Brownie Croissant
This recipe transforms a standard brownie mix into an indulgent dessert by incorporating torn croissants. The result is a fudgy brownie with pockets of buttery, tender croissant, offering a delightful textural contrast. It's a simple yet elevated treat, perfect for satisfying a sweet craving or for a quick dessert.
Equipment
- 1 Large Mixing Bowl For combining the brownie batter ingredients.
- 1 Whisk or Spatula For mixing the brownie batter.
- 1 8x8 or 9x9 inch Baking Pan Or similar size, depending on desired thickness.
- 1 Small Saucepan For melting butter, or a microwave-safe bowl.
- 1 Measuring Cups/Spoons For accurate ingredient measurement.
Ingredients
Main
- 1 16 ounce Brownie Mix (I used Trader Joe’s Brownie Truffle Baking Mix)
- 2 large eggs
- ½ stick butter
- 2 large croissants torn into bite-size pieces
Instructions
- Preheat your oven to the temperature specified on your brownie mix package directions (typically 325-350°F / 160-175°C).
- Lightly grease and flour (or line with parchment paper) an 8x8 or 9x9 inch baking pan.
- Melt the ½ stick of butter in a small saucepan over low heat or in a microwave-safe bowl. Set aside to cool slightly.
- In a large mixing bowl, combine the brownie mix with the 2 large eggs and the slightly cooled melted butter. Mix until just combined, being careful not to overmix.
- Tear the 2 large croissants into bite-size pieces.
- Gently fold the torn croissant pieces into the brownie batter, distributing them evenly.
- Pour the brownie and croissant mixture into the prepared baking pan, spreading it evenly.
- Bake according to your brownie mix package directions, usually 25-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached (not wet batter).
- Remove from the oven and let cool completely in the pan on a wire rack before slicing and serving.
Notes
1. Do not overmix the brownie batter after adding the dry ingredients; overmixing can lead to a tougher, less fudgy brownie. Mix just until combined. 2. For an extra layer of texture, consider lightly toasting the torn croissant pieces for a few minutes before folding them into the batter. This will add a slight crispness that contrasts beautifully with the soft brownie. 3. Ensure the butter is fully melted and cooled slightly before adding to the eggs and mix to prevent scrambling the eggs. 4. Serve these warm with a scoop of vanilla bean ice cream or a dusting of confectioners' sugar for an elevated dessert experience.