatey filling inside makes them a standout dessert or breakfast item.

Let’s dive into the recipe and explore how to make these decadent Brownie Batter Croissants that will elevate any occasion!

What Are Brownie Batter Croissants?

Brownie Batter Croissants are a fusion pastry combining the traditional French croissant with a rich, fudgy brownie batter filling. Croissants are known for their buttery, flaky layers, and when filled with brownie batter, they take on a new dimension of indulgence. Each bite offers a contrast of textures—the crunchy outer crust with a warm, gooey center. The result? A treat that’s both comforting and decadent.

This recipe isn’t just about the flavors but also about mastering the technique to create those signature flaky layers, which are achieved through the lamination process. It’s a little time-consuming but well worth the effort for the resulting pastries. These Brownie Batter Croissants are a true masterpiece of flavor and texture.

The Origin of Croissants: A French Pastry with a Global Appeal

The croissant’s history is a bit more complex than one might expect. While it’s often associated with France, its roots trace back to Austria. The croissant was inspired by the crescent-shaped pastries that originated in Vienna, known as kipferl. The pastry came to France when an Austrian princess, Marie Antoinette, married King Louis XVI, and the French adopted and adapted the pastry into what we now know as the classic croissant.

The Brownie Batter Croissants recipe, however, is a more modern fusion that combines the beloved French pastry with the American classic brownie. This innovative recipe brings together the best of both worlds—flaky croissants and rich brownie batter, resulting in a unique dessert loved by many.

Ingredients for Brownie Batter Croissants

To make these decadent pastries, you’ll need to gather the following ingredients:

For the Croissant Dough:

• 2½ cups all-purpose flour
• 1 tsp salt
• 2 tbsp granulated sugar
• 1 packet (2¼ tsp) active dry yeast
• ¾ cup warm milk
• 1 cup cold unsalted butter

Brownie Batter Filling:

• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• ⅓ cup cocoa powder
• ½ cup all-purpose flour
• ¼ tsp salt
• ½ cup chocolate chips
• 1 tsp vanilla extract

For Assembly:

• 1 egg (beaten for egg wash)
• Powdered sugar (optional for dusting)

Step-by-Step Directions to Make Brownie Batter Croissants

Making Brownie Batter Croissants requires several stages, from preparing the croissant dough to assembling and baking the pastries. Below, we’ll break down the process to make sure you have all the guidance needed to create these indulgent treats.

Prepare the Croissant Dough:

1. Mix the Dry Ingredients:
   • In a large bowl, combine the all-purpose flour, salt, and granulated sugar.
2. Activate the Yeast:
   • In a separate bowl, dissolve the active dry yeast in the warm milk and allow it to sit for about 5 minutes until it becomes foamy.
3. Make the Dough:
   • Add the yeast mixture to the dry ingredients and knead until the dough becomes smooth. This should take about 5 minutes.
4. First Rise:
   • Place the dough in an oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour until it doubles in size.
5. Chill the Dough:
   • Once the dough has risen, refrigerate it for at least 2 hours or, for the best results, overnight.

Prepare the Butter Block:

1. Shape the Butter:
   • Pound the cold unsalted butter between parchment paper to form a 6×6 inch square.
2. Chill the Butter:
   • Keep the butter block refrigerated until you’re ready to use it. Cold butter is crucial for creating flaky layers in the dough.

Make the Brownie Batter Filling:

1. Mix the Wet Ingredients:
   • In a bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract.
2. Add the Dry Ingredients:
   • Sift in the cocoa powder, all-purpose flour, and salt, and mix until everything is just combined.
3. Fold in the Chocolate Chips:
   • Gently fold in the chocolate chips for that extra burst of chocolate in every bite.
4. Chill the Brownie Batter:
   • Refrigerate the brownie batter while you work with the croissant dough.

Laminate the Dough (Create Layers):

1. Roll the Dough:
   • On a lightly floured surface, roll the chilled dough into a 12×8 inch rectangle.
2. Add the Butter Block:
   • Place the butter block on one half of the dough, then fold the other half of the dough over the butter.
3. First Fold:
   • Roll the dough into an 18×8 inch rectangle, then fold it into thirds like a letter.
4. Chill the Dough:
   • Wrap the dough in plastic and refrigerate it for 30 minutes.
5. Second Fold:
   • Roll out the dough again and repeat the folding process to create more layers.
6. Final Chill:
   • Refrigerate the dough for another 30 minutes.

Assemble the Croissants:

1. Roll Out the Dough:
   • Roll the dough into a 16×12 inch rectangle.
2. Cut the Dough:
   • Cut the dough into 8 triangles, each with a base of about 4×3 inches.
3. Add the Brownie Batter:
   • Place 1-2 tablespoons of brownie batter at the wide end of each triangle.
4. Roll the Croissants:
   • Carefully roll the dough from the wide end to the point, sealing the edges well.
5. Shape the Croissants:
   • Place the croissants on a parchment-lined baking sheet and curve them into a crescent shape.

Final Rise and Bake:

1. Rise:
   • Cover the croissants and let them rise in a warm place for about 45 minutes.
2. Preheat the Oven:
   • Preheat the oven to 375°F (190°C).
3. Egg Wash:
   • Brush the tops of the croissants with the beaten egg to give them a golden, glossy finish.
4. Bake:
   • Bake the croissants for 15-18 minutes until golden brown, and their internal temperature reaches 190°F.
5. Cool:
   • Let the croissants cool on a wire rack for about 10 minutes before serving.

