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 unsweetened 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, for serving; Maraschino cherries, for serving

This Caramel Hot Fudge Brownie Sundae is a warm, gooey chocolate dessert with a rich caramel center and a fudgy sauce underneath. I love serving it with vanilla ice cream and a cherry for an easy dessert that feels special.

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 unsweetened 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, for serving

Maraschino cherries, for serving

Directions

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

I unwrap the caramels and set them aside.

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

In another bowl, I mix the remaining 1/2 cup granulated sugar, remaining 1/4 cup cocoa powder, and brown sugar.

I heat the milk and butter until the butter melts, then I let it cool slightly and stir in the vanilla.

I pour the milk mixture into the flour mixture and whisk until smooth.

Then I divide the batter evenly among the ramekins, then spoon the brown sugar mixture over each one.

I place 4 caramels on top of each ramekin and carefully pour boiling water over the top.

Next I bake for 17 to 19 minutes, until the edges are set and the centers are still slightly wobbly.

I let the desserts cool for 20 to 30 minutes, then I serve them warm with vanilla ice cream and a maraschino cherry.

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 for crunch. I can also use chocolate caramels for extra richness or swap vanilla ice cream for chocolate, coffee, or salted caramel ice cream.

For a stronger caramel flavor, I drizzle extra caramel sauce over the ice cream before serving.

Storage/Reheating

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

To reheat, I warm each ramekin in the microwave in short intervals until the brownie is warm and saucy again. I add the ice cream only after reheating.

FAQs

Can I make this dessert ahead of time?

Yes, I can prepare the ramekins ahead and refrigerate them before baking. I let them sit at room temperature for a short time before baking.

Can I use a baking dish instead of ramekins?

Yes, I can use a baking dish, but the baking time may need to be adjusted. I check for set edges and a soft center.

Why do I pour boiling water on top?

The boiling water helps create the hidden hot fudge sauce underneath the brownie layer.

Can I use caramel sauce instead of soft caramels?

I prefer soft caramels because they melt into pockets of caramel, but caramel sauce can work for a softer, more blended filling.

Should this be served warm?

Yes, I like serving it warm so the fudge and caramel stay gooey and the ice cream melts slightly on top.

Conclusion

This Caramel Hot Fudge Brownie Sundae is rich, cozy, and easy to make. I love how each ramekin turns into its own warm chocolate sundae with caramel, hot fudge, ice cream, and a cherry on top.

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