ROOT BEER FLOAT BROWNIES
1-1/3 cups all-purpose flour ..................................................2 cups sugar
(or substitute 2 cups regular white Splenda ~ NOT baking blend)
3/4 cup unsweetened dark cocoa powder................................1/2 tsp. salt
1 cup (2 sticks) butter, cut into pieces ....................................4 eggs
1/2 cup semisweet or dark chocolate chips .............................1/2 tsp. root beer extract
1/2 cup powdered sugar..........................................................2 TB root beer (can be sugar-free)
NOTE: Hershey's makes sugar-free chocolate chips ~and~ recipe for sugar-free powdered sugar below
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Preheat oven to 325. Line an 8" square pan with foil (extending over 2 sides); then spray with non-stick baking spray. Set aside.
In medium bowl, mix flour, sugar, 1/2 cup of the cocoa and the salt; set aside.
In large microwavable bowl, microwave butter and chocolate chips uncovered on High 2 minutes, stirring after 1 minute, until melted and mixture can be stirred smooth. Stir in flour mixture, eggs and root beer extract. Pour batter into pan.
Bake 45-50 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack, about 1 hour. * Then glaze, and pull the brownies out of the pan by the "foil tabs". Cut into 9-16 pieces.
GLAZE: In small bowl, mix powdered sugar, remaining 1/4 cup cocoa and the root beer with whisk until smooth. Pour glaze over brownies.
Sugar-free "POWDERED SUGAR" ~ sift together 3/4 cup regular white Splenda (NOT baking blend) with 1/4 cup cornstarch. Keep in a shaker container (in zip-lock baggie) in pantry.