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Carrot Patch Brownies

These carrot patch brownies are the perfect dessert for Easter or Spring! There's a rich and fudgy brownie base. Add a layer of chocolate frosting, Oreo crumbs, and finish with a cute carrot top in the center of each brownie!
Course Dessert
Cuisine American
Keyword Carrot Patch Brownies
Prep Time 55 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Servings 9 brownies
Calories 889kcal
Author Miranda Couse


  • 2 sticks butter salted
  • ½ cup semi-sweet chocolate chips
  • ½ cup unsweetened cocoa powder
  • pinch salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups store-bought chocolate buttercream
  • 2 cups Oreos crushed
  • 2 cups store-bought vanilla buttercream
  • orange gel food coloring
  • leaf green gel food coloring


  • Preaheat oven to 350 degrees. Line a 9x9 square pan with parchment paper with an overhang (for easy removal of brownies once baked) and set aside.
  • In a medium saucepan, melt butter and chocolate chips over medium heat.
  • Once melted, add cocoa powder and salt. Stir to combine.
  • Add both sugars to your chocolate mixture and stir until completely melted.
  • In a large bowl, add the flour.
  • Add the chocolate mixture to a large bowl. Mix to combine.
  • Add your eggs one at a time and whisk until each one is fully incorporated.
  • Pour batter into the prepared pan and bake for 20-25 minutes or until your brownies pass the toothpick test. Insert a toothpick and if it comes out clean or with moist crumbs, the brownies are done. Batter means more time! Remove from oven.
  • Let the brownies sit for 10 minutes. Remove from pan. Allow to cool completely before decorating.
  • Once cooled, frost the top of the brownies with your chocolate buttercream.
  • Add the crushed Oreos.
  • Cut into squares.
  • Mix orange food coloring in 1 ½ cups of your vanilla buttercream.
  • Add the orange frosting into a piping bag with a straight tip or just a coupler. Pipe a mound of orange frosting onto each brownie square so that it looks like the top of a carrot.
  • Color the remaining vanilla buttercream with green food coloring.
  • Add the green frosting into a piping bag with a small straight tip. A Wilton #4 would work or a grass tip. Pipe a little green top on top of the orange buttercream to give it its final touch.


Calories: 889kcal | Carbohydrates: 155g | Protein: 6g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 372mg | Potassium: 382mg | Fiber: 4g | Sugar: 124g | Vitamin A: 55IU | Calcium: 54mg | Iron: 6.2mg