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Brown Butter Deep Dish Cookie

Prep Time 15 minutes
Cook Time 32 minutes
Total Time 45 minutes
Servings: 2 8-oz ramekins
Course: Dessert
Cuisine: American

Ingredients
  

Brown Butter Deep Dish Cookie
  • ½ cup 113 g unsalted butter, browned
  • ¾ cup 150 g brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp vanilla bean paste
  • ¾ cup + 2 tbsp 105 g all-purpose flour
  • ½ tsp baking powder
  • ½ tsp fine sea salt
Brown Butter Caramel
  • ¼ cup 50 g brown sugar
  • 1 tbsp 14 g unsalted butter
  • 2 tbsp 30 g heavy cream
  • ¼ tsp vanilla bean paste
  • Pinch salt
For Serving
  • Vanilla ice cream
  • Flaky sea salt optional

Equipment

  • 2 8-oz ramekins oven safe
  • Baking sheet to place ramekins on
  • Small saucepan-
  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Digital kitchen scale
  • Skewer or toothpick

Method
 

Brown the Butter
  1. Melt the butter in a saucepan over medium heat.
  2. Continue cooking, swirling occasionally, until deeply golden and nutty.
  3. Pour into a bowl and cool slightly.
  4. Weigh out 92 g browned butter for the batter.
Make the Batter
  1. Preheat oven to 350°F (175°C).
  2. Butter two 8-oz ramekins and place on a baking sheet.
  3. Whisk browned butter and brown sugar until glossy.
  4. Whisk in egg, yolk, and vanilla until smooth.
  5. Fold in flour, baking powder, and salt just until combined.
  6. Divide batter evenly between ramekins, filling each about ¾ full.
Bake
  1. Bake for 30–32 minutes, until:
  2. Edges are fully set
  3. Tops are matte with slight cracking
  4. Centers are soft and gooey but not loose
Make the Caramel (While Ramekins Bake)
  1. Combine brown sugar, butter, heavy cream, vanilla, and salt in a small saucepan.
  2. Cook over medium-low heat, stirring constantly, until smooth and slightly bubbling.
  3. Remove from heat and keep warm.
Finish & Serve
  1. Rest ramekins for 5 minutes.
  2. Using a skewer or toothpick, poke holes all over the surface.
  3. Pour warm caramel over each ramekin, reserving some sauce to spoon over the ice cream.
  4. Top with vanilla ice cream, drizzle with remaining caramel, and finish with flaky sea salt.
  5. Serve warm.

Notes

  • This dessert is intentionally soft in the center — do not bake until firm.
  • Batter can be made ahead and refrigerated up to 24 hours. Let sit at room temperature 30–40 minutes before baking.
  • Easily doubled or tripled for a crowd.

Storage

This dessert is best enjoyed warm and freshly baked. The texture is at its peak within the first 20–30 minutes after coming out of the oven.

Make Ahead

The batter can be prepared in advance and divided into the ramekins. Cover tightly and refrigerate for up to 24 hours.
Before baking, let the ramekins sit at room temperature for 30–40 minutes to take the chill off. Bake as directed, adding 2–3 additional minutes if needed.
The caramel can also be made ahead of time, and reheated before pouring over the final dessert.