Carrot Cake Brownies
Carrot Cake Brownies
Ingredients
For the Brownies
- 1 box brownie mix, (18.3 ounce)
- 1/2 cup vegetable oil
- 3 eggs, large
- 1 cup carrots, finely grated
- 1 teaspoon cinnamon
- 1/2 cup white chocolate chips
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk, or as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking pan, or line with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the brownie mix, vegetable oil, and 3 large eggs. Whisk until the ingredients are just combined and no dry streaks of mix remain. Be careful not to overmix.
⏱️ 3 min
- 3
Gently fold in the finely grated carrots, cinnamon, and white chocolate chips into the brownie batter until evenly distributed.
⏱️ 2 min
- 4
Pour the prepared batter into the greased and floured (or parchment-lined) baking pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 18 to 22 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
⏱️ 20 min•🌡️ 350
- 5
While the brownies are baking, prepare the glaze. In a small bowl, combine the powdered sugar and 2 tablespoons of milk. Whisk until a smooth, pourable glaze consistency is achieved. If the glaze is too thick, add more milk 1/2 teaspoon at a time until desired consistency. If it's too thin, add a little more powdered sugar.
⏱️ 5 min
- 6
Once the brownies are baked, remove them from the oven. Immediately drizzle the prepared glaze generously over the warm brownies. The warmth of the brownies will help the glaze spread and set slightly.
⏱️ 2 min
- 7
Allow the brownies to cool in the pan for at least 15 minutes before cutting into squares and serving. This allows them to set and makes for cleaner cuts.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot Cake Brownies
For the Brownies
- 1 box brownie mix, (18.3 ounce)
- 1/2 cup vegetable oil
- 3 eggs, large
- 1 cup carrots, finely grated
- 1 teaspoon cinnamon
- 1/2 cup white chocolate chips
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk, or as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking pan, or line with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the brownie mix, vegetable oil, and 3 large eggs. Whisk until the ingredients are just combined and no dry streaks of mix remain. Be careful not to overmix.
⏱️ 3 min - 3
Gently fold in the finely grated carrots, cinnamon, and white chocolate chips into the brownie batter until evenly distributed.
⏱️ 2 min - 4
Pour the prepared batter into the greased and floured (or parchment-lined) baking pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 18 to 22 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
⏱️ 20 min•🌡️ 350 - 5
While the brownies are baking, prepare the glaze. In a small bowl, combine the powdered sugar and 2 tablespoons of milk. Whisk until a smooth, pourable glaze consistency is achieved. If the glaze is too thick, add more milk 1/2 teaspoon at a time until desired consistency. If it's too thin, add a little more powdered sugar.
⏱️ 5 min - 6
Once the brownies are baked, remove them from the oven. Immediately drizzle the prepared glaze generously over the warm brownies. The warmth of the brownies will help the glaze spread and set slightly.
⏱️ 2 min - 7
Allow the brownies to cool in the pan for at least 15 minutes before cutting into squares and serving. This allows them to set and makes for cleaner cuts.
⏱️ 15 min