Triple Cherry Chocolate Brownie Sundaes
We couldn't get enough of this sundae. Every layer has a sweet, tart cherry flavor and decadent chocolatiness. (The brownies are great on their own too, and work well for picnics.) Prep and Cook Time: 1 hour for brownies, 2 1/2 hours of cooling time, 10 minutes for assembly. Notes: These sundaes are especially good when made with Dreyer's Grand Cherry Chocolate Chip ice cream.
How to Make It
Step 1
1
Toss fresh cherries with 1 tbsp. sugar and set aside in refrigerator.
Step 2
2
Preheat oven to 350°. Butter a 9- by 13-in. pan. In a medium saucepan, melt butter and chocolate over very low heat, stirring constantly with a heatproof rubber spatula, until just melted. Do not let simmer or boil. Remove from heat and let cool slightly, about 5 minutes.
Step 3
3
In a large bowl, whisk together eggs, 2 cups sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. With a rubber spatula, thoroughly but gently fold in flour. Add dried cherries and chocolate chips and stir just until combined.
Step 4
4
Spread batter evenly into baking pan and bake 35 to 40 minutes, or until brownies are firm, beginning to pull away from sides of pan, and a toothpick inserted near the middle of the pan (2 in. from the edge) emerges with only a few crumbs clinging to it (try to avoid inserting a toothpick into chocolate chips).
Step 5
5
Let brownies cool completely, then cut into 24 to 30 1-in. chunks (you will have about a half-pan of brownies left over). Put 3 brownie chunks in each of 8 to 10 sundae dishes or shallow bowls, add a generous scoop of ice cream to each, and top with fudge sauce and fresh cherries.
Step 6
6
Nutritional analysis per 3-in. brownie: Calories 372 (47% from fat); Protein 3g; Fat 19g (sat 11g); Carb 50g; Fiber 4g; Sodium 159mg; Chol 87mg.
Step 7
7
Note: Nutritional analysis is per serving of sundae.
Ingredients
1 pound fresh bing cherries, pitted and quartered
2 cups plus 1 tbsp. sugar, divided
1 cup salted butter, plus more for buttering the pan
8 ounces good-quality bittersweet chocolate, broken into large chunks
5 eggs
1 tablespoon vanilla
1/4 teaspoon salt
1 1/3 cups all-purpose flour
2/3 cup dried bing cherries (available at Trader Joe's and other specialty food stores; any dried cherries may be substituted)
1 cup semisweet chocolate chips
1 gal. cherry ice cream (see Notes)
Directions
Step 1
1
Toss fresh cherries with 1 tbsp. sugar and set aside in refrigerator.
Step 2
2
Preheat oven to 350°. Butter a 9- by 13-in. pan. In a medium saucepan, melt butter and chocolate over very low heat, stirring constantly with a heatproof rubber spatula, until just melted. Do not let simmer or boil. Remove from heat and let cool slightly, about 5 minutes.
Step 3
3
In a large bowl, whisk together eggs, 2 cups sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. With a rubber spatula, thoroughly but gently fold in flour. Add dried cherries and chocolate chips and stir just until combined.
Step 4
4
Spread batter evenly into baking pan and bake 35 to 40 minutes, or until brownies are firm, beginning to pull away from sides of pan, and a toothpick inserted near the middle of the pan (2 in. from the edge) emerges with only a few crumbs clinging to it (try to avoid inserting a toothpick into chocolate chips).
Step 5
5
Let brownies cool completely, then cut into 24 to 30 1-in. chunks (you will have about a half-pan of brownies left over). Put 3 brownie chunks in each of 8 to 10 sundae dishes or shallow bowls, add a generous scoop of ice cream to each, and top with fudge sauce and fresh cherries.
Step 6
6
Nutritional analysis per 3-in. brownie: Calories 372 (47% from fat); Protein 3g; Fat 19g (sat 11g); Carb 50g; Fiber 4g; Sodium 159mg; Chol 87mg.
Step 7
7
Note: Nutritional analysis is per serving of sundae.
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