Name: Brownie Batter Croissants
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 1 can crescent roll or croissant dough (8 count); 1 cup brownie mix (dry); 1 egg; 2 tbsp melted butter; 1–2 tbsp water or milk; Optional: 1/4 cup chocolate chips; Optional: Pinch of sea salt; Optional: Powdered sugar, for dusting

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Brownie Batter Croissants are flaky, buttery croissants stuffed with rich, chocolatey brownie batter and baked until golden and gooey. They’re the perfect fusion of pastry and dessert—crispy on the outside, soft and fudgy in the center. Whether I’m serving them as a sweet brunch treat or an indulgent snack, these croissants are pure chocolate heaven.

Why I Love This Recipe

I love this recipe because it turns something simple—like store-bought croissants or dough—into a bakery-style treat in no time. The brownie batter melts into the layers, giving me the best of both worlds: that crisp croissant bite with a gooey, chocolate-filled center. It’s easy, impressive, and always a hit with chocolate lovers. Brownie Batter Croissants

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Croissant dough (homemade or store-bought crescent roll dough)
Brownie mix (dry)
Egg
Butter, melted
Water or milk (for the batter)
Optional: chocolate chips, sea salt, powdered sugar for dusting

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
I prepare a thick brownie batter by mixing brownie mix with egg, melted butter, and a splash of water or milk. The batter should be scoopable, not runny.
I roll out the croissant dough and place a spoonful of brownie batter in the center of each triangle.
I roll the dough up like a regular croissant, tucking in the ends slightly so the filling stays inside.
I place the croissants on the baking sheet and optionally brush the tops with a little melted butter.
I bake for 12–15 minutes, or until the croissants are golden brown and the brownie filling is slightly set.
I let them cool for a few minutes, then dust with powdered sugar or top with a pinch of sea salt if I want to elevate them.

Servings and Timing

This recipe makes 8 croissants (1 standard can of crescent roll dough).
Prep time: 10 minutes
Bake time: 12–15 minutes
Total time: 25 minutes

Variations

Extra fudgy: I add chocolate chips or chunks to the brownie batter.
Nutty version: I mix in chopped walnuts or hazelnuts.
Salted caramel: I drizzle caramel sauce inside with the batter or on top after baking.
Mini version: I cut the dough smaller to make bite-sized croissants.
Stuffed twist: I add a layer of cream cheese with the brownie batter for a cheesecake swirl.

Storage/Reheating

I store leftover croissants in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4. To reheat, I warm them in a 300°F oven for 5–7 minutes or microwave for about 10 seconds. I don’t recommend freezing them once baked, but the unbaked, filled croissants can be frozen and baked fresh. Brownie Batter Croissants

FAQs

Can I use homemade brownie batter?

Yes, I just make sure it’s thick enough to hold its shape inside the croissant dough and not run out during baking.

Will the brownie batter cook fully inside?

Yes, it sets slightly but stays fudgy in the middle. If I want a firmer center, I bake an extra 2–3 minutes.

Can I use puff pastry instead?

Definitely. Puff pastry works great and gives an even flakier texture. I just cut it into triangles and follow the same steps.

Do I need to chill the croissants before baking?

No, but if I have time, chilling them for 10–15 minutes can help the dough stay flakier and the filling stay in place.

Can I serve these for breakfast?

Absolutely. I love serving them warm with coffee or tea—they’re like a pastry shop treat I made right at home.

Conclusion

Brownie Batter Croissants are a decadent, easy-to-make treat that combines the best of croissants and brownies in one irresistible bite. I love how they come together quickly but feel so indulgent, making them perfect for brunch spreads, dessert trays, or just a chocolate craving. Once I started making these, they became a repeat favorite in my kitchen.