Recipe from the blog of Chef Char Morse
Chocolate Brownies with Mackinac Island Fudge Sauce and Traverse City Tart Cherry Topping
½ cup all-purpose flour
1/3 cup unsweetened cocoa
1 cup granulated sugar
Preheat oven to 350 degrees F. Prepare a 9X9" baking pan, generously coating with butter or canola oil. In a mixing bowl, add ingredients and mix thoroughly. Place brownie batter in prepared pan and bake in preheated oven for 25 minutes. Cool on a wire rack before cutting and serving.
Mackinac Island Fudge Sauce Directions
Combine butter and unsweetened chocolate over medium heat and melt ingredients. Add evaporated milk. In a bowl, combine granulated sugar and cocoa and stir cocoa into sugar. Add sugar/cocoa mixture slowly to melted ingredients while stirring. Bring hot fudge ingredients to a boil. Continue stirring and allow mixture to boil for 7 minutes. Remove from heat and stir in vanilla. Allow mixture to stop boiling before carefully transferring hot fudge into a blender. Blend on high about 3 minutes. Serve immediately, while still warm. Store in refrigerator.
Traverse City Tart Cherry Fruit Topping Directions:
Melt butter in pan and stir in sugar and wine. Stir until sugar is dissolved. Add cherries and almond extract to wine and sugar mixture and bring to a boil. Simmer until liquid in the sauce has reduced by half, about 15 minutes, before adding corn starch slurry. Mix until smooth and to the desired thickness and allow to cook an additional 5 minutes before serving.
To serve: Once cooled, cut brownies into squares or desired designs (can be creative with cookie cutters for shapes) and place on plates. Scoop vanilla ice cream on top of each brownie and top with Mackinac Island Fudge Sauce and the Traverse City Tart Cherry Fruit Topping. Serve immediately.