Carrot Brownies (a/k/a Chewy Triple Chocolate Brownies with Dark Chocolate Ganache & Buttercream Carrots) are the richest, most decadent homemade brownies you’ll ever try. This single bowl recipe is so simple to make and the fudgy taste will wow you! What a perfect way to enjoy your vegetables! Carrot Brownies are always a favorite around Easter time at our house - but truth be told, my family would devour these ANY time I make them! With a simple one-bowl preparation, these are easy to whip up anytime you need (or want) a simple yet perfect brownie! Thick, soft and perfectly chewy, loaded with three kinds of chocolate. Drizzled with dark chocolate ganache, these truly are the perfect brownie! Yup, there's a reason I call these my 14-carat brownies - they are worth their weight in gold! And aren't the piped carrots just so cute on top? They add a little something special to a brownie that really doesn't need anything else - but why not? Hope that you enjoy these as much as we do!
INGREDIENTS:
BROWNIES: ⅓ cup (35 g) Dutch-processed cocoa 1 teaspoon espresso powder ½ cup + 2 tablespoons boiling water 2 ounces unsweetened chocolate (finely chopped) (I use Ghirardelli 100% Cacao Unsweetened Chocolate Bars) 4 tablespoons unsalted butter (melted) ½ cup plus 2 tablespoons vegetable oil 2 eggs (room temperature) 2 egg yolks (room temperature) 2 teaspoons pure vanilla extract 2½ cups (500 g) cups granulated sugar 1¾ cups (210 g) all-purpose flour ¾ teaspoon salt 1 cup semisweet chocolate chips DARK CHOCOLATE GANACHE: 4 oz. Dark Chocolate (Ghirardelli) ½ cup heavy cream BUTTERCREAM FROSTING: Orange & Green HOW I MAKE THESE:
Originally posted February 2014; revised and reposted April 2020.
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