CARROT SHAPED BLONDE BROWNIES {A FUN EASTER TREAT FOR KIDS} | KID FRIENDLY THINGS TO DO
Make these adorable Blonde Brownie Carrots for a fun spring or summer snack. They are perfect for your Easter table.
Provided by Melissa
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees
- In mixing bowl, Mix the flour, sugar and baking powder
- In another bowl mix the melted butter, eggs, and vanilla and orange food coloring
- Add the wet mixture to the dry and mix well
- Mix the wet ingredients together
- The mixture will be like a play dough consistency
- Line pie plate with foil - non-stick side facing up
- Pour the mixture into the pie pan and press it out to even it out at the top
- Bake for about 40-50 minutes.
- When are they done?
- These brownies are thick, so they take a bit longer to bake. Once you start to smell the aroma of your brownies, check on them. A toothpick inserted into the middle should come out mostly clean. What I mean by that is; you shouldn't have a wet batter on the toothpick. You will probably find cooked batter will adhere to the toothpick and that's ok
CARROT-SHAPED BROWNIES
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
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-SHAPED CARROT CAKE
Take this veg-tastic cake a step further by garnishing with chocolate cookie crumbs to resemble dirt!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray 1 (9 x 5-inch) loaf pan with cooking spray. Line bottom of pan with parchment paper. Place paper baking cup in each of 9 regular-size muffin cups.
- Make cake mix as directed on box using water, oil and eggs. Pour 2 1/2 cups of batter in loaf pan; pour remaining batter evenly into muffin cups. Bake loaf 40 minutes; bake cupcakes 20 minutes. Cool loaf in pan 5 minutes; remove cake from loaf pan and cupcakes to cooling racks. Cool cupcakes and loaf completely, about 1 hour.
- Using long serrated knife, trim triangle-shaped piece from corners of one end of loaf; reserve pieces. With knife, round corners of other short end of loaf.
- For the frosting: in large bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until frosting is smooth and spreadable. In small bowl, mix 1/2 cup frosting with green color until desired color. In large bowl, mix remaining frosting and orange color until desired color.
- Bring reserved cut edges together at the bottom of cake to form carrot tip. Hold together with some of the orange frosting. Use remaining orange frosting to frost carrot. Use green frosting to make the carrot top. Use remaining orange and green frosting to create carrots and carrot tops on cupcakes. Serve cupcakes with cake.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 slice, Sodium 220 mg, Sugar 24 g, TransFat 0 g
CARROT BROWNIES
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
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.
CARROT COCONUT BROWNIES
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
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
BROWNIE CARROT CAKE RECIPE BY TASTY
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
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
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- 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.
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