Root Beer Float Brownies have root beer baked right in! The root beer pairs perfectly with the chocolate and it’s all topped with Root Beer Buttercream!
I am always looking for a new, fun way to enjoy brownies! Plus, my kids a re huge root beer float lovers, so I thought it would be fun to combine the two!
First you start with delicious chocolate, both white and dark. I’m an equal opportunity baker.
After I baked up the brownies I let them cool…but I had to try a little bit first..you know, for research.
The root beer in the batter gave the brownies a fine crumb, but the melted chocolate gave them a rich fudgy texture. Really yummy! You can’t taste the root beer in the brownies, it just changes the texture and adds a layer of sweetness.
Then of course I topped the brownies with Root Beer Frosting and a quick drizzle of chocolate syrup. Perfection!
The frosting has a subtle root beer flavoring from a little root beer extract, but if you wanted less you could leave the extract out.Print
- 2/3 cup flour
- 1/2 cup cocoa powder
- 6 oz chopped semi sweet chocolate
- 3 oz 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 tsp salt
- 1/2 cup butter, room temperature
- 1/3 cup root beer, no foam
- 5 cups powdered sugar
- 1/2 tsp. root beer extract (optional)
- Preheat oven to 375°F. Line a 9×9 baking dish with aluminum foil and spray lightly with cooking spray.
- Sift flour, cocoa powder and salt in a large bowl and set aside.
- Over a double boiler (or in microwave) melt the butter, semi-sweet and white chocolates together. Remove from heat when just melted and smooth. Allow to cool for 5 minutes.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the eggs, sugars and vanilla together on medium speed for 1 minute. Slowly add in the cooled chocolate mixture and mix until smooth, about 30 seconds.
- Turn the mixer to low and add the flour and root beer in alternating portions until smooth, beginning and ending with the flour, scraping the sides of the bowl as necessary.
- Pour batter into your prepared pan and bake for 25 minutes, or until center is just set.
- Let cool completely.
- To make frosting, mix butter and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment for 1 minute on medium-low speed. Slowly add in the root beer and extract, mixing until smooth and creamy.
- Spread on cooled brownies.
The root beer extract is optional and is only added to amp up the root beer flavor.