I‘ve been brewing a very special relationship with Framboise Lambic this winter season. It’s become a drinkable dessert of choice. One that when consumed in 2 pints, allows one to forget about the stresses of the day. Us cheap dates have it easy this way!
Lambic is a surprising class of beer. It is made by spontaneous fermentation, picking up particular wild yeast strains and bacteria that like the air nearby Brussels Belgium. It also utilizes a secondary fermentation that takes place in the bottle, much like the Chmapagne method. Popular in the United States are the fruit lambics that have whole fruit macerated with a blend of young Lambic. This addition of fruit tends to boost the alcohol levels too, in a teasing way that totally sneaks by you.
The fruit flavors one is likely to encounter in this class of beer are raspberry, currant, cherry, and peach. They all yield a champagne like product that ranges in color from orange to red to deep purple. I tend to liken most fruit lambics to adult Sweet Tart candies. They’re sweet, tangy, a little bit sour, often dry, but not too sweet.
Given how similar Lambic is to Champagne it is a favorite of mine to spring on those who claim to not like beer… which happened to be my introduction to this drink 10 years ago (in my young drinking days).
Your unsuspecting lambic newbie will likely be knocked onto their tush with their first sip!
The following recipe combines fudgy brownie with the slight sweet tang of Lindemans Framboise Lambic. This brownie is dense and fudge like. Its a touch lighter in color than most brownies, probably because of the lack of cocoa powder, however, it isn’t lacking in cocoa taste!
Fudgy Framboise Lambic Brownies
this recipe originially came from a pomegranate display that included brochures of Pom Wonderful brand pomegranate juice recipes. Their version calls for pomegranate juice to be boiled down into a syrup with sugar and added to the brownies. I have a feeling that my kitchen will be seeing that version soon!
Preheat your oven to 350°F.
In a pan over low heat, or in a microwave melt:
- 1/2 cup, or one stick of unsalted butter
- 3 ounces unsweetened chocolate, cut in small pieces
Remove from heat and stir in:
- 1 1/2 cup granulated sugar
- 1/4 tsp salt
Set chocolate mixture aside allowing to cool briefly, about 5 minutes.
In the meantime, grease a 13″ x 9″ glass baking dish, and set aside.
To the now cooled chocolate mixture add:
- 3 eggs, lightly beaten
- 1 Tbs vanilla extract
Stir till combined then stir in:
- 1 cup all-purpose flour
Now add your bits:
- 3/4 cup chopped toasted walnuts or almonds
- 1 cup semi-sweet chocolate chips
Pour the batter into the prepared glass baking pan and drizzle 1/4 cup of Framboise Lambic over the top of the batter and swirl in with a knife.
Cook in the lower third of your 350°F oven till toothpick comes out almost clean, with some chunks attached, approximately 25-30 minutes.
Allow the brownies to cool slightly, about 10 minutes, and then begin to drizzle a total of 1/3 cup of Framboise Lambic over the top of the brownies. Don’t do this all in one take, drizzle a couple tablespoons at a time, allowing the lambic to soak in between drenchings.
Cool the brownies completely and then cut into squares.