baking · vegetarian
Chocolate brownie croissant bake with vanilla
Split croissants filled with a fudgy dark chocolate brownie batter and baked until set, then closed into warm sandwiches.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 175°C (350°F). Split the croissants and set the bottoms on a lined sheet pan.
-
2
Melt the dark chocolate and butter together over low heat, then cool until just warm. Whisk the egg with the sugar for 1 minute, then whisk in the chocolate mixture and the vanilla extract.
-
3
Fold in the all-purpose flour and fine salt. Divide the batter between the croissant bottoms and keep the tops to one side.
-
4
Bake the filled bottoms for 12–16 minutes, until the center is set and reaches 71°C (160°F). Warm the tops alongside for the last 3 minutes, then sandwich them together and rest for 5 minutes.
