Name: Crownies recipe by Winola Peris at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: For the Brownie layer:; Semi-Sweet Chocolate Chips – 160 g; Unsalted Butter – 113 g; Cocoa powder – 2 tbsp; Sugar – 150 g; All Purpose Flour – 100 g; Vanilla Extract – 1 and 1/2 tsp; For the Chocolate Chip Cookie layer:; All purpose flour – 1 cup; Unsalted Butter – 1/4 cup; Brown Sugar – 3/4 cup; Salt – 1/2 tsp; Baking Soda – 1/2 tsp; Cinnamon Powder – 1/2 tsp; Vanilla Extract – 1 tsp; Semi-sweet Chocolate Chips – 1 cup

ABOUT Crownies RECIPE

Can't make up your mind whether to bake Brownies or Chocolate Chip Cookies? Why worry, when you can just bake a batch of these stunning eggless Crownies! Crownies are the perfect combination of a brownie and a chocolate chip cookie. Crownie is an amazing accompaniment with the ever so favorite cold coffee. From kids to adults, brownies are everyone’s favorite. The dark chocolate with the crunchy nuts make it to a luscious evening snack. Crownies have a cookie kind of a texture on top and a gooey, soft texture inside. A very chocolaty batter is made out some dark chocolates and nuts and laid out in the mould. The batter is then topped with the Chocolate Chip Cookie dough which gives it a very tempting appearance. Once fully baked the aroma of the Crownies is just too good. So go and indulge into the super yummy Crownies with your favorite coffee or tea.

Ingredients Serving: 6

For the Brownie layer:
Semi-Sweet Chocolate Chips – 160 g
Unsalted Butter – 113 g
Cocoa powder – 2 tbsp
Sugar – 150 g
All Purpose Flour – 100 g
Vanilla Extract – 1 and 1/2 tsp
For the Chocolate Chip Cookie layer:
All purpose flour – 1 cup
Unsalted Butter – 1/4 cup
Brown Sugar – 3/4 cup
Salt – 1/2 tsp
Baking Soda – 1/2 tsp
Cinnamon Powder – 1/2 tsp
Vanilla Extract – 1 tsp
Semi-sweet Chocolate Chips – 1 cup

Instructions

Place the semi-sweet chocolate chips and butter in a heat-proof bowl; place the bowl over a pot of simmering water, making sure that the water isn’t touching the base of the bowl. Leave it to melt.
Take the bowl off the heat and mix in cocoa powder and sugar until well incorporated. Add in the flour and vanilla essence and beat the batter until it is glossy and smooth.
Pour the Brownie batter into a greased and lined 10 inch square tin. Smooth out the batter until it is in an even layer. Set aside.
In another bowl, mix together flour, brown sugar, salt, baking soda, butter and cinnamon powder until the mixture is well combined, yet crumbly.
Add in the vanilla extract and beat well. Mix in chocolate chips and give the batter a final mix.
With your palms, make little rounds of batter, flatten each of them and place them on top of the brownie layer until the surface is covered with a layer of cookie dough.
Pop the Crownies into a preheated oven and bake at 165 degrees Celsius for 25 to 30 minutes or until the top of the cookies are crisp and golden brown, but a toothpick inserted comes out with a few moist crumbs attached.
Take them out of the oven and leave to cool on a wire rack. Once cooled, cut yourself a piece and EAT!

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