Happy National Root Beer Float Day!

I would imagine I had my first root beer float at the A&W in Frankfort, Michigan during a family vacation many years ago, but I can’t say for sure.  I can say I preferred the Faygo “red pop” floats my Grandma Mary L. would make for us during the summer much more than I enjoyed the root beer versions.  Grandma Mary B. would likely disagree with my tastes, as she took up the habit of enjoying one root beer float a day until she no longer could.

I knew I would make some sort of root beer inspired dessert today in honor of National Root Beer Float Day, I just didn’t know what kind of dessert until I came across a recipe for root beer brownies on the Cookies & Cups blog.

I was skeptical the root beer taste would come through all the chocolate in a brownie, but it really does!  These brownies are fudgey, gooey bites of chocolate-root beer deliciousness, though I do wonder if they cross the line into the overly “rich, gooey, and chocolatey” category Kristin so lovely described for us earlier this week.

To give the brownies an added twist, I topped the brownies with a marshmallow, chocolate and pretzel concoction.  My mother sometimes covers brownies with a similar topping, though she adds peanut butter and puffed rice cereal in place of pretzels.  I have no idea where she first saw the recipe for her topping, but it is quite good.

Pour yourself a tall glass of root beer ( but it’s Saturday, so omitting the root sounds good too), and enjoy a sweet.

Root Beer Float Brownies with Chocolate, Marshmallow & Pretzel Topping
Recipe type: Dessert
  • ⅓ cup all purpose flour
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chips, divided
  • 4 Tablespoons butter, divided
  • 2 eggs
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup root beer, plus 2 tablespoons
  • 2 cups marshmallows
  • 1 cup crushed pretzels
  1. Whisk together flour, cocoa powder and salt in a small bowl and set aside.
  2. In a small saucepan over low heat, melt the 1 cup of the chocolate chips and two tablespoons of the butter. Stir frequently to ensure the chocolate does not burn.
  3. In a large mixing bowl, beat together the eggs and the sugars until well combined.
  4. Add the melted chocolate and vanilla while continuing to mix.
  5. Slowly add the flour mixture and root beer in two alternating additions. Mix until combined; the batter will be thin.
  6. Pour the batter into a greased and floured 8 x 8 inch baking dish.
  7. Bake at 375 degrees for approximately 25 minutes or until a toothpick inserted into the center of the brownies comes out with only a few crumbs.
  8. Sprinkle marshmallows onto the tops of the brownies and place back in the oven approximately 3 minutes until the marshmallows have puffed and melted.
  9. While the marshmallows melt, again melt the remaining 1 cup of chocolate chips, two tablespoons of butter, and two tablespoons of root beer in a small saucepan over low heat.
  10. When melted, add pretzels to saucepan and stir to coat.
  11. Remove the brownies from the oven, and pour the chocolate mixture over the brownies.
  12. Allow to cool to room temperature, then place in refrigerator to set.

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