START TO FINISH PREP & BAKING 2 HOURS, but oh so worth it!!

1 1/3 cups all purpose flour
2 cups sugar
1/2 cups unsweetened baking cocoa
4 LARGE eggs, lightly beaten
1/2 teaspoon sea salt
2 sticks butter, cut into cubes
1/2 cup semi-sweet chocolate chips
1 teaspoon root beer extract

  • Preheat oven to 325°.
  • Spray 8 inch baking pan with non-stick baking spray.**
  • In a small sauce pan melt butter and chocolate chips until mixture can be stirred together smoothly. Remove from heat
  • Stir in the eggs and root beer extract.
  • In a large mixing bowl whisk together the flour, sugar, cocoa and the salt.
  • Stir together the wet and dry mixtures JUST until combined, but not lumpy.
  • Pour batter into pan.
  • Bake 50 minutes or until toothpick comes out clean.
  • COOL completely!!!! before glazing.


1/2 cup powdered sugar
1/4 cup cocoa
1/2 teaspoon root beer extract
2 tablespoons STRONG root beer
QUALITY French Vanilla Ice Cream

  • In a small bowl whisk together powdered sugar and cocoa.
  • Add root beer and whisk until smooth.
  • Pour glaze over brownies.
  • Cut into squares.
  • Top with a scoop of ice cream & Enjoy!

NOTE:** I like to use my square springform pan to make life easier.

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