Ingredients with Measurements:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup root beer, room temperature
- 1/2 cup vanilla ice cream, softened
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
2. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the eggs and vanilla extract to the bowl, and mix until smooth.
4. In a separate bowl, sift together the flour, cocoa powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the root beer into the batter and mix until fully incorporated.
7. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the brownies from the oven and let them cool completely in the pan.
9. Once cooled, spread the softened vanilla ice cream over the top of the brownies.
10. Place the pan in the freezer for at least 30 minutes, or until the ice cream is firm.
11. Cut the brownies into squares and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12-16 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 16g
Carbohydrates per serving: 43g
Protein per serving: 4g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of added salt by half.
- Brown sugar can be used instead of granulated sugar for a slightly different flavor.
- Any brand of root beer can be used, but make sure it is at room temperature before adding it to the batter.
- Chocolate ice cream can be used instead of vanilla ice cream.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Drizzle caramel or chocolate sauce over the top of the ice cream before freezing.
- Use a different flavor of soda, such as cola or cream soda, for a different twist on the recipe.
Tips and tricks:
- Make sure the ice cream is softened before spreading it over the brownies, or it will be difficult to spread evenly.
- Freeze the brownies for at least 30 minutes before cutting them to ensure the ice cream is firm enough to hold its shape.
- Serve the brownies with a dollop of whipped cream and a cherry on top for a classic root beer float look.
Storage instructions:
Store leftover brownies in an airtight container in the freezer for up to 1 week.
Reheating instructions:
Let the brownies thaw at room temperature for 10-15 minutes before serving.
Presentation ideas:
Serve the brownies on a platter with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
Garnishes:
Whipped cream, maraschino cherries, chocolate sauce, caramel sauce, chopped nuts.
Pairings:
Root beer, vanilla ice cream, chocolate ice cream, whipped cream.
Suggested side dishes:
Fresh fruit, popcorn, pretzels.
Troubleshooting advice:
- If the brownies are too dry, reduce the baking time by a few minutes.
- If the ice cream is too hard to spread, let it sit at room temperature for a few minutes before using.
Food safety advice:
Make sure to store the brownies in an airtight container in the freezer to prevent freezer burn.
Food history:
Root beer floats have been a popular American dessert since the late 1800s. The combination of root beer and ice cream was first created by a soda shop owner in Colorado, and quickly became a favorite treat across the country.
Flavor profiles:
The brownies have a rich chocolate flavor with a hint of root beer, and the ice cream adds a creamy vanilla sweetness.
Serving suggestions:
Serve the brownies with a tall glass of root beer for a classic root beer float experience.
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Taste: Sweet, Creamy, Chocolaty, Root Beer, Root Beer-Flavored