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!
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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