- 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.