Ingredients

Method

• 226 g salted butter
• 320 g dark brown sugar
• 50 g caster sugar
• 1 extra-large free-range egg
• 1 extra-large free-range egg yolk
• 1 T vanilla extract
• 1 T plain full-cream Greek yoghurt
• 300 g cake flour
• 30 g Horlicks (malted milk powder)
• 1 t bicarbonate of soda
• 3 g salt
• 270 g milk chocolate or dark chocolate chips, plus extra for topping
• flaky sea salt, for sprinkling
• vanilla ice cream, for serving

Method

Ingredients

1. Melt the butter in a saucepan over a medium heat. Swirl or whisk continuously until it foams, turns golden brown and smells nutty. Remove from the heat immediately and pour into a mixing bowl. Allow to cool for 5 minutes.

2. Add the brown sugar and caster sugar to the browned butter and whisk until smooth and glossy.

3. Whisk in the egg, egg yolk, vanilla extract and Greek yoghurt until fully combined.

4. In a separate bowl, whisk together the cake flour, Horlicks, bicarbonate of soda and salt.

5. Add the dry ingredients to the wet and mix until just combined – don’t overmix. Fold in the chocolate chips.

6. Scoop the dough into 7 large portions and place into a greased 23 cm cast-iron pan, pie dish or baking tin. Gently press together and scatter extra chocolate chips over the top.

7. Cover and chill for 1 hour to allow the dough to firm up and deepen in flavour.

8. Preheat the oven to 180°C. Bake for 18–22 minutes until the edges are golden and crisp but the centre is still soft and slightly underbaked.

9. Sprinkle with sea salt and allow to rest for 10 minutes before serving warm with scoops of vanilla ice cream.

Cook’s note: Horlicks adds a malted caramel flavour that enhances the brown butter and chocolate. For the best texture, don’t overbake – the centre should stay soft and gooey.

Find more dessert recipes here

Photograph: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food Assistant: Nadia Meyer