Root Beer Cake Brownies

Want to know the simplest way to make brownies? All you need is a box of brownie mix and 12 ounces of your favorite pop — root beer for me! No eggs are needed, not even oil. But don’t be shy about adding your own little extras like butterscotch chips. Versions of this recipe have popped up all over the place, usually with Diet Coke. But I don’t like Diet Coke unless it is concealed by liquor. So I went ahead and used a very delicious root beer from St. Louis, MO — Fitz’s. (If you’ve never been, you need to go, they brew it there and have it on tap — yum!)

 

When I made this recipe, the batter was more of a cake batter consistency than brownie batter. As a result, the butterscotch fell to the bottom and took almost twice as long to cook than the original recipe. I don’t understand what changed since I used the exact same volume of liquid. Maybe using regular instead of diet pop was the issue? Regardless, I still nearly inhaled the entire pan of this after one bite. I forced myself to brush my teeth after finishing the second piece to prevent myself from going on an eating marathon.

These bars are more like cake brownies because they are are not quite as fluffy as a cake, but not quite as dense as a brownie — but they still taste like a brownie but with some root beer flavor. I think next time I would omit the butterscotch — not because I didn’t like it because in fact I really enjoyed it, but it all sunk to the bottom. Or I could keep the chips and maybe try only using 6 ounces of root beer. Oh and did I mention I decided to throw on some frosting? Guess I felt the need to use more than 3 ingredients after all.

ROOT BEER CAKE BROWNIES

Makes 16 bars

Ingredients:

BROWNIES

1 box Betty Crocker low fat brownie mix

12 ounce root beer

1/2 cup butterscotch chips (optional)

FROSTING

1 ounces butterscotch chips, melted and cooled slightly

1/4 cup (2 tablespoons) unsalted butter, softened

1/2 teaspoon salt

2 tablespoons milk

1/3 cup unsweetened cocoa powder

1-1/4 cups powdered sugar

Directions:

  1. Preheat oven to 350°F. Line an 8-inch baking pan with foil and spray with non-stick spray.
  2. Mix brownie mix and root beer together in a large bowl. Fold in the butterscotch chips. Pour into prepared baking pan. Bake for about 50 to 60 minutes, or until an inserted toothpick comes out clean. Allow to cool completely before frosting.
  3. While they cool, put all of the frosting ingredients in a medium bowl. Using a hand mixer, mix on medium-low until combined and satiny smooth. Frost bars once cooled.

Source: Brownies adapted from Dinners, Dishes, and Desserts. Frosting adapted from Brown Eyed Baker.

Erin is a full-time graduate student working towards a PhD in Biomedical Sciences and loves to cook and bake almost every day as an outlet from daily life. Erin has grown her interests in the kitchen starting at a young age while helping her father. Today, she is very passionate about desserts, especially those containing peanut butter, but blogs about everyday foods as well. Find out more on her blog at www.thespiffycookie.com.

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