dI love surprises and this Caramel Hot-Fudge Brownie Sundae certainly was one. This recipe is based on Hershey’s Hot Fudge Pudding Cake. I have made chocolate pudding cakes before and they always lacked the punch the Lemon Raspberry Pudding cake has. This is more of a brownie with hot fudge on the bottom and it is outstanding.
Why a Pudding Cake?
Truth to tell, I was looking for something simple and really good. Pudding cakes are like magic. A batter is put in the bottom of a pie plate or bowl and then a topping is added. The whole thing is covered in really hot water. For the caramel version, place 4 Werther’s Original Soft Caramels on the top of each cup before I poured the water over. I popped it in the oven for about 18 minutes. It puffed up and filled the cup but sank a bit as it cooled. The cake which comes to the top is more of a brownie, the hot fudge and caramel are on the bottom. It should be served warm. The ice cream will melt just enough to make a second sauce. I couldn’t believe how good it was, especially since it is an all in one brownie and hot fudge sauce. No need to make each one separately.
Full disclosure demands that I tell you the individual Caramel Hot-Fudge Brownie Sundae is rather ugly as it cools and slumps downward. I stirred it to bring some of the hot-fudge and caramel to the top. However, a big scoop of vanilla ice cream topped with a cherry makes the side invisible. At least it did for me. After the shoot, my husband and I each grabbed a spoon a vied for bites.
There honestly isn’t much to making this Caramel Hot Fudge Brownie Sundae so I didn’t include a ton of how to’s. One thing I should mention though is this can also be made in a 9” pie pan. I like the individual ones because the sauce on the bottom is equal.
Do You Think It’s Good with No Ice Cream?
Just to make sure the Caramel Hot-Fudge Brownie Sundae is also good at room temperature with no ice cream, I just ran in to take another bite now that it’s cool and I can tell you it certainly is!
Caramel Hot-Fudge Brownie Sundae
1 1/4 cups granulated sugar, divided (250 grams or about 9 ounces)
1 cup all-purpose flour (140 grams or 5 ounces)
1/2 cup natural cocoa* (50 grams or 1 3/4 ounces)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter (75 grams or2 2/3 ounces)
2 teaspoons vanilla
1/2 cup light brown sugar, packed (100 grams or 3 1/2 ounces)
1 1/4 cups very hot water
2 bags Werther’s Original Soft Caramels, optional
Vanilla Ice Cream
*Such as Hershey’s or Ghirardelli 100% cocoa
Heat the oven to 350°F. Place eight 3/4 cup ramekins or pudding cups such as these from Pyrex on a half sheet pan. Set aside.
Whisk together 3/4 cup granulated sugar (150 grams or 5 1/3 ounces), flour 1/4 cup cocoa (25 grams or a scant ounce), baking powder and salt.
In a 1 cup container microwave the milk and butter together to melt the butter. Cool to lukewarm if necessary. Add the vanilla, whisk together and pour the wet ingredients over the above mixture whisking until smooth.
Place 1/3 cup batter in each cup or spread all of it in the bottom of a 9” pie pan. Set aside.
Whisk together the remaining 1/2 cup granulated sugar (100 grams or 3 1/2 ounces), the brown sugar and remaining cocoa. Sprinkle 2 1/2 tablespoons mixture over the batter in the cups. Alternatively, sprinkle all the mixture over the batter in the pie pan.
If using, place 4 caramels on top of each cup or loosely cover the top of the pie pan with the caramels. Pour 2 1/2 tablespoons very hot water over each cup or the whole 1 1/4 cups over the pie pan.
Bake the cups for 17 to 19 minutes, just until the center of the cake is almost set but do not over bake or there won’t be any sauce. If using the pie plate bake 30 to 35 minutes or until the center is just set.
Cool for about 30 minutes, serve with a large scoop of vanilla ice cream with a cherry on top.
Am I right? Tell me what you think
Sit back and enjoy the best Caramel Hot-Fudge Brownie Sundae ever!