How Crownies Were Born
The first time I made a brownie with a chocolate chip cookie on top and rolo's in the middle, the cookies sank. They looked fine coming out of the oven, then slowly the middles started sinking, like quicksand. I tried baking the cookie/brownies again and the middles sank again. I tried making them six more times trying a different experiment each time...and each time they looked oh so delicious coming out of the oven, but slowly but surely the middles would sink, along with my heart. I tried all sorts of adjustments based on the science of baking. Clearly the cookie brownie experiments were not baking completely and ah, I was about ready to give up. My family and neighbors encouraged me to keep baking and keep trying, because they were enjoying my failures and wanted to keep taste testing them, lol.
OK, so dear son was completely enjoying my failures, but one day he felt sorry for me and said, "Mom, why don't you just flip the pan over when you take them out of the oven". OMG! perfect.
And this is the upside down true tale of the luscious, melt in your mouth, delicious brownie, chocolate chip cookie with a rolo center. And since that is a mouthful to say, dear hubby crowned them "Crownies".
*Update 10-03-16: Recently Betty Crocker changed their package directions for preparing brownies to use less oil. I made 3 batches of crownies last week. For the first batch of crownies I used the new brownie directions with less oil, and my crownies did not turn out as well. This recipe is my tried and true recipe, hope you love them.
Crownies
You will need the following components:
- Brownie mix, I have been using Betty Crocker Fudge Brownie Mix
- Mini Rolo's
- Chocolate chip cookie dough
- Wilton mini square baking pan (pictured below; the Wilton pan has deeper cavities and are slightly larger than other pans I have seen).
Prepare Pan by generously spraying with butter flavored cooking spray.
Make the Brownies
1 Betty Crocker packaged fudge brownie mix. *DO NOT PREPARE ACCORDING TO PACKAGE DIRECTIONS ON BOX. Instead, combine brownie mix with 2 eggs, 2/3 cup oil and 1/4 cup water. Pour the batter equally into the baking pan cells. (About 2 very large tablespoons each cell, but lots easier to pour and transfer a bit with a spoon if needed).
Bake brownie mix for 15 minutes. Remove from oven and place 2 mini rolo's on top of each brownie. Brownies will not be cooked yet, but that's ok.
Chocolate Chip Cookie Dough
1 sticks butter, room temperature
1 egg
1 1/2 teaspoon molasses
1/2 teaspoon vanilla
6 Tablespoons sugar (3/8 cup)
6 Tablespoons packed brown sugar (3/8 cup)
1/4 teaspoon baking powder
3/8 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups flour
about 1/2 of a 12 ounce bag of chocolate chips (I use slightly less than 1/2 a bag or about 5 ounces)
Cream butter, sugar, molasses and vanilla. Mix in egg.
Add baking powder, baking soda, salt, flour, then mix. Stir in the
chips. Shape dough into 1inch balls.
Flatten a 1in chocolate chip cookie ball into a square and place on top of brownie/rollo.
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| After pre-baking brownies add mini rolo's and chocolate chip cookie dough |
Bake for 15 minutes.
Remove from oven and let cool 5 min then place a cookie sheet on top of the baking pan and flip the baking pan and cookie sheet upside down. The cookie sheet will be on the bottom with the inverted baking pan on top of it. Allow to cool completely, or at least 20 minutes.
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| After baking chocolate chip cookie layer, get a baking sheet ready |
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| Ready, flip! Let cool |
Yay! No more sunken middles, only delicious desserts :)
Note: With this recipe you will have leftover cookie dough, enough for about 4 cookies. I have tried to make the brownie layer thinner, but they were more difficult to remove from the pan.
