Ingredients

  • For the brownies:
  • 1/2 lb cherries
  • 1/4 cup port
  • 1 box brownie mix (I use Ghirardelli Dark Chocolate Brownies), or your favorite brownie recipe, prepared according to direction
  • Vanilla ice cream, for serving
  • For the roasted cherry-port sauce:
  • 1/2 lb cherries
  • 1/2 cup port
  • 1/3 cup sugar

Instructions

  1. Preheat oven to 425.
  2. Remove stems, pit cherries, and then cut in half (or quarters if very large).
  3. Place in a small baking dish with 1/4 cup of port.
  4. Roast for 30 minutes, until the cherries are very soft and the port has slightly reduced (you’ll have 2-3 Tbsp of liquid).
  5. Set the cherries aside to cool while you prepare your brownies according to directions.
  6. Reduce oven heat according to your brownie recipe.
  7. Grease an 8×8 baking pan.
  8. As the last step in making the brownie batter, stir in the cherries and accumulated juices and then transfer to the baking pan.
  9. Bake until a knife inserted in the center of the brownies comes out with moist crumbs attached (~45 minutes in my oven).
  10. To make the cherry port sauce, remove the stems and pits from the remaining 1/2 lb cherries.
  11. Quarter the cherries and then coarsely chop.
  12. Add to a small sauce pan with the port and sugar, cooking over medium-high until it begins to boil.
  13. Reduce heat to medium and simmer for 35-40 minutes, until very thick and syrupy (you’ll have ~1 cup of sauce).
  14. Serve brownies topped with a scoop of ice cream and a spoonful of warm cherry-port sauce.
  15. Leftover sauce will keep in the fridge for several days, serve rewarmed. 

    Source : allrecipes.com

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