A warm, gooey chocolate brownie dessert with a hidden hot fudge layer and pockets of melted caramel, served sundae-style with ice cream and a cherry.

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

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Preheat oven to 350°F and place seven 1-cup ramekins on a rimmed baking sheet.
Unwrap the caramels and set aside.
In a bowl, whisk together 3/4 cup granulated sugar, flour, 1/4 cup cocoa powder, baking soda, and salt.
In another bowl, mix remaining 1/2 cup granulated sugar, remaining 1/4 cup cocoa powder, and brown sugar.
Heat milk and butter until butter melts. Let cool slightly, then stir in vanilla extract.
Pour milk mixture into flour mixture and whisk until smooth.
Divide batter evenly among ramekins.
Spoon the brown sugar mixture evenly over each ramekin.
Place 4 caramels on top of each ramekin, then carefully pour boiling water over each.
Bake for 17 to 19 minutes until edges are set and centers are slightly wobbly.
Cool for 20 to 30 minutes, then serve warm with vanilla ice cream and a maraschino cherry.

Add chopped pecans or walnuts for extra texture.

Use chocolate caramels for a richer flavor variation.

Drizzle extra caramel sauce over ice cream for enhanced sweetness.

Store leftovers covered in the refrigerator for up to 3 days.

Reheat in the microwave in short intervals until warm and saucy.

Ramekins can be prepared ahead and refrigerated before baking.

A baking dish can be used instead of ramekins; adjust baking time as needed.