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


Credit: Carson Downing

Recipe Summary

15 mins
50 mins
16 brownies


Ingredient Checklist


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

  • 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.


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.


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.