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. Instead of making brownies, this recipe is based on Hershey’s Hot Fudge Pudding Cake. There is no need to make a brownie and a hot fudge sauce. This is an all in one recipe with very little prep time.
I have made chocolate pudding cakes before and they always lacked the punch my Lemon Raspberry Pudding cake has. But this recipe is more of a brownie sundae with hot fudge sauce on the bottom and it is outstanding. By adding a few caramels it takes it over the top.
Other ice cream confections make the Easy Hawaiian Sundae, Magic Shell for Ice Cream, Meringue Shells to hold your ice cream, and the zippy Hot, Hot Fudge Sauce.
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What is a Pudding Cake?
Pudding cakes are like magic. A batter is put in the bottom of a pie plate or bowl and then a topping is added and the whole thing is covered in really hot water. For the caramel version, 4 Werther’s Soft Caramels are placed on top of each cup before really hot water is poured over everything.
Then the magic happens. After baking for a few minutes the brownie comes to the top and the hot fudge and caramel sauce are on the bottom. It should be served warm with a big scoop of vanilla ice cream. The ice cream will melt just enough to make a second sauce.
While I made these in individual containers it can also be made in a 9” pie pan. I give you both options.
Why You’ll Want to Make this Recipe
- It’s full of chocolatey, caramel goodness.
- There’s no mixer or processor just a couple of bowls, whisk and utensils.
- It can be made in individual containers or in a 9″ pie plate.
- It’s super easy and quick to make.
- It’s super delicious with very little work.
Recipe Ingredients
FRONT ROW: Marachino cherries, salt, baking soda, natural cocoa, vanilla, unsalted butter.
MIDDLE ROW: Granulated sugar, brown sugar, all-purpose flour, milk
BACK ROW: Vanilla ice cream, Werther’s caramels, water.
Important Ingredients
Werther’s Carmels are as close as I can get to my homemade and best ever Caramel. Brach’s just isn’t the same.
Natural cocoa such as Hershey’s or Ghiradelli 100% Cocoa is what you need for this recipe. Do not use Dutch cocoa.
Baking Soda is the leavening agent when using natural cocoa.
If the caramels are difficult to unwrap, place them in the freezer for a few minutes and the papers will come off very easily.
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Unwrap all of the caramels first. Set aside.
Step 1. In a medium size bowl, combine ¾ cup granulated sugar, all-purpose flour, baking soda, salt and ¼ cup natural cocoa. Step 2. Whisk them together and set aside. This is bowl #1. Step 3. In a second bowl, combine the brown sugar, the remaining ¾ cup granulated sugar and remaining ¼ cup natural cocoa Whisk together, making sure to get all the lumps of cocoa incorporated, and set aside. This is bowl 2.
Step 5. Put the unsalted butter and milk in a 1 cup measuring cup or small bowl. Microwave just to melt the butter. Step 6. Add the vanilla and let cool to lukewarm. Step 7. When cooled, pour it over the bowl #1 with the flour in it. Whisk until smooth. Step 8. Place ⅓ cup of batter in each of 7 cups. I used a regular measuring cup for this.
Step 9. Add 2 tablespoons +1 teaspoon of the mixture in bowl #2 over the batter in each cup. If there is any leftover, just add it to the cups. Step 10. Place 4 caramels in each cup. Step 11. Pour 2 tablespoons + 1 teaspoon boiling water into each cup. Step 12. Bake as called for. The brownie should be set around the edges but the middle should still be wiggly. Cool slightly before serving.
Make Ahead Notes
- 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.
- Assemble the cups through Step 8. Refrigerate, covered, up to 2 days ahead.
- Shortly before serving add the 2 tablespoons +1 teaspoon of the #2 bowl to each of the cups.
- Add the caramels.
- Pour the 2 tablespoons +1 teaspoon hot water over and bake as called for.
- Cool for about 20 minutes, top with ice cream and a cherry and serve.
Recipe FAQS
Bertha Palmer of the The Palmer House Hotel in Chicago is credited with inventing the brownie in 1893. She wanted a portable, chocolate cake-like dessert for boxed lunches at the World’s Columbian Exposition. It is not known who invented the brownie sundae.
While it can vary, the basics are a chocolate brownie, vanilla ice cream, chocolate or hot fudge sauce with a cherry on top. Variations include chopped nuts on top, caramel sauce along with chocolate or instead of the chocolate.
Because it is all made together, the brownie and the fudge sauce. No need to make them separately.
Expert Tips
- Make sure the water is boiling when you pour it over the top of the ingredients.
- Making it in individual bowls 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.
Great Summer Desserts
Love these Caramel Hot Fudge Brownie Sundaes? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.
Caramel Hot Fudge Brownie Sundae
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.
Instructions
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Preheat the oven to 350°F. Place seven 1 cup ramekins or pudding cups on a rimmed half sheet baking pan. Set aside.
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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.
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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.
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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.
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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.
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Place ⅓ cup batter in each ramekin. Alternatively, spread all of the batter into a 9″ pie pan.
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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.
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Place 4 caramels in each ramekin or all of them in the 9″ pie plate on top of the dry ingredients.
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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.
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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.
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Cool about 20 or 30 minutes. Serve with a scoop of vanilla ice cream and top with a cherry.
Notes
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
Serving: 7gCalories: 362kcalCarbohydrates: 69gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 24mgSodium: 200mgPotassium: 164mgFiber: 3gSugar: 52gVitamin A: 278IUCalcium: 48mgIron: 2mg
