Roast Cherry Dark Chocolate Brownie Sundaes

Roast Cherry Dark Chocolate Brownie Sundae
The cherry season has been nice and long and they are still plentiful and cheap which is good because I recently came across the idea of using them to make roast cherry brownies on Foodie Bride which I just had to try! I always enjoy roasting things because it tends to concentrate and strengthen their flavour and I really liked the sound of hitting the little nuggets of concentrated cherry flavour deep under the surface of chocolate brownies!

Roast Cherry Dark Chocolate Brownies

Not only are the cherries for the brownies roasted but they are tossed in and roasted in port; how decadent! Once the cherries are roasted you just need to mix them into the brownie batter and bake them as you normally would. Speaking of the brownie batter, I went with a really easy, made from scratch recipe that uses melted dark chocolate for the chocolate flavour.

Chocolate and cherries are a match made in heaven and these irresistible roasted cherry dark chocolate brownies show you just why! As if the brownies were not good enough already but try serving them topped with a scoop of melting vanilla ice cream and a cherry and port sauce and they become absolutely divine!

Roast Cherry Dark Chocolate Brownie Sundaes

Roast Cherry Dark Chocolate Brownie Sundaes

Dark chocolate brownies filled with chunks of roasted cherries and served as a sundae topped vanilla ice cream and a cherry port sauce.


Servings: make 9 servings

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Printable Recipe
Ingredients
  • 2 cups cherries, pitted and halved
  • 1/4 cup port
  • 6 ounces dark chocolate (70-75% preferred or bittersweet), coarsely chopped
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups cherries, pitted and halved
  • 1/4 cup port
  • 1/4 cup sugar
Directions
  1. Toss the cherries in the port, place them on a baking sheet in a single layer, roast in a preheated 450F oven for 30 minutes and set aside to cool.
  2. Melt the dark chocolate and butter in a double boiler.
  3. Mix the flour, baking powder and salt.
  4. Mix the eggs, sugar and vanilla extract, mix in the melted chocolate and fold in the flour followed by the cherries.
  5. Pour the mixture into a greased 8x8 inch baking pan and bake in a preheated 350F oven until a toothpick pushed in the center comes out clean, about 15-20 minutes.
  6. Meanwhile, bring the cherries, port and sugar to a boil in a saucepan over medium heat, reduce the heat and simmer until thick and syrupy, about 30-40 minutes.

Similar Recipes:
Black Forest Pancakes
Apricot White Chocolate and Macadamia Nut Blondies
Mayan Orange Brownies
Cherry and Chocolate Stracciatella Ice Cream
Balsamic Roasted Cherry, Dark Chocolate and Brie Grilled Cheese Sandwich

37 comments:

Gerry @Foodness Gracious said...

THUD! That was me falling on the floor..seriously this looks evil good!

fabricpixie said...

LOVE your recipes and always trying to convert them to low carb and no sugar. I think I can do it for sure with this one!

Thanks for making my mouth water!

Mel in Seattle said...

These look SO good, but I'm wondering if there is anything non-alcoholic I can use to substitute for the port. Usually it's pretty easy to find substitutes for alcohol, but I fear that in this recipe the port is pretty integral for the flavor. Any ideas?

Kevin said...

Mel in Seattle: You could easily skip the port or you could replace it with a splash of balsamic vinegar.

Anonymous said...

The recipe lists 2 cups of cherries twice. Is this correct - 4 cups total?

Anonymous said...

The alcohol content would bake/boil out of the wine and render the dessert non-alcoholic, but you'd still get the desired taste.

Raffaella said...

Simply FABULOUS!!!

Lea Ann (Cooking on the Ranch) said...

That just looks and sounds amazing. I've even got port on hand. I saw you on the list for the event in portland. Look forward to meeting you.

mountain mama cooks said...

Forget the brownies, I could eat a bowl of those roast cherries all on their own. So beautiful!

Ciao Chow Linda said...

This is wickedly delicious Kevin.

Shelbyrlff said...

This is the first recipe I've seen in a long time that's made me go uuuhhhshguh.

Callie Grayson said...

Mel go with the balsamic vinegar as Kevin suggests, it is a wonderful substitute!! Really well with strawberries too!

Kevin, this looks so very good! 2 of my favorite flavors together

xx
callie

Shut Up & Cook said...

I have a bag of cherries in my fridge that I wasn't sure what to do with...now I am!

Ashley @ Wishes and Dishes said...

This looks heavenly!

Tara said...

Oh so good, I am going to add this to my Mouth Watering Mondays post this Monday. Come on over to see it at www.noshingwiththenolands.com Cheers, Tara

Kathleen Richardson said...

Delicious, I'm sure,Kevin! Yum! I see cherries are front and center at our local Wegmans Supermarket and at a great low price, too.

Keep writing...

isaiah43123 said...

You keep showing us delectable desserts like this, I'll never lose 20 pounds by January. :)

Spencer said...

Looks absolutely delicious! I wouldn't be sharing that with anyone else.

Emily said...

looks delicious!

Katrina @ Warm Vanilla Sugar said...

This sounds awesome! Love this chocolate-cherry scrumptious treat!

janet @ the taste space said...

That looks like one deliciously decadent dessert, Kevin!!

Joanne said...

I saw these on shawndas site and cried a little, they are so beautiful!

Ashley Bee (Quarter Life Crisis Cuisine) said...

This looks too good. I love dark chocolate with cherries, it's just the best combo.

Amish Stories said...

I tell you what I could have me some of that right about now! Richard

Arty Alvarado said...

mmm. that rich

Anonymous said...

must have ...

We Are Not Martha said...

Wow! This looks absolutely amazing! And it sounds just as good. Roasted cherries and chocolate?? Mmmmm!

Sues

Shiana Agarwal said...

This is really interesting…
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sahrish ali said...

This looks tasty. I love brownie. Thanks for sharing this lovely recipe.

GaNeane Lewis said...

I just made this...this is SO DECADENT and RICH!!!! Definitely not one of the brownies that you can just polish off in a sitting...one serving and I'm GOOD for at least a day or so!! It is VERY VERY GOOD!!!!

Kevin said...

Anonymous: Yes, two cups for the cherries in the brownies and two for the cherry sauce to top them with.

Anonymous said...

How did I miss THIS recipe??? Holy Cow, That is outta this world!

Angela said...

This was so good, that I made it again this weekend. This time, I wanted the sauce to be a little thicker, so I added a small amount of cornstarch (mixed with cold water) into the pot near the end of the cooking time. Nice....

Gauri Gharpure said...

Wow!

MerciBlahBlah said...

Just wanted to pop in and tell you I made these last weekend, and they are my new favorite dessert. SOOOOO so good. Those were the richest, gooiest brownies ever, and don't even get me started on the roasted cherry port sauce. Guh. Love love loved them!!

Corinthian said...

Just curious what type of sugar is best?

White/brown/muscovado/granulated/caster/confectioner's?

Thanks! Looks yummy.

Kevin Lynch said...

Corinthian: I like white but brown, muscovado and granulated would work as well.

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