Gooey Root Beer Float Brownies

Remember those root beer floats from childhood? The ones where the vanilla ice cream would create those fizzy clouds in the dark soda? Well, I decided to take those warm memories and turn them into something you can actually bite into. These root beer float brownies combine two of my favorite treats into one dessert that makes me smile every time I make them.

I started playing around with this recipe last summer when my kids kept asking for both brownies and floats on the same day. Instead of choosing between the two, I thought “why not bring them together?” The best part is, these brownies give you all that root beer float flavor without worrying about ice cream melting all over your counter.

If you’re a fan of classic root beer floats or just love trying new brownie flavors, this recipe might become your new go-to. They’re perfect for summer parties, bake sales, or those times when you want something that’s both familiar and a little different.

What Kind of Root Beer Should I Use?

For these brownies, you’ll want to use a high-quality, full-flavored root beer rather than a diet or generic version. Traditional brands like A&W, Barq’s, or Dad’s work great, but if you can get your hands on a craft root beer from a local brewery, that would add an even richer flavor to your brownies. Since we’re using quite a bit of root beer in this recipe, avoid any root beer that’s gone flat – you want those fresh, bold flavors to really come through in the final product. Just make sure to let your root beer come to room temperature before adding it to the batter, as very cold ingredients can affect how your brownies bake.

Options for Substitutions

Looking to make these root beer float brownies but need to swap some ingredients? Here’s what you can do:

• Chocolate chips: For the semisweet chocolate chips, you can use dark chocolate chips or chopped chocolate bars. The white chocolate chips can be replaced with milk chocolate if you prefer, though it will change the classic float look.
• Root beer: Regular root beer is key for the authentic taste, but you can experiment with cream soda or birch beer for a different twist. Just don’t use diet sodas as they can affect the texture.
• Root beer extract: If you can’t find root beer extract, vanilla extract will work, but you’ll lose some of that distinct root beer taste. You might want to add an extra tablespoon of root beer to the frosting.
• Butter: You can swap butter with margarine in equal amounts, though the flavor won’t be quite as rich. For dairy-free options, use coconut oil, but reduce the amount by 2 tablespoons.
• All-purpose flour: For a 1:1 substitute, you can use cake flour for a more tender crumb. If using self-rising flour, skip the salt in the recipe.
• Confectioners sugar: If you’re out of confectioners sugar, blend regular granulated sugar in a food processor until powdery. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Baking

The biggest challenge when making root beer float brownies is maintaining the distinct root beer flavor, which can easily get lost during baking – using both root beer and root beer extract ensures that signature taste comes through clearly in the final product. Another common mistake is overmixing the batter once the flour is added, which can lead to tough, dense brownies instead of the fudgy texture we’re after – mix just until the flour disappears and no more. When it comes to the frosting, adding the root beer too quickly can make it separate or become grainy, so be sure to incorporate it gradually while beating. For the perfect brownie texture, avoid overbaking – pull them from the oven when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), as they’ll continue cooking slightly as they cool.

What to Serve With Root Beer Float Brownies?

These nostalgic brownies are perfect on their own, but you can make them even more fun by serving them sundae-style! Try topping each brownie with a scoop of vanilla ice cream and a drizzle of chocolate sauce to really play up the root beer float theme. If you’re serving these at a party, put out some whipped cream, chopped nuts, and maraschino cherries so everyone can create their own brownie float experience. For drinks, a cold glass of milk or (you guessed it!) root beer makes these brownies even more enjoyable.

Storage Instructions

Keep Fresh: These root beer float brownies stay moist and tasty when kept in an airtight container at room temperature for up to 3 days. I like to place a piece of wax paper between layers to keep the frosting looking nice. If your kitchen is warm, you might want to pop them in the fridge to keep the frosting from getting too soft.

Refrigerate: For longer storage, keep these treats in the fridge for up to a week. The cool temperature helps maintain the frosting’s texture and keeps the brownies fresh. Just bring them to room temperature for about 30 minutes before serving to get the best flavor and texture.

Freeze: These brownies freeze really well for up to 3 months! Place them in a freezer-safe container with wax paper between layers. When you’re ready to enjoy them, thaw them overnight in the fridge. The root beer flavor actually stays pretty strong even after freezing!

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5000-5500
• Protein: 50-60 g
• Fat: 250-300 g
• Carbohydrates: 600-650 g

Ingredients

For the brownies:

• 1 1/3 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp kosher salt
• 12 oz semisweet chocolate chips
• 6 oz white chocolate chips
• 8 tbsp butter, cubed
• 6 eggs
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 tsp pure vanilla extract
• 16 oz root beer

For the frosting:

• 1/4 cup butter, softened
• 2 1/2 cups powdered sugar
• 1/4 cup root beer
• 1/2 tsp root beer extract

Step 1: Prepare Baking Dish and Dry Ingredients

• 1 1/3 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp kosher salt

Preheat your oven to 375°F.

Grease a 9×13 inch baking dish with baking spray to prevent sticking.

In a medium-sized bowl, combine the all-purpose flour, unsweetened cocoa powder, and kosher salt.

Whisk thoroughly to ensure everything is evenly distributed, then set this bowl aside.

Step 2: Melt Chocolates and Butter

• 12 oz semisweet chocolate chips
• 6 oz white chocolate chips
• 8 tbsp butter, cubed

In another medium-sized microwave-safe bowl, add the semisweet chocolate chips, white chocolate chips, and cubed butter.

Microwave the mixture in 20-30 second increments, stirring between each, until the chocolates and butter are just melted and smooth.

Stir thoroughly to combine and let it cool slightly so it doesn’t scramble the eggs in the next step.

Step 3: Mix Wet Ingredients and Blend with Chocolate

• 6 eggs
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 tsp pure vanilla extract
• melted chocolate mixture from Step 2

In a large bowl, use an electric mixer or whisk by hand to combine the eggs, granulated sugar, packed brown sugar, and vanilla extract.

Beat until well combined and slightly lighter in color.

Slowly pour in the slightly cooled melted chocolate mixture from Step 2, mixing continuously to create a smooth batter.

Step 4: Combine Dry Ingredients and Root Beer, Bake Brownies

• dry ingredient mixture from Step 1
• 16 oz root beer
• chocolate batter from Step 3

Alternately add the dry flour mixture from Step 1 and root beer to the wet chocolate batter, mixing gently after each addition.

Continue until all ingredients are just incorporated—do not overmix.

Pour the batter into your prepared baking dish.

Bake in the preheated oven for 35-40 minutes, or until the center is just set.

Allow brownies to cool completely in the pan before proceeding.

Step 5: Frost and Finish the Brownies

• 8 tbsp butter, cubed (for frosting or glaze)
• 16 oz root beer (for frosting or glaze)

Once the brownies have cooled completely, add your frosting of choice (the original description mentioned butter, confectioners sugar, root beer, and extract, but since only butter and root beer are in the ingredient list, use those for a simple glaze or skip frosting).

Spread the frosting or glaze evenly over the brownies before slicing and serving.

I like to chill the frosted brownies for 10 minutes so the topping sets and slices cleanly.