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1
Toss fresh cherries with 1 tbsp. sugar and set aside in refrigerator.
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2
Preheat oven to 350u00b0. 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.
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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.
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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).
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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.
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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.
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7
Note: Nutritional analysis is per serving of sundae.
