Crownie Sandwiches

Ali King’s baking leaves you feeling inspired to get creative in the kitchen!

These brownie cookies will keep you coming back for more…

Print

Share this recipe:

To prep
10 mins

To cook
45 mins

Level
Easy

Servings
6

Ingredients

Crownie Sandwiches

The brownie cookie
340 grams dark chocolate, chopped
115 grams unsalted butter
3 RSPCA Approved eggs
225 grams caster sugar
50 grams brown sugar
3 teaspoons vanilla extract
½ teaspoon salt
½ teaspoon baking powder
90 grams plain flour
20 grams cocoa powder

Malted milk filling
225 grams unsalted butter, softened
250 grams icing sugar
⅓ cup malted milk powder
1 ½ teaspoon vanilla extract
Pinch of salt
125 grams white chocolate, melted and cooled slightly
¼ cup thickened cream

Directions

Dark Chocolate & Nut Brownie

For the brownie cookie

  1. Melt the chocolate and butter in a bowl over simmering water until completely melted. Remove from heat and set aside.
  2. In the bowl of a stand mixer, beat the eggs, sugars, vanilla and salt on high speed for five minutes until thick and creamy.
  3. Reduce the speed to low and add in the melted chocolate and butter until well combined.
  4. Sift the flour, cocoa and baking powder and stir into the chocolate mixture until just combined.
  5. Cover the batter and chill in the refrigerator for 30 minutes.
  6. Preheat oven to 180°C/160°C fan forced and line two baking trays with baking paper.
  7. Using an ice-cream scoop or large spoon, drop batter onto the prepared baking trays five centimetres apart.
  8. Bake cookies for 10-15 minutes, or until set around the edges but still soft in the centre. Cookies will develop a shiny, crackly crust as they cool.

‘I love supporting the RSPCA and their Cupcake Day in particular because I can use my love of cooking and all things sweet to raise funds for my favourite charity’ – Ali King

For the malted milk filling

  1. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and icing sugar and beat on low speed for one minute.
  2. Add the malted milk powder, vanilla and salt and beat on low for a further minute.
  3. Add the melted chocolate and beat on a medium speed for two minutes.
  4. Add the thickened cream and beat on a medium speed for a further minute.
  5. Create the crownie sandwich by piping or spreading the filling onto one half of the crownie and sandwich with another crownie.

See what our chef says

‘I love supporting the RSPCA and their Cupcake Day in particular because I can use my love of cooking and all things sweet to raise funds for my favourite charity.’ – Ali King