In the novella, Another Big Bust by Diane Kelly, North Carolina native Shae Sharpe loves to drink the cherry-flavored soda Cheerwine. According to the Cheerwine website, L.D. Peeler created Cheerwine in 1917 in Salisbury, North Carolina. He used a wild cherry flavor that blended well with other flavors. With a burgundy-red color and cheery disposition, the name “Cheerwine” simply made sense. The soft drink with a bubbly effervescence and cherry goodness became an instant hit, especially in Eastern states. It took a little searching to find Cheerwine in Texas, but I am so glad I found it.

The Cheerwine website has plenty of recipes, including appetizers, sauces, sides, mains, desserts, and cocktails. As tempting as the cocktails looked, I decided to go with dessert. I made a slight variation to the Cheerwine Brownie recipe and then I created a fantastic Chocolate Cheerwine frosting for a thick topping. These fudgy, rich brownies are the perfect combination of chocolate and cherry.

Print Recipe

Frosted Cheerwine Brownies

Course

Cookies, Dessert

Cuisine

American

Keyword

Dessert

Servings

to 12

Ingredients

Brownies:

• 1 box brownie mix for a 9” x 9” pan
• Oil and egg as directed on the box of brownie mix
• 1/4 to 1/2 cup Cheerwine replaces the water needed for the recipe
• 1/2 tsp almond extract

Frosting:

• 1/2 cup butter softened
• 3 cups unsifted powdered sugar
• 3 tablespoons unsweetened cocoa I use Guittard cocoa rouge red Dutch-process, but any brand will do
• 1 pinch salt
• 1/4 teaspoon almond extract
• 2 to 3 tablespoons Cheerwine as needed

• 1/4 teaspoon almond extract
• 2 to 3 tablespoons Cheerwine as needed
• 9 Maraschino cherries optional

Course Cookies, Dessert Cuisine American Keyword Dessert Servings to 12 Ingredients Brownies: 1 box brownie mix for a 9” x 9” pan Oil and egg as directed on the box of brownie mix 1/4 to 1/2 cup Cheerwine replaces the water needed for the recipe 1/2 tsp almond extract Frosting: 1/2 cup butter softened 3 cups unsifted powdered sugar 3 tablespoons unsweetened cocoa I use Guittard cocoa rouge red Dutch-process, but any brand will do 1 pinch salt 1/4 teaspoon almond extract 2 to 3 tablespoons Cheerwine as needed 1/4 teaspoon almond extract 2 to 3 tablespoons Cheerwine as needed 9 Maraschino cherries optional

Instructions

Brownie Instructions:

1. Prepare the brownie mix as directed on the box, substituting Cheerwine for the water. Add almond extract and stir. Pour into a 9×9” greased pan and bake as directed. Cool completely, then frost and top with Maraschino cherries, if using.

Frosting Instructions:

1. Beat butter with an electric mixer on medium speed until creamy, about 2 minutes. Sift together powdered sugar, cocoa, and salt in a bowl.
2. Stir together almond extract and 2 tablespoons of the Cheerwine in a small bowl. Add powdered sugar mixture to butter alternately with Cheerwine mixture, beginning and ending with powdered sugar mixture, beating on low speed until just blended after each addition.
3. Beat in remaining 1 tablespoon Cheerwine to the mixture, 1 teaspoon at a time, if needed, until desired consistency is reached.