These root beer brownies are fudgier, moister and have a deeper flavor the day after baking. Wrap tight and store in the refrigerator overnight. For authentic draft-style root beer flavor, use Berghoff Chicago Famous Root Beer.
Preheat your oven to 350° F. Lightly grease the bottom of a 9×9-inch baking pan with butter or shortening.
In a small bowl, mix together flour, cocoa powder and salt. Set aside.
In a small saucepan, melt the butter and dark chocolate over very low heat, stirring constantly until mixture is smooth. Set aside to cool slightly.
In a large bowl, beat together the eggs and sugar until well combined. Blend in cooled chocolate mixture. Stir in half of flour mixture, followed by half of root beer. Stir in the remaining flour mixture, remaining root beer and vanilla, just until combined.
Spread the batter in the prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out nearly clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 root beer brownies.