My first batch of these fudge brownies got the stamp of approval from some security guards working a job on my street. I don’t usually hand out brownies on the street, but I liked them a lot and felt like sharing. And that was before I even got the idea to add the root beer extract. So you can make these as Root Beer Fudge Brownies, but they’re also great if you skip the root beer entirely and just make the recipe with vanilla.
If you decide to go with the root beer flavor, chances are it’s because you already have some root beer extract and are looking for ways to use it. If you don’t have the extract, you can find it at most grocery store. For this recipe, I used a brand called Watkins which I bought a couple of years ago at a Wal*Mart back in Austin. It lasts a while!
As mentioned, these are some thick brownies. I’ve only tested them in a 9 inch square pan and am quite sure they’d be way too thick in an 8 inch. You could probably use a 9×13 inch pan and adjust the baking time if you had to, but the brownies would no longer be thick. I recommend sticking with the 9 inch square pan.
Try them and let me know what you think. They’re better with age, so be sure to let them sit in the refrigerator or freezer for a day before cutting.
- 2 sticks (8 oz) unsalted butter, cut into chunks
- 3 ounces unsweetened chocolate, chopped
- 1 cup dark or bittersweet chocolate chips
- 1 cup (7 oz) granulated or ultrafine sugar
- 1 cup (7 to 7 1/2 oz) light brown sugar, packed
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon root beer extract
- 1 cup (4. 5 oz) all-purpose flour
- 1/2 teaspoon plus a pinch of salt
- 1/2 teaspoon baking powder
- 2/3 cup walnuts or pecans (or a mix of both), toasted and chopped
- Preheat oven to 350 degrees F. Line a 9 inch square metal pan with nonstick foil.
- In a large, microwave-safe bowl, melt the butter, unsweetened chocolate and chocolate chips together at 50% power, stirring every 40-50 seconds, until mixture is melted and smooth. Alternatively, you may do this in a double boiler.
- Add the 1 cup of granulated sugar to the hot melted chocolate mixture and stir gently. Set aside.
- Whisk together the 1 cup of brown sugar with the 4 eggs. Whisk in the vanilla and root beer extract.
- With a heavy scraper, gradually stir the egg mixture into the chocolate mixture.
- Whisk together the flour, salt and baking powder. With the scraper, fold the flour mixture into the chocolate mixture until smooth. Batter should be glossy and shiny. Stir in the nuts.
- Scrape the batter into the pan and bake on center rack for 35-38 minutes or until internal temperature of brownies registers 212.
- Allow the brownies to cool at room temperature, then cover with foil refrigerate overnight.