Caramel Hot Fudge Brownie Sundae

This Caramel Hot Fudge Sundae sits in a clear glass with a container with a scoop of vanilla ice cream with a cherry on top.

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You're going to love the ease of making this Caramel Hot Fudge Brownie Sundae. A couple of bowls, a whisk, and some measuring cups are all you need for this all in one treat.

Prep Time30

Cook Time25

Total Time55

Course: Dessert, Ice Cream

Cuisine: American

Keyword: Brownie sundae, brownies, Hot fudge brownie sundae

Servings: servings

Calories: 362kcal

Author: Helen S. Fletcher

Equipment

7 1 cup ramekins or pudding cups
OR
1 9" ple plate

Ingredients

1 ¼ cup granulated sugar, divided (250 grams)
1 cup all-purpose flour (140 grams)
½ cup natural cocoa* divided (50 grams)
¼ teaspoon baking soda
¼ teaspoon salt
½ cup brown sugar (100 grams)
½ cup milk, whole or 2%
5 tablespoons butter (75 grams)
2 teaspoons vanilla extract
1 ¼ cup boiling water
28 Werther's soft caramels
vanilla ice cream
Marachino cherries
Hershey's or Ghiradelli 100% cocoa are natural

Instructions

Preheat the oven to 350°F. Place seven 1 cup ramekins or pudding cups on a rimmed half sheet baking pan. Set aside.
Unwrap all of the caramels and set aside. If they are warm and difficult to unwrap, place in the freezer for about 5 minutes. Set aside in a single layer.
Whisk together in a medium bowl half the granulated sugar ¾ cup (150 grams), the flour, half the cocoa, ¼ cup cocoa (25 grams), baking soda and salt. Set aside.
In a second bowl, whisk together the remaining ½ cup granulated sugar (100 grams), the remaining ¼ cup cocoa (25 grams) and the brown sugar. Make sure the cocoa is mixed in completely. Set aside.
In a 1 cup container, microwave the milk and butter just to melt the butter. Cool to lukewarm if necessary. Add the vanilla and whisk together. Pour this over the flour mixture and whisk to make a smooth batter.
Place ⅓ cup batter in each ramekin. Alternatively, spread all of the batter into a 9" pie pan.
Spoon 2 tablespoons +1 teaspoon of the brown sugar mixture into each other the ramekins over the batter. Alternatively add all of the brown sugar mixture of the batter in the 9" pie pan. Shake the ramekins or pie plate to even out the dry ingredients.
Place 4 caramels in each ramekin or all of them in the 9" pie plate on top of the dry ingredients.
Boil 1 ¼ cup water. Spoon 2 tablespoons +1 teaspoon over the caramels in the ramekins or all of it over in the pie pan.
Bake for about 17 to 19 minutes just until the brownie is set around the edges but the middle is still wiggly. Do not over bake or there won't be any fudge sauce. The 9" pie pan may take longer.
Cool about 20 or 30 minutes. Serve with a scoop of vanilla ice cream and top with a cherry.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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Make Ahead Notes

1. Prep all the ingredients as called for and unwrap all the caramels. Cover bowl #2. Refrigerate the caramels if it's warm to keep them from sticking together.

2. Assemble the cups through Step 8. Refrigerate, covered, up to 2 days ahead.

3. Shortly before serving add the 2 tablespoons +1 teaspoon of the #2 bowl to each of the cups.

4. Add the caramels.

5. Pour the 2 tablespoons +1 teaspoon hot water over and bake as called for.

6. Cool for about 20 minutes, top with ice cream and a cherry and serve.

Notes:

Make sure the water is boiling when you pour it over the top of the ingredients.

Making it in ramekins ensures that everyone gets the same amount of the fudge on the bottom.

Chill the caramels briefly if they are warm and difficult to unwrap.

Hershey's regular cocoa or Ghiradelli 100% cocoa are both natural cocoas.

Dark brown sugar provides the most taste.

Nutrition