Croissant Brownies

• 150 grams (~10 tbsp) unsalted butter
• 200 grams (~1 cup) dark chocolate (I use 60%)
• 175 grams (~7/8 cup) sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 75 grams (~2/3 cup) all-purpose flour
• 1/2 teaspoon salt
• 2 large croissants, torn into bite-size pieces

1. Preheat the oven to 350u0b0 F. Line a 9" square pan with parchment paper.
2. Melt the butter and chocolate together over a double boiler. Once melted, set aside to cool slightly.
3. Once cooled a bit, whisk the sugar and vanilla into the chocolate mixture until smooth.
4. Whisk in the eggs, one at a time.
5. Fold in the salt and flour, and mix until the batter is combined.
6. Fold in the croissant pieces, then pour the batter into the prepared pan. Bake for 30-35 minutes, or until a tester inserted in the center comes out with just a few crumbs. Do not overbake!
7. Remove from the oven and let cool fully before slicing and serving.

chocolate, sugar, vanilla, eggs, flour, salt, croissants

Taken from food52.com/recipes/75362-croissant-brownies (may not work)