Traverse City's famous tart cherries get double billing in this sundae--baked in the brownies and spooned on top. But there's another local fruit hiding here. Chef Adam Raupp of Mission Table restaurant adds a little Riesling to the sauce.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
16 brownies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Grease a 13×9-inch baking pan and line with parchment paper; set aside.

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  • In a large heavy saucepan, heat butter and chocolate over low heat, stirring constantly, until melted and smooth; cool slightly.

  • Whisk in eggs, sugar and vanilla. Add flour, cocoa powder, baking powder and salt; stir until combined. Pour batter into prepared baking pan; spread evenly. Arrange cherries evenly over top of batter, gently pressing in.

  • Bake until a wooden toothpick inserted near the center comes out clean, 35 to 40 minutes. Cool slightly. Serve warm brownies topped with ice cream and cherry sauce.

*PREP TIP

If using frozen cherries, measure them frozen and then give them a couple of hours to thaw. Drain the cherries and pat them dry with paper towels before placing on the brownies.

TRAVERSE CITY CHERRY SAUCE

In a medium saucepan, stir together 1/2 cup sugar and 1 tablespoon cornstarch; stir in 1/2 cup Riesling. Add 2 cups fresh or frozen pitted tart cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Serve sauce warm or cooled to room temperature.

Nutrition Facts

464 calories; fat 21g; cholesterol 111mg; saturated fat 13g; carbohydrates 65g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 48g; protein 6g; vitamin a 1091.4IU; vitamin c 3.9mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 42.3mcg; vitamin b12 0.3mcg; sodium 188mg; potassium 296mg; calcium 96mg; iron 2mg.
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