Preheat oven to 350F (170C).
Grease and line a 20cm springform cake tin
Brown Butter: In a large saucepan, let butter melt on medium high heat, stirring occasionally. It will look like its splitting with white flecks all around but that will soon turn into foam. Once foaming keep stirring until the first hint of brown appears and mixture turns nutty, immediately remove from heat
Let brown butter sit for 5 minutes and cool slightly
Using an electric mixer, beat in sugars
Blend in the egg and essences, beating well after each addition – the mixture is very brown at this point and looks like it has chocolate in it
Sift in plain flour and baking powder
Using a wooden spoon, stir the dry ingredients into the wet until only a few streaks remain
Add in the chocolate chips
Stir until well combined but do NOT over-stir – it will be a very thick batter
Spoon batter into cake tin, spread and smooth top
Bake for 20-22 minutes or until the edges are puffy, on the slightly firmer side and lightly browned (the centre will look all crackly and undone but that is similar to a brownie crust that forms)
Let cool in oven for 10 minutes with door ajar (prevents sinking)n – the smell is intoxicating
Let cool to room temperature before releasing. Refrigerate for 30 minutes before serving on a platter and decorating with sauce and mini kisses.
To serve, turn out cookie cake onto a platter.
Slather in hot fudge sauce according to how you wish.
Top and decorate with mini caramel chocolates.
Refrigerate for 3-4 hours until chocolate has set.
Store at room temperature if weather is fine (otherwise in fridge) and let come to room temperature before serving.