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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.
Equipment
Ingredients
- 2 sticks unsalted butter
- 2 1/4 cups sugar
- 1 1/4 cups Dutch cocoa powder this is my absolute fave
- 1 1/2 teaspoons Colima Sea Salt (or 1 teaspoon kosher salt)
- 1 teaspoon baking powder
- 1 tablespoon pure vanilla extract
- 1 teaspoon instant espresso or coffee optional
- 5 eggs
- 1/2 cup water
- 1 1/2 cups all-purpose flour
- 2 croissants torn into bite sized pieces
Instructions
- Preheat oven to 350 degrees F. Line a square baking dish with foil or parchment so that it overhangs the sides.
- Melt the butter in a mixing bowl in the microwave and add the sugar. Stir until smooth, and add the cocoa, salt, baking powder, vanilla, and coffee if using. Mix until smooth.
- Add the eggs one at a time, mixing between each addition. Add the water, whisk well, and stir in the flour until incorporated.
- Fold in the croissant pieces and spread the batter into your prepared pan.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Let cool and cut into squares.
Notes
Storing leftovers: Store these in an airtight container at room temperature.
Variations: You can use any brownie recipe here, so use your favorite if you have one.
Ingredient information: All butter croissants are best for this recipe.
Pairs well with: Chocolate Chai Cold Brew, Chai Tea Concentrate
Nutrition
Calories: 319kcalCarbohydrates: 44gProtein: 5gFat: 15gSaturated Fat: 9gTrans Fat: 1gCholesterol: 86mgSodium: 83mgPotassium: 148mgFiber: 3gSugar: 29gVitamin A: 480IUVitamin C: 1mgCalcium: 39mgIron: 2mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!
