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Author Notes: If there were ever a match made in heaven, it's fudgy brownies and delicate, flaky croissants. Tear up bits of the pastry and bake them into the batter for a unique and very good take on a classic.
Featured In: Hello, Crownie (a.k.a. the Flaky Chocolate Mash-Up You Can Actually Make at Home) —Posie Harwood
Makes one 9" pan
- 150 grams (~10 tbsp) unsalted butter
- 200 grams (~1 cup) dark chocolate (I use 60%)
- 175 grams (~7/8 cup) sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 75 grams (~2/3 cup) all-purpose flour
- 1/2 teaspoon salt
- 2 large croissants, torn into bite-size pieces
- Preheat the oven to 350° F. Line a 9" square pan with parchment paper.
- Melt the butter and chocolate together over a double boiler. Once melted, set aside to cool slightly.
- Once cooled a bit, whisk the sugar and vanilla into the chocolate mixture until smooth.
- Whisk in the eggs, one at a time.
- Fold in the salt and flour, and mix until the batter is combined.
- Fold in the croissant pieces, then pour the batter into the prepared pan. Bake for 30-35 minutes, or until a tester inserted in the center comes out with just a few crumbs. Do not overbake!
- Remove from the oven and let cool fully before slicing and serving.
- This recipe is a Community Pick!