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May 16, 2012

Root Beer Float Brownies


Pinterest is way too addicting.  It's everything I ever dreamed the internet could be.  Recipes, art, cleaning and organizing tips, fun crafts and DIY projects.... And of course fun internet memes as well!

Definitely one of the best parts of Pinterest (besides procrastinating on real life) is the food.  Oh the food!  I admit that I've pinned a lot, and haven't really made much, but it's still fun to look at!  I'm making it a point to find reasons to make some of the stuff I'm pinning, but I pin a lot of desserts that I really have no excuse to make.  One of the perfect excuses though is work pot lucks!  I always use those as reason to make something new.

Such as, these Root Beer Float Brownies.  They were a little more time consuming than I expected, so I was a little rushed making them once the baby went down for the night, but they were worth it!  I loved the brownie, and may even try making the brownie on it's own without the frosting sometime.  A lot of people said it tasted like a Tootsie Roll!  The frosting was a great complement to the rich and dense brownie.


Root Beer Float Brownies
Ingredients:
For the Brownies:
2/3 cup flour
1/2 cup cocoa powder
6 oz. chopped semi sweet chocolate
3 oz. chopped white chocolate
4 tbsp. butter
3 large eggs
1/2 cup white sugar
1/2 cup brown sugar
8 oz. root beer
2 tsp. vanilla
1/2 teaspoon salt

For the Frosting:
1/2 cup room temperature butter
1/4 cup root beer, no foam
5 cups powdered sugar
1/3 cup root beer extract (optional)

Directions:
For the Brownies:

Preheat oven to 375

Line a 9x9 baking dish with foil and spray lightly with cooking spray.

Sift flour, cocoa powder and salt in a bowl and set aside.

Over a double boiler melt the butter, semi-sweet and white chocolates together.  Remove from heat when just melted and allow to cool for 5 minutes.

Using your mixer, mix the eggs, sugars and vanilla together.  Slowly add in the cooled chocolate mixture.

Add half the flour and half the root beer, mixing on low and scraping the sides.

Repeat with the remaining flour and root beer until just combined.  Batter will be a little thin.

Pour the batter into your prepared pan and bake for 25 minutes until center is just set.  Let cool completely before cutting or frosting.

For the Frosting:
Beat butter on medium speed until smooth.

Slowly add in your powdered sugar and mix in.

Add root beer and extract if desired and beat on medium until smooth and all ingredients are incorporated.

* The root beer extract is optional.  It will give the frosting more of a distinct root beer flavor.

Source: adapted slightly from Cookies and Cups

3 comments:

  1. These look delicious. My husband would love them.

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  2. These were AWESOME!

    I do have a question, though. Are you sure you should bake these in a 9x9? 25 minutes wasn't close to long enough (I put them in for 38 or so, and they still came out a little on the gooey side), and I had about twice as much frosting as I needed. I think the identical recipe in a 9x13 would have been perfect.

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