Name: Caramel Hot Fudge Brownie Sundae
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/4 cups granulated sugar, divided; 1 cup all-purpose flour; 1/2 cup natural cocoa powder, divided; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup brown sugar; 1/2 cup milk; 5 tablespoons butter; 2 teaspoons vanilla extract; 1 1/4 cups boiling water; 28 soft caramels; Vanilla ice cream; Fresh berries

Why You’ll Love This Recipe

I love this recipe because it gives me the best parts of a brownie, a pudding cake, and an ice cream sundae in one dessert. The edges bake up soft and cakey, while the center stays warm and saucy.

I also like that each serving is baked in its own ramekin, so it feels personal and easy to serve. The caramel melts into the chocolate dessert and makes every spoonful rich and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/4 cups granulated sugar, divided

1 cup all-purpose flour

1/2 cup natural cocoa powder, divided

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup brown sugar

1/2 cup milk

5 tablespoons butter

2 teaspoons vanilla extract

1 1/4 cups boiling water

28 soft caramels

Vanilla ice cream

Fresh berries

Directions

I preheat the oven to 350°F and place seven 1-cup ramekins on a rimmed baking sheet.

I unwrap the caramels and set them aside. When they feel too soft to unwrap easily, I chill them briefly first.

In a medium bowl, I whisk together 3/4 cup granulated sugar, flour, 1/4 cup cocoa powder, baking soda, and salt.

In a second bowl, I whisk together the remaining 1/2 cup granulated sugar, remaining 1/4 cup cocoa powder, and brown sugar.

I heat the milk and butter In a microwave-safe cup just until the butter melts. Then I let it cool slightly, then whisk in the vanilla extract.

I pour the milk mixture over the flour mixture and whisk until a smooth batter forms.

Then I divide the batter evenly among the ramekins, using about 1/3 cup per ramekin.

I spoon about 2 tablespoons plus 1 teaspoon of the brown sugar mixture over each ramekin, then place 4 caramels on top.

I spoon about 2 tablespoons plus 1 teaspoon of boiling water over each ramekin.

Next I bake for 17 to 19 minutes, until the edges are set but the centers still look slightly wiggly.

I cool the ramekins for 20 to 30 minutes, then serve them warm with vanilla ice cream and fresh berries.

Servings and Timing

This recipe makes 7 servings.

Prep time: 30 minutes

Cooking time: 25 minutes

Total time: 55 minutes

Calories: 362 kcal per serving

Variations

I like adding chopped pecans or walnuts before baking for a little crunch.

Sometimes I use chocolate chips instead of some of the caramels for an extra chocolatey version.

I can swap the fresh berries for sliced bananas, strawberries, or a drizzle of extra caramel sauce.

Storage/Reheating

I store leftover ramekins covered in the refrigerator for up to 3 days.

To reheat, I warm one ramekin in the microwave in short intervals until the center is warm again. I add the ice cream and berries only after reheating.

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FAQs

Can I make this dessert ahead of time?

I can prepare the dry mixtures ahead of time, but I like baking the sundaes fresh so the centers stay warm and gooey.

Can I use a baking dish instead of ramekins?

I can use a baking dish, but the baking time may change. I watch for set edges and a slightly soft center.

Why do I add boiling water on top?

I add boiling water because it helps create the hot fudge sauce underneath while the dessert bakes.

Can I skip the caramels?

I can skip them, but I love the caramel flavor they add. Without them, the dessert will still be chocolatey and saucy.

What should I serve with this sundae?

I like serving it with vanilla ice cream and fresh berries, but whipped cream or extra caramel sauce also works well.

Conclusion

This Caramel Hot Fudge Brownie Sundae is rich, warm, and easy to serve in individual portions. I love how the chocolate, caramel, ice cream, and berries come together in one cozy dessert.

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