Wednesday, November 5, 2014
Cherry Brownie Sundaes Recipe
For the brownies:
1/2 lb cherries
1/4 cup port
1 box brownie mix (I use Ghirardelli Dark Chocolate Brownies), or your favorite brownie recipe, prepared according to direction
Vanilla ice cream, for serving
For the roasted cherry-port sauce:
1/2 lb cherries
1/2 cup port
1/3 cup sugar
Preheat oven to 425.
Remove stems, pit cherries, and then cut in half (or quarters if very large).
Place in a small baking dish with 1/4 cup of port.
Roast for 30 minutes, until the cherries are very soft and the port has slightly reduced (you’ll have 2-3 Tbsp of liquid).
Set the cherries aside to cool while you prepare your brownies according to directions.
Reduce oven heat according to your brownie recipe.
Grease an 8×8 baking pan.
As the last step in making the brownie batter, stir in the cherries and accumulated juices and then transfer to the baking pan.
Bake until a knife inserted in the center of the brownies comes out with moist crumbs attached (~45 minutes in my oven).
To make the cherry port sauce, remove the stems and pits from the remaining 1/2 lb cherries.
Quarter the cherries and then coarsely chop.
Add to a small sauce pan with the port and sugar, cooking over medium-high until it begins to boil.
Reduce heat to medium and simmer for 35-40 minutes, until very thick and syrupy (you’ll have ~1 cup of sauce).
Serve brownies topped with a scoop of ice cream and a spoonful of warm cherry-port sauce.
Leftover sauce will keep in the fridge for several days, serve rewarmed.
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brownie ice cream sundae
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