Food Recipes Brownie Batter Babka Bites 2.8 (6) If your dream dessert is a slice of chocolate babka with a brownie on the side, this decadent treat is for you. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on November 13, 2017 Print Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 20 mins Bake Time: 15 mins Total Time: 35 mins Yield: 12 buns We turned babka—that irresistible sweet bread—into individual-sized desserts, with chocolate rippling throughout every flaky layer. To mimic the flavor of brownies, we essentially made brownie batter (minus the eggs and dry ingredients) and spread it onto crescent roll dough. Then, we topped the batter with flaky salt, rolled the dough into a log, and cut it into rounds like you would a cinnamon roll. An egg-wash finish ensures they take on a beautiful golden hue as they bake. These are best served warm, straight from the oven (while the chocolate is still hot and decadent). Ingredients 4 tablespoons unsalted butter, cut into pieces 4 ounces chopped semi-sweet or bittersweet chocolate, divided (about 2/3 cup) ½ cup granulated sugar ½ teaspoon pure vanilla extract 2 tablespoons unsweetened cocoa powder Kosher salt Nonstick cooking spray, for muffin tin All-purpose flour, for parchment 2 8-oz cans crescent rolls Flaky salt 1 egg, lightly beaten Directions Preheat oven to 375°F and coat a 12-cup standard muffin tin with nonstick cooking spray. In a medium saucepan, combine butter and 3 ounces chocolate (about ½ cup) over medium-low heat until melted, stirring often, 2 to 3 minutes. Remove saucepan from heat, stir in sugar and vanilla, add cocoa powder and a pinch of salt, and then stir to combine. Unroll one can of crescent roll dough on a lightly-floured sheet of parchment paper. Pinch together any seams so you have a smooth rectangle with no holes. Flip over the dough and repeat. Spread half the chocolate mixture over the dough, and then top with half the remaining chopped chocolate and a pinch of flaky salt. Starting with the short end nearest to you, roll the dough into a log, seam-side-down; slice crosswise into six rounds; and then place each, cut-side-up, in the prepared muffin tin. Repeat rolling with the second can of dough, chocolate mixture, and remaining chopped chocolate. Brush the tops of the crescent rounds with the beaten egg, and then bake until buns are puffed and golden brown, 14 to 16 minutes. Serve warm. Print