Croissant Brownies

By Posie (Harwood) Brien
January 30, 2018
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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) Brien

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
  1. Preheat the oven to 350° F. Line a 9" square pan with parchment paper.
  2. Melt the butter and chocolate together over a double boiler. Once melted, set aside to cool slightly.
  3. Once cooled a bit, whisk the sugar and vanilla into the chocolate mixture until smooth.
  4. Whisk in the eggs, one at a time.
  5. Fold in the salt and flour, and mix until the batter is combined.
  6. 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!
  7. Remove from the oven and let cool fully before slicing and serving.

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