Preheat your oven to 180°C and lightly grease a small 18cm cast iron skillet pan.

Place the butter in a saucepan and cook over medium heat until melted. Continue to cook, swirling the pan often, until lightly browned and toasted. Remove from the heat and stir in 2 tsp water. Pour into a mixing bowl to stop if from cooking further and allow to cool for a few minutes.

Stir in the sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix and stir to form a soft dough. Place half the dough in another mixing bowl and incorporate the sifted Cocoa Powder. Add some chocolate chips to each dough.

Press the cookie dough into the prepared skillet, alternating flavours to create a marbled effect and sprinkle over a few more chocolate chips.

Bake for 15-20 minutes or until cooked through but still deliciously gooey in the centre.

Sprinkle over a pinch of salt flakes, top with ice cream and enjoy immediately straight from the pan.

Tip: For an extra decadent treat, drizzle with chocolate sauce.

If you want to skip the brown butter step, simply use 60g melted butter.