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Flakey, rich, and chocolatey. Who wouldn’t want a croissant brownie?
A favorite bakery of mine makes different dessert mashups that are always creative and delicious. Because why wouldn’t a doughnut that is also a cookie be amazing? One recent addition to her line came from a way to use up some leftover croissants. Instead of eating them as is, the owner tore them into pieces and added them to her brownie batter, and a new staple was added to their menu — the crownie!
Since brownies and croissants are two of my favorite things, I wondered why I couldn’t do this at home with my favorite brownie recipe. Well, guess what folks? You totally can, and it is as amazing as it sounds.
I’ve made dozens of different brownie recipes over the years, and my favorites are usually the ones made with cocoa powder instead of chocolate. Not that I’m picky about brownies, because I definitely am not. I just usually prefer cocoa. But here’s a secret about this recipe — you can use whatever your favorite brownie recipe is and just add the croissant pieces. Or even use a boxed mix. I do not judge when it comes to brownies, and especially now, croissant brownies.
This is super easy. Just tear up a couple standard sized croissants, and fold them in after you’ve mixed your batter. Then bake as usual, but be prepared for a special treat when you’ve cut into them. Take these to a party, and watch them disappear before your eyes.
Fudgy Croissant Brownies
Fudgy brownies with flaky, buttery croissant pieces strewn throughout.