Roasted Cherry Brownie Sundaes with Cherry Port Sauce
Roasted cherries elevate any brownie recipe or mix! These brownies are topped with vanilla ice cream and Cherry Port Sauce for the ultimate brownie sundae for cherry lovers!
Servings 16 or more
Ingredients
For the Brownies:
- ½ pound fresh cherries stems and pits removed, cut in half or quartered
- ¼ cup port wine
- Your favorite brownie mix
- Ingredients to prepare brownie mix according to package directions oil, eggs, water, etc.
For the Cherry Port Sauce:
- 1 pound fresh cherries stems and pits removed, coarsely chopped
- 1 cup port wine
- ¾ cup sugar
For the Sundaes:
- Vanilla ice cream store bought or homemade
Instructions
Make the Brownies:
- Preheat oven to 425°F.
- Place cherries in a small baking dish with the port. Roast for 30 minutes, until the cherries are very soft and the port has slightly reduced (you'll have 2 - 3 tablespoons of liquid). Set the cherries aside to cool.½ pound fresh cherries, ¼ cup port wine
- Meanwhile, prepare brownies according to package directions, reducing oven heat according to your brownie recipe.
- 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.
Make the Sauce:
- Add the cherries to a small saucepan with the port and sugar, cooking over medium-high until it begins to boil.1 pound fresh cherries, 1 cup port wine, ¾ cup sugar
- Reduce heat to medium and simmer for 35-40 minutes, until very thick and syrupy.
Assemble the Sundaes:
- Serve brownies topped with a scoop of ice cream and a spoonful of warm cherry-port sauce.
Notes
Frozen cherries can be used in place of fresh but may need to roast longer.
Leftover sauce will keep in the fridge for several days; rewarm before serving.
Source: Adapted from Confections of a Foodie Bride (now called The Brewer and the Baker)
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