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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Root Beer Brownies Recipe

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This recipe for Root Beer Brownies is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup all purpose flour
1/2 cup cocoa powder
1/2 tsp salt
6-oz chopped bittersweet (or semisweet) chocolate (1 cup)
3.5-oz chopped white chocolate (1/2 cup)
4 tbsp butter
3 large eggs
1 cup sugar
8-oz root beer (no foam!)
1 tsp vanilla extract
Directions:
Directions:
Preheat oven to 375F. Line a 9-in square baking pan with aluminum foil and lightly grease.
In a small bowl, sift together flour, cocoa powder and salt. Set aside. In a small bowl, melt together chocolates and butter, stirring frequently until mixture is smooth. Set aside to cool slightly. In a large bowl, beat together eggs and sugar until well combined. Blend in cooled chocolate mixture. Stir in half of the flour mixture, followed by half of the root beer. Stir in the rest of the flour mixture, the remaining root beer and the vanilla. Scrap down the sides of the bowl well and stir until just combined. Pour into prepared pan. Bake for 26-30 minutes, until a toothpick inserted into the center of the brownies comes out with only a few moist crumbs stuck to it. Cool in the pan on a wire rack. When brownies have cooled, wrap them up well and store them overnight before serving. Brownies are best the day after they are made.

 

 

 

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