The very mention of “brownies” manages to create a magical spell of temptation – one that is not easily overcome. Some like their brownies oozy and chocolatey, while others like them chewy and fudgy. Others still prefer them to be simply soft and moist.  Regardless of which you prefer, all types of brownies are insanely delicious and one can never get enough.

Ali had been asking me to make a Molten Lava Cake for many days, while I was craving fudge brownies with a crispy top. To fulfill both our wishes, I decided to combine both; and with some inspiration from TV show MasterChef Australia, I made Lava Brownies. They turned out perfect, and I was amazed at the results: beautiful, indulgent and mouthwatering. I’m at a loss for words to describe just how heavenly this combination turned out.

Presentation is an important aspect for any desserts, especially one like Molten Lava Cake. All fancy restaurants dress this dessert beautifully. When I watch shows like MasterChef, I try to learn new ways to present my dishes. I have used this recipe multiple times now and have served it with ice cream and chocolate sauce, however I always felt like something was missing, the wow factor if you will. That is until I found some leftover salted caramel sauce in the fridge, and happened to drizzle them on top of the lava brownies, complimenting them perfectly. The recipe is now complete!

This makes for the perfect dessert or guilty midnight treat. Here’s how to do it:


Lava Brownie

  • Chocolate Chips or Cocoa Powder – ¾ cup
  • Caster Sugar – 1 cup
  • Butter – ¾ cup
  • Flour – 1 cup
  • Eggs – 3
  • Vanilla Essence – ½ teaspoon
  • Walnuts (optional) – ¼ cup (chopped)

Salted Caramel Sauce

  • Sugar – 1 cup
  • Butter – ½ cup
  • Cream – ½ cup
  • Salt – ½ teaspoon
  • Preparation time : 10-15 Minutes
  • Cooking time : 15-20 Minutes
  • Number of servings (yield) : 4 Individuals


Lava Brownie
  1. Preheat oven at 160 degrees Celsius. Prepare ramekins by oiling them
  2. In a saucepan, melt butter, sugar and cocoa powder together over a low flame. Stir until combined
  3. Remove from heat and set aside until slightly cooled (about 5 minutes)
  4. Once the chocolate mixture has cooled, add eggs one at a time along with vanilla
  5. Fold in the flour and walnuts and mix until fully combined
  6. Pour mixture into the prepared ramekins and bake for 10 to 12 minutes
  7. Bake brownies until the edges are firm and the center is still molten and runny
  8. Remove from oven. Run a knife around the edges to loosen and invert them onto the dessert plate. Serve immediately
  9. Drizzle chocolate sauce and salted caramel sauce and serve with walnut crumble or just a scoop of ice cream
  10. Brownies can be reheated in the microwave to serve later, but lava brownies are best served straight from the oven

Salted Caramel Sauce

  1. Combine sugar, butter and cream in a small saucepan over a low heat
  2. Whisk until sugar has completely dissolved
  3. Let it simmer for a while. Keep stirring until the sauce thickens
  4. Remove from heat and add salt. Set aside
  5. The sauce can be stored for a month in air tight bottles or jars

Fatima Ali

I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. As long as I can remember, cooking good food has been my passion and it makes me happy. My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me to watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes written in her recipe book. I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook I am now without passive guidance from each one of these.