Adapted from Food Writer's Favorite cookies, Chocolate Carrot Brownies are better than they sound.
Chocolate Carrot Brownies
8 ounces bittersweet chocolate, cut up
1 stick (4 ounces) unsalted butter
¾ cup flour
½ cup granulated sugar
1 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup finely shredded carrots
⅓ cup gold or dark raisins
¾ cup finely chopped toasted pecans or walnuts
2 teaspoons orange zest
⅓ cup dark chocolate chips (optional)
Preheat oven to 350 degrees F. Line an 8 inch square metal baking pan with non-stick foil or parchment paper.
In a microwave-safe bowl or in a heavy saucepan set over low heat, melt the chocolate and butter. Set aside to cool slightly.
In a large mixing bowl, thoroughly stir together the flour, sugar and salt.
Using a rubber scraper, scrape the slightly cooled chocolate into a second mixing bowl. With a wooden spoon, beat in the eggs, one egg at a time. Pour the chocolate/egg mixture into the flour mixture and stir until well-blended. Stir in the vanilla, carrots, raisins, nuts and orange zest. Add extra chocolate chips if using. Spread mixture in lined pan and bake for 28-30 minutes.
Let cool completely in pan set on a rack. Lift from pan and cut into squares.
Anna says
I'd never heard of carrots in brownies either, which is why I tried these. They were much better than I expected.
Johnny, they reminded me of fruitcake as well -- but as you mentioned, without the side effects. They were all around festive.
Johnny says
Hmm, these kind of remind me of fruit cake...except without all the fear and dry heaving.
They defiantly look good. Nice and thick!
JEP says
Wow--have never heard of carrots in brownies!
Anna says
Well, I wish I could say they were flourless, but there's 3/4 cup flour. Thanks for catching that. I need to hire an editor.
Now the brownies do NOT contain any soda or baking powder, so that part is correct. The dry mixture is just flour/sugar/salt.
Anonymous says
where is the flour?