Tips for Success

• Keep Everything Cold: Make sure your butter and dough are cold at all times to ensure flaky layers.
• Don’t Overfill: Adding too much brownie batter can cause the filling to leak out during baking.
• Seal Edges Well: Pinch the seams tightly to prevent the filling from escaping.
• Room Temperature Before Final Rise: Let the croissants come to room temperature before you allow them to rise for the final time.

Variations of Brownie Batter Croissants

• Nutty Filling: Add chopped nuts like walnuts or hazelnuts to the brownie batter for a crunchy texture contrast.
• Flavored Dough: For added flavor, you can infuse the croissant dough with orange zest or cinnamon.
• Vegan Option: Use plant-based butter and egg substitutes to make these croissants suitable for a vegan diet.

FAQs

Can I Make These Croissants in Advance?

Yes, you can prepare the dough and filling the day before. Simply refrigerate the dough overnight and assemble the croissants the next morning.

Can I Freeze Brownie Batter Croissants?

Absolutely! You can freeze unbaked croissants. Simply place them on a baking sheet, freeze until solid, then transfer them to a freezer-safe container. When ready to bake, add 5 extra minutes to the bake time.

How Can I Store Leftover Croissants?

For best results, store the croissants at room temperature in an airtight container. They are best enjoyed the same day but can be reheated in the oven to restore their crispness.

Conclusion

These Brownie Batter Croissants bring together the best of French pastry and American brownie flavors in a single bite. The rich, fudgy brownie filling encased in buttery, flaky croissant dough is truly irresistible. While the process of making these croissants takes a bit of time and patience, the result is a decadent treat that’s perfect for any occasion.

Whether you’re baking for a special brunch or just indulging in a homemade dessert, these croissants will surely delight anyone who tries them. With the right technique, ingredients, and a little bit of love, you can create these perfect pastries in your own kitchen. Enjoy the delicious blend of chocolate and pastry with every bite!

Brownie Batter Croissants Recipe: A Decadent Treat You Can’t Resist

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• Author: David Andersson
• Total Time: 30 minutes
• Yield: 8 croissants 1x
• Diet: Vegetarian

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Description

Brownie Batter Croissants are a fusion pastry combining the traditional French croissant with a rich, fudgy brownie batter filling. Croissants are known for their buttery, flaky layers, and when filled with brownie batter, they take on a new dimension of indulgence. Each bite offers a contrast of textures—the crunchy outer crust with a warm, gooey center. The result? A treat that’s both comforting and decadent.

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Ingredients

Scale 1x2x3x

For the Croissant Dough:

• 2½ cups all-purpose flour
• 1 tsp salt
• 2 tbsp granulated sugar
• 1 packet (2¼ tsp) active dry yeast
• ¾ cup warm milk
• 1 cup cold unsalted butter

For the Brownie Batter Filling:

• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• ⅓ cup cocoa powder
• ½ cup all-purpose flour
• ¼ tsp salt
• ½ cup chocolate chips
• 1 tsp vanilla extract

For Assembly:

• 1 egg beaten (for egg wash)
• Powdered sugar for dusting (optional)

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Instructions

Prepare the Croissant Dough:

1. Mix dry ingredients: In a large bowl, combine flour, salt, and sugar.
2. Activate yeast: Dissolve yeast in warm milk and let sit for 5 minutes until foamy.
3. Make dough: Add yeast mixture to flour mixture and knead until smooth (about 5 minutes).
4. First rise: Place in oiled bowl, cover, and let rise for 1 hour.
5. Chill: Refrigerate dough for at least 2 hours or overnight.

Prepare Butter Block:

1. Shape butter: Pound cold butter into a 6×6 inch square between parchment paper.
2. Chill: Keep refrigerated until ready to use.

Make Brownie Batter:

1. Mix wet ingredients: Whisk together melted butter, sugar, eggs, and vanilla.
2. Add dry ingredients: Sift in cocoa powder, flour, and salt. Mix until just combined.
3. Fold in chips: Gently fold in chocolate chips.
4. Chill: Refrigerate while working with dough.

Laminate the Dough:

1. Roll dough: On floured surface, roll chilled dough into 12×8 inch rectangle.
2. Add butter: Place butter block on one half of dough, fold other half over.
3. First fold: Roll out to 18×8 inches, fold into thirds like a letter.
4. Chill: Wrap and refrigerate 30 minutes.
5. Second fold: Repeat rolling and folding process.
6. Final chill: Refrigerate for another 30 minutes.

Assemble Croissants:

1. Roll out: Roll dough into 16×12 inch rectangle.
2. Cut triangles: Cut into 8 triangles (4×3 inch base).
3. Add filling: Place 1-2 tablespoons brownie batter at wide end of each triangle.
4. Roll up: Roll from wide end to point, sealing edges.
5. Shape: Place on parchment-lined baking sheets, curve into crescent shape.

Final Rise and Bake:

1. Rise: Cover and let rise in warm place for 45 minutes.
2. Preheat: Heat oven to 375°F (190°C).
3. Egg wash: Brush tops with beaten egg.
4. Bake: Bake 15-18 minutes until golden brown and internal temperature reaches 190°F.
5. Cool: Let cool on wire rack for 10 minutes.

Notes

These brownie batter croissants are best enjoyed warm, with the chocolate filling slightly gooey. For an extra treat, dust with powdered sugar, drizzle with melted chocolate, or serve with a scoop of vanilla ice cream. You can also try adding chopped nuts, caramel, or a sprinkle of sea salt to elevate the flavors.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert, Pastry
• Method: Baking
• Cuisine: French-American Fusion

Nutrition

• Serving Size: 1 croissant
• Calories: 320
• Sugar: 18g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 5g
• Cholesterol: Moderate

Keywords: Brownie-filled croissants, fudgy croissants, chocolate croissants, brownie croissants, croissants with brownie filling