Desserts/ Recipes

Cherry Lambic Brownies (Brownies Made With Beer!)

Cherry Lambic Brownies sitting on white plate

These are those kind of brownies.

The kind of brownies where you eat one and swear off chocolate for the rest of the year and vow to eat salad (and salad alone!) for the next week. But then you sneak one for breakfast the next morning. And maybe one for lunch too.

The kind of brownies that are so rich and fudgy, you have to eat them with a spoon.

The kind of brownies that incite arguments over who gets the last one.

(Yeah, that happened.)
Brownies and fresh cherries rest on white china plates on a whitewashed tabletop
I realize that Cherry Lambic Brownies aren’t exactly why you read Oh My Veggies, but I had this idea floating around in my head ever since I made cupcakes with raspberry lambic earlier this year. I loved the hint of fruit the lambic added to those chocolate cupcakes and I wanted to experiment with using it in more baked goods. So I added “cherry lambic brownies” to my big list of recipes to make and it sat there for several months.

A collage of photos featuring chocolate on a cutting board with cherries, chopped chocolate bars, a lambic beer label, and fresh cherries on a whitewashed tabletop
I found myself putting off making them because rich, decadent desserts tend not to do well on my blog. However! I’m a big believer in the power of the daily occasional brownie. And these brownies are so good, they’re worth sharing. So if you’re not here for brownies, you can come back tomorrow and I promise I’ll have something healthier for you. Deal?

A bowl of cherry sauce sits next to a fresh-baked brownie on a china plate with fresh cherries beside it.
Although I love cherries, I’m not a big fan of cherries in pies and cakes. The flavor is a little too much for me. I thought I’d try using Bing cherries because they’re in season and they have a mellower flavor than other, more assertive cherries that are used for baking. The lambic also adds more of a cherry undertone to the brownies–it’s understated, but it’s there. Make no mistake though, chocolate is the star here.

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Cherry Lambic Brownies

Cherry Lambic Brownies sitting on white plate

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

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16

Ingredients

Cherry Lambic Brownies

  • cooking spray or oil mister
  • 3/4 c. cherry lambic
  • 12 oz. semi- or bittersweet chocolate, chopped
  • 1 c. unsalted butter
  • 1 1/2 c. sugar
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 3/4 c. all-purpose flour
  • 1 1/4 tsp. salt
  • 1 c. pitted & halved cherries
  • vanilla ice cream (optional)
  • cherry sauce (optional)

Cherry Sauce

  • 1/3 c. cherry lambic
  • 1 c. pitted & halved cherries
  • 2 tbsp. granulated sugar

Instructions

Cherry Lambic Brownies

  1. Preheat oven to 350 degrees and spray a 9 x 13 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 1/3. 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.

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58 Comments

  • Reply
    Kelly @ Texas Type A Mom
    September 2, 2012 at 9:48 pm

    The only thing better than beer or dessert or alone is mixing the two together! Yum!

  • Reply
    nicole @nicky_olea
    September 2, 2012 at 10:43 pm

    My son loves cherries add in chocolate gosh he’d be in heaven!

  • Reply
    Katie
    September 3, 2012 at 1:10 am

    You had me at beer! Those sound great!

  • Reply
    All Natural Katie
    September 3, 2012 at 7:37 am

    I am usually not a fan of standard brownies, but these are no standard brownies, but any means. I will be making these and my husband will love them!

    • Reply
      Kiersten
      September 3, 2012 at 2:45 pm

      They are definitely not standard brownies! My husband likes brownies, but he doesn’t go crazy about them like I do, and he totally loved these. And fought me for the last one. 🙂

  • Reply
    Jackie @ Domestic Fits
    September 3, 2012 at 12:49 pm

    Cooking with beer? That’s so weird. I’ve never heard of such things 😉
    Seriously, love these. They look perfect, and maybe with some vanilla Hefeweizen ice cream?

    • Reply
      Kiersten
      September 3, 2012 at 2:44 pm

      I know, right? Someone should start a blog about it…

      • Reply
        Tina @ More Please Recipes
        September 8, 2012 at 10:38 am

        Thanks to you Jackie, I have a new blog fav as well. Kiersten, your blog is awesome! I love your clean, fun photographs.

        • Reply
          Kiersten
          September 10, 2012 at 2:08 pm

          Thank you! 😀

  • Reply
    Jennifer
    September 3, 2012 at 12:51 pm

    this post is just TOO much! Brownies made with beer?! I think my hubby will die if I made these

    • Reply
      Kiersten
      September 3, 2012 at 2:42 pm

      My husband was pretty thrilled about it. 🙂

  • Reply
    Jay @craftyspices
    September 3, 2012 at 1:29 pm

    Sounds so delicious, I can’t have beer right now :(… Saving this one for a later time.

  • Reply
    katie
    September 4, 2012 at 10:02 am

    I love cherry lambic beer! These brownies are right up my alley!

  • Reply
    Russell at Chasing Delicious
    September 4, 2012 at 9:42 pm

    Eek! These look incredible. That first shot is gorgeous – I want to just dig right in!

  • Reply
    Tina @ More Please Recipes
    September 8, 2012 at 10:40 am

    I feel the same way about cherries, especially in dessert. I’ve always felt like there’s something wrong with me that I just don’t care for cherry pies or clafoutis. But, pairing it with chocolate, and lambic, I think this is something I can get behind. Thanks for posting!

    • Reply
      Kiersten
      September 10, 2012 at 2:08 pm

      You could also try using raspberry lambic and fresh raspberries! In fact, I might try that very soon. 😉

      • Reply
        Jenah
        March 16, 2014 at 10:37 am

        I made these yesterday using raspberry lambic and puréed & strained raspberries. AMAZING. Everyone went back for seconds. They were so fudged and delicious. The raspberry sauce was the perfect accompaniment. Thank you so much for this recipe. This is my go to brownie recipe from now on.

        • Reply
          Kiersten Frase
          March 16, 2014 at 8:30 pm

          I’m glad you enjoyed the brownies! I need to make it again soon–it’s my favorite brownie recipe too!

  • Reply
    Jenah
    March 16, 2014 at 10:38 am

    That’s fudgey, not fudged. Damn auto-correct.

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