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Brownie Batter Croissants Recipe

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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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American
Servings 8 people
Calories 320 kcal

Equipment

  • 1 oven
  • 1 baking sheet lined with parchment paper
  • 1 medium bowl
  • 1 whisk
  • 1 sifter

Ingredients
  

  • 1 can 8 oz refrigerated crescent roll dough
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth.
  • Sift in cocoa powder, flour, salt, and baking powder, then stir until just combined.
  • Fold in chocolate chips if desired.
  • Unroll the crescent roll dough and separate it into triangles along perforations.
  • Place a tablespoon of the brownie batter at the wide end of each triangle.
  • Roll each triangle from the wide end to the pointed end, enclosing the batter inside.
  • Arrange croissants on the baking sheet with the pointed end facing down.
  • Bake for 12 to 15 minutes until golden brown and puffed.
  • Allow croissants to cool slightly before serving warm.

Notes

  • Use refrigerated crescent roll dough for easy preparation.
  • Add chocolate chips for extra richness or omit for a classic brownie taste.
  • Store leftovers in an airtight container at room temperature for up to 2 days.