St. Louis gooey butter

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F (175°C). Line an 8×8 anodized pan with parchment, leaving an overhang.

Step 2

In a medium bowl, whisk melted butter, granulated sugar, brown sugar, yogurt, milk, and vanilla until glossy and cohesive.

Step 3

Sift cake flour, cornstarch, baking powder, baking soda, and salt directly over the bowl.

Step 4

Fold gently until the batter is smooth. Do not overmix.

Step 5

Spread evenly into the prepared pan.

Step 6

In a separate bowl, beat cream cheese and softened butter until smooth.

Step 7

Add powdered sugar, cornstarch, vanilla, and salt; mix until thick and glossy

Step 8

Add 30-40 g milk gradually until the mixture becomes thick-pourable, like brownie batter or warm frosting.

Step 9

Dollop or pour over the base layer and smooth lightly. The topping may sink slightly - this is correct

Step 10

Bake 35-40mins The edges should be golden and set; the center should remain glossy with a slow, thick wobble, not liquid but not cakey. Remove from the oven and cool in the pan for 1 hour.

Step 11

For clean slices and proper gooey structure: - Chill 3–4 hours minimum. - Overnight is ideal for the signature stacked, custardy texture. To serve warm and molten: - Warm slices at 250°F for 8-10 minutes.