Recipe: The Crownie

The Crownie (c) Nassima Rothacker

The Crownie (c) Nassima Rothacker - Credit: Nassima Rothacker

Here’s a recipe that will satisfy even the most hard to please chocoholics

It’s not quite a cookie and not quite a brownie: it’s the crownie. A densely chocolatey, soft yet crunchy biscuit packed with whole hazelnuts. The added sugar has a mellowing effect, so try making these with a high-percentage dark chocolate for a more intense cookie. Choose a chocolate with a roasted nut flavour such as those from Venezuela or Ecuador, or enjoy warm while the chocolate within is just molten.

Makes 16


200g butter, at room temperature

50g golden caster sugar

100g soft light brown sugar

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1 egg, beaten

275g plain flour

25g cocoa powder

1 teaspoon baking powder

200g dark chocolate, chopped into small pieces

200g whole roasted hazelnuts.


Preheat the oven to 160°c/gas 3 and line two baking trays with baking parchment.

In a mixing bowl, cream the butter and sugars together until pale and fluffy, then beat in the egg. Add the flour, cocoa powder and baking powder and stir until combined.

Add the chocolate and hazelnuts, then use your hands to bring everything together into a dough.

Using your hands, form 16 balls and place them evenly on the prepared baking trays before pressing them down to a thickness of 1.5cm.

Bake for 10-12 minutes on the middle shelf of the oven. They should be cooked but still slightly squidgy in the middle.

Serve warm, perhaps with ice cream and enjoy.

Taken from Hotel Chocolat: A New Way of Cooking with Chocolate

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