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Roast Cherry Dark Chocolate Brownie Sundaes

[heart_this] · Jul 28, 2012 · 39 Comments

Roast Cherry Dark Chocolate Brownie Sundae

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

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

Roast Cherry Dark Chocolate Brownie Sundaes

Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 9

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

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/230C 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 8×8 inch baking pan and bake in a preheated 350F/180C 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, and serve on top of the brownies.
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Dessert, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Gerry @Foodness Gracious says

    July 28, 2012 at 9:26 pm

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

    Reply
  2. fabricpixie says

    July 28, 2012 at 9:49 pm

    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!

    Reply
  3. Mel in Seattle says

    July 28, 2012 at 11:46 pm

    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?

    Reply
    • Anonymous says

      July 29, 2012 at 2:39 am

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

      Reply
  4. Kevin says

    July 29, 2012 at 12:06 am

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

    Reply
  5. Anonymous says

    July 29, 2012 at 12:12 am

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

    Reply
  6. Raffaella says

    July 29, 2012 at 10:19 am

    Simply FABULOUS!!!

    Reply
  7. Lea Ann (Cooking on the Ranch) says

    July 29, 2012 at 12:27 pm

    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.

    Reply
  8. mountain mama cooks says

    July 29, 2012 at 2:35 pm

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

    Reply
  9. Ciao Chow Linda says

    July 29, 2012 at 3:15 pm

    This is wickedly delicious Kevin.

    Reply
  10. Shelbyrlff says

    July 29, 2012 at 3:47 pm

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

    Reply
  11. Callie Grayson says

    July 29, 2012 at 3:53 pm

    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

    Reply
  12. Shut Up & Cook says

    July 29, 2012 at 5:36 pm

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

    Reply
  13. Ashley @ Wishes and Dishes says

    July 29, 2012 at 6:15 pm

    This looks heavenly!

    Reply
  14. Tara says

    July 29, 2012 at 6:21 pm

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

    Reply
  15. Kathleen Richardson says

    July 29, 2012 at 9:14 pm

    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…

    Reply
  16. isaiah43123 says

    July 29, 2012 at 11:02 pm

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

    Reply
  17. Spencer says

    July 30, 2012 at 12:23 am

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

    Reply
  18. Emily says

    July 30, 2012 at 6:46 am

    looks delicious!

    Reply
  19. Katrina @ Warm Vanilla Sugar says

    July 30, 2012 at 10:21 am

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

    Reply
  20. janet @ the taste space says

    July 30, 2012 at 1:51 pm

    That looks like one deliciously decadent dessert, Kevin!!

    Reply
  21. Joanne says

    July 30, 2012 at 2:23 pm

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

    Reply
  22. Ashley Bee (Quarter Life Crisis Cuisine) says

    July 30, 2012 at 6:15 pm

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

    Reply
  23. Amish Stories says

    July 30, 2012 at 7:41 pm

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

    Reply
  24. Arty Alvarado says

    August 1, 2012 at 3:35 pm

    mmm. that rich

    Reply
  25. Anonymous says

    August 1, 2012 at 11:43 pm

    must have …

    Reply
  26. We Are Not Martha says

    August 2, 2012 at 1:06 pm

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

    Sues

    Reply
  27. Anonymous says

    August 2, 2012 at 1:47 pm

    This is really interesting…
    saadepunjab.com

    Reply
  28. sahrish ali says

    August 2, 2012 at 3:52 pm

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

    Reply
  29. GaNeane Lewis says

    August 2, 2012 at 9:42 pm

    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!!!!

    Reply
  30. Kevin says

    August 3, 2012 at 9:00 am

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

    Reply
  31. Anonymous says

    August 3, 2012 at 5:59 pm

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

    Reply
  32. Angela says

    August 5, 2012 at 11:07 pm

    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….

    Reply
  33. Gauri Gharpure says

    August 7, 2012 at 6:35 pm

    Wow!

    Reply
  34. MerciBlahBlah says

    August 11, 2012 at 1:00 pm

    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!!

    Reply
  35. Corinthian says

    May 10, 2013 at 10:04 pm

    Just curious what type of sugar is best?

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

    Thanks! Looks yummy.

    Reply
  36. kevin says

    May 10, 2013 at 10:31 pm

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

    Reply
  37. Connie Hatch-Feir says

    February 12, 2016 at 11:20 pm

    Just found this gorgeous recipe and would love to make it for Valentine's Day. Do you think frozen cherries would work? Should I thaw them first?
    Thanks for all your wonderful recipes.

    Reply
  38. kevin says

    February 12, 2016 at 11:23 pm

    Connie Hatch-Feir: Frozen cherries should work and you should be able to use them frozen. Enjoy!

    Reply

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