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Cherry Lambic Brownies
5 from 6 votes

Cherry Lambic Brownies

Super fudgy, crazy decadent brownies made with lambic and Bing cherries. Adapted from Bon Appetit's Chocolate-Stout Brownies.

Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings: 16 servings
Calories: 363 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

Cherry Lambic Brownies
  • cooking spray or oil mister
  • ¾ cup cherry lambic
  • 12 oz semisweet chocolate chopped, or bittersweet chocolate
  • 1 cup butter unsalted
  • 1 ½ cups white sugar organic for vegan-friendly
  • 3 egg large
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 1 ¼ tsp salt
  • 1 cup Cherry pitted and halved
  • vanilla ice cream optional
  • cherry sauce optional
Cherry Sauce
  • ⅓ cup cherry lambic
  • 1 cup Cherry pitted and halved
  • 2 tbsp white sugar organic for vegan-friendly

Instructions

Cherry Lambic Brownies
    Cup of Yum
  1. Preheat oven to 350°F and spray a 9x13 baking dish with cooking spray.
  2. Bring lambic to a boil in a small saucepan. Reduce heat to medium and cook about 10 minutes more, until reduced by about ⅓. Set aside.
  3. Combine chocolate and butter in a microwave-safe bowl. Heat at 30 second intervals, stirring after each one, until melted. (You can use a double-boiler for this if you want, but I'm lazy and I haven't burned chocolate in the microwave yet!)
  4. Combine sugar, eggs, and vanilla in a large bowl and whisk until well-combined. Slowly whisk in chocolate butter mixture, then lambic. Stir in flour and salt, then gently fold in cherries.
  5. Pour brownie batter into baking dish. Bake for 30-35 minutes or until toothpick inserted into center of dish comes out clean. Cool on wire rack for at least 20 minutes and cut into 16 squares. Serve with vanilla ice cream and cherry sauce (if desired).
Cherry Sauce
  1. Combine lambic and cherries in a small saucepan. Bring to a boil. Reduce heat to medium and cook for 15-20 minutes, stirring frequently, or until thickened. Use wooden spoon to smash cherries against the side of the pan while it cooks for thicker sauce or puree with immersion blender after sauce has finished cooking for a smoother consistency.

Notes

  • After making this recipe, I discovered the best tool for cutting brownies: a bench scraper! Instead of cutting with a knife, use a scraper to cut perfect squares.

Nutrition Information

Calories 363kcal (18%) Carbohydrates 42g (14%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 62mg (21%) Sodium 199mg (8%) Potassium 177mg (4%) Fiber 2g (8%) Sugar 29g (58%) Vitamin A 530IU (11%) Vitamin C 1mg (1%) Calcium 25mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 363

% Daily Value*

Calories 363kcal 18%
Carbohydrates 42g 14%
Protein 3g 6%
Fat 21g 32%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 62mg 21%
Sodium 199mg 8%
Potassium 177mg 4%
Fiber 2g 8%
Sugar 29g 58%
Vitamin A 530IU 11%
Vitamin C 1mg 1%
Calcium 25mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.