Carrot Brownies Recipes

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CARROT-SHAPED BROWNIES



Carrot-Shaped Brownies image

An easy Easter treat that's festive and fun? You're in luck with these colorful carrot brownies! Betty Crocker™ fudge brownie mix forms the base, and from there, you're just a couple of steps away from a cute treat that'd tempt any bunny. Use green licorice for your carrot top and Betty Crocker™ Rich & Creamy vanilla frosting tinted with Great Value™ neon orange gel food color (a shortcut from having to mix red and yellow to get just the right tone!).

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 24

Number Of Ingredients 6

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
3/4 teaspoon Great Value™ neon orange gel food color
8 (7-inch) green licorice twists (from two 12.4-oz bags of rainbow-colored licorice twists)
1/4 teaspoon unsweetened baking cocoa, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, allowing some to hang over sides of pan. Spray bottom and sides of foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
  • Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Freeze in pan 30 minutes.
  • Using foil to lift, remove brownies from pan, and carefully peel foil away. In small bowl, place frosting; stir in food color until blended. Spread frosting over top. For easier cutting, refrigerate 15 minutes to set frosting.
  • Cut brownies into 24 triangles as shown in diagram: Using sharp knife, cut 3 horizontal rows. Cut each row into 8 triangles so each triangle has a 2-inch wide base, cleaning knife with paper towel after each cut. Set aside end pieces for snacking.
  • To make greens for carrot: With sharp knife or scissors, cut each licorice twist into 3 pieces. For each piece, make 2 to 3 cuts lengthwise to make thin green strips, cutting almost to end of piece but not all the way, so it remains attached at one end. Using tip of small paring knife, cut small opening about 1/2-inch deep in short end of each triangle. Insert licorice piece into opening. Repeat with remaining licorice pieces and brownie triangles.
  • If desired, use a small brush to lightly dab cocoa onto top of frosted brownie for an "earthy" carrot look. Store loosely covered in single layer in container.

Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 110 mg, Sugar 22 g, TransFat 0 g

CARROT BROWNIES



Carrot Brownies image

This easy carrot brownies recipe starts off with a box mix and requires simple ingredients. It's super fudgy and moist and packed with chocolate and shredded carrots.

Provided by CakeWhiz

Categories     Brownies     Dessert

Time 40m

Number Of Ingredients 7

2 Eggs (Large)
1/2 cup Oil
1/4 cup Water
1 cup Carrots (Shredded)
1 box Brownie mix (Any brand is fine)
1 tsp Cinnamon powder
1/2 cup Chocolate chips (Semisweet)

Steps:

  • In a mixing bowl, add eggs, oil, water, shredded carrots and mix everything together until smooth.
  • Add brownie mix powder, cinnamon powder, chocolate chips and mix until just combined. Don't over-mix! The mixture will be thick.
  • Pour the batter into a square pan (Dimensions: 9x9), lined with aluminum foil and sprayed with oil. Spread batter with a spatula.
  • Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out with a few sticky crumbs.
  • Let it cool down. Then, cut slices and enjoy!

Nutrition Facts : Calories 331 kcal, Carbohydrate 44 g, Protein 3 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 21 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving

CARROT BROWNIES



Carrot Brownies image

Make and share this Carrot Brownies recipe from Food.com.

Provided by Denise in NH

Categories     Bar Cookie

Time 45m

Yield 18 brownies

Number Of Ingredients 8

1/2 cup butter
1 1/2 cups light brown sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups finely grated carrots
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 350.
  • In a saucepan, melt butter; add sugar and stir till well blended; remove from heat and beat in eggs.
  • Beat in all remaining ingredients except nuts.
  • Pour mixture into two 8"x8"x2" baking pans that have been sprayer with cooking spray such as Pam.
  • Sprinkle chopped walnuts over mixture in each pan.
  • Bake for 30 minutes.
  • When cool, cut each pan into 9 squares.

BROWNIE CARROT CAKE RECIPE BY TASTY



Brownie Carrot Cake Recipe by Tasty image

Here's what you need: butter, sugar, cocoa powder, eggs, all-purpose flour, baking soda, medium carrots, vegetable oil, eggs, sugar, all purpose flour, baking powder, semisweet chocolate, cream uht

Provided by Spencer Kombol

Categories     Desserts

Yield 10 servings

Number Of Ingredients 14

⅔ cup butter, melted
1 ¼ cups sugar
3 tablespoons cocoa powder
2 eggs
1 cup all-purpose flour
1 teaspoon baking soda
2 medium carrots, chopped
½ cup vegetable oil
2 eggs
1 ¼ cups sugar
1 cup all purpose flour
1 teaspoon baking powder
1 ½ cups semisweet chocolate
1 ¼ cups cream uht

Steps:

  • Preheat the oven to 350°F (180°C).
  • For the brownie, in a bowl, mix butter, sugar, cocoa and eggs until creamy. Add flour, baking soda and mix well. Reserve.
  • Transfer batter to a greased and floured 9-inch (22 cm) bundt pan and spread evenly.
  • Bake for 25 minutes. Set aside.
  • For the carrot cake, in a blender mix carrots, oil, eggs, sugar until well combined. Add flour, baking powder and blend to combine and smooth.
  • Pour the carrot cake batter over the pre-baked brownie.
  • Bake for 45-50 minutes, or until a toothpick comes out clean. Set aside for 10 minutes to cool before turning out.
  • For the chocolate sauce, mix chocolate and cream in a small bowl and microwave on medium power for 1 minute and 30 seconds, stirring at each 30 seconds.
  • Pour the chocolate sauce over the cake.
  • Serve with more sauce.
  • Enjoy!

Nutrition Facts : Calories 688 calories, Carbohydrate 61 grams, Fat 48 grams, Fiber 2 grams, Protein 8 grams, Sugar 36 grams

CARROT COCONUT BROWNIES



Carrot Coconut Brownies image

A different kind of brownies. Makes a chewy and moist bar. Taken from "The Brownie Experience".

Provided by Redsie

Categories     Bar Cookie

Time 45m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 20

1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
cinnamon
nutmeg
1/3 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/3 cup finely grated carrot, packed
1/3 cup diced dried pineapple
1/4 cup coconut
1/4 cup raisins
1/4 cup walnuts
1 1/2 ounces light cream cheese, softened
1 1/2 teaspoons orange juice
1/2 teaspoon vanilla
1 1/4 cups powdered sugar
1 dash of freshly grated orange rind

Steps:

  • Preheat oven to 350°F Butter a 9 inch square pan.
  • In a small bowl, combine flour, salt, baking powder, baking soda and spices; set aside.
  • In a medium-sized saucepan, melt butter over low heat. Remove from heat and beat in sugar, then egg and vanilla. Stir in carrots and flour mixture thoroughly. Fold in pineapple, coconut, raisins and walnuts. Combine gently. Pour into pan.
  • Bake 30 minutes or until golden and toothpick inserted in center comes out clean. Let cool completely in pan.
  • Frost with Orange Cream Cheese Frosting and let set until firm.
  • Mark into bars. Chill, then cut through bars with a sharp knife.
  • Orange Cream Cheese Frosting:.
  • Blend cream cheese with orange juice and vanilla.
  • Gradually add powdered sugar, beating until creamy. Blen in orange rind.

Nutrition Facts : Calories 128, Fat 4.6, SaturatedFat 2.5, Cholesterol 16.9, Sodium 96, Carbohydrate 21, Fiber 0.5, Sugar 16.1, Protein 1.3

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