Chocolate Almond Croissant Brownies

Prep time25 minutes
Cook time25 to 30 minutes
Total time50 to 55 minutes
DifficultyMedium
Servings9 to 12 brownies

Fudgy chocolate brownies layered with almond frangipane and topped with crispy, caramelised croissant chunks. A bakery-inspired treat with a decadently crunchy top and rich, fudgy base.

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What we love about these brownies

This dessert is the delicious lovechild of bakery style almond croissants and brownies. It has an intensely chocolatey brownie base underneath a layer of creamy almond frangipane, with flaky chunks of crisp and golden puff pastry on top. It’s sweet, fudgy, and crunchy in all the right places.

Where’s it from?

This recipe takes inspiration from a classic almond croissant, and combines the popular bakery treat with another bakery favourite: the brownie. It’s got the best of both worlds, with the fudginess of a brownie and the buttery flakiness of a croissant coming together to make one, perfect dessert.

Why cocoa?

Alkalized cocoa powder adds a deep, robust chocolate flavour to the brownie base, adding richness and balance to the sweetness of the almond frangipane. And using melted milk chocolate in the brownie gives these brownies a more classic bakery flavour profile.

Recommandation de cacao

What cocoa should I use?

Use both cocoa powder and milk cocoa drops in the brownie base to bring mellow chocolate flavour and gentle sweetness to the dessert. Drizzle over some melted milk cocoa drops to the brownies for an elegant, bakery-style finish.

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La recette

Suivez ces étapes pour créer votre chef-d'œuvre

Ingredients

Brownie base

Almond frangipane

  • 100 g butter, soft
  • 100 g sugar
  • 100 g almond flour
  • 2 eggs
  • 1 tsp vanilla
  • ½ tsp almond extract, optional
  • 20 g flour
  • Pinch of salt

Crunchy croissant topping

  • 2 croissants, slightly stale works best
  • 30 g butter, melted
  • 30 g sugar
  • 20 g almond flour
  • Pinch of salt

Finish

Method

Preheat 
Preheat the oven to 170°C for convection and 180°C for a conventional oven.

Make the brownie base
Melt the chocolate and butter.
Whisk in sugar and eggs.
Fold in dry ingredients.

Make the frangipane
Cream the butter and sugar.
Add eggs, almond flour, flour, salt, and vanilla.

Prepare the crunchy croissant topping
Tear croissants into rough, flaky chunks, not too small.
Then, toss with melted butter, sugar, almond flour, and salt.

Assemble
Spread approximately 70% of the brownie batter in a lined tin.
Spoon over the frangipane layer.
Add remaining brownie batter to the frangipane layer in dollops.

Top it
Scatter croissant chunks evenly over the batter.
Lightly press just enough so they stick to the surface of the batter.

Bake
Bake for 25 to 30 minutes.
They’re ready when the croissant pieces are crisp and golden, and the centre is still slightly fudgy.

Chocolate drizzle
Melt chocolate, and drizzle over cooled or slightly warm brownies.

Parcours du chef

Hyram De La Paz est la force créative derrière la magie des recettes de The Cocoa Circle. Spécialiste professionnel des bonbons avec plus de six ans d'expérience dans des cuisines à haute énergie, Hyram connaît le cacao comme personne d'autre. Sa spécialité est la pâtisserie. Dans notre cuisine, il allie une technique de classe mondiale à une touche d'imagination pour transformer le cacao en quelque chose de spectaculaire.

Conseils du chef

Stale croissants for crunch

Slightly stale croissants work best for the crunchy topping.

Big, flaky chunks

Tear the croissants into rough, flaky chunks rather than cutting them too small.

Press lightly

Lightly press the croissant pieces into the brownie batter so they stick, but don’t sink them.

Keep an eye on it

Bake until the croissant pieces are golden and crisp while the centre remains fudgy.