Carrot-Raisin Brownies
Submitted by dlprice
Chewy brown sugar brownies loaded with grated carrots, chopped raisins, and a walnut topping. Not your typical brownie, but the 4.8-star rating speaks for itself.
YIELD
1 dozenPREP
10 minCOOK
40 minREADY
1 hrsForget everything you think you know about brownies. These swap the cocoa for carrots and the result is something unexpectedly addictive.
Light brown sugar and butter cream together into a rich base, then grated carrots and chopped raisins fold in to keep the bars moist and chewy. Chopped walnuts get sprinkled over the top before baking so they toast right there in the oven.
The texture lands somewhere between a blondie and a spice bar. Golden, chewy in the middle, with little pockets of raisin sweetness throughout.
Cut them into squares and watch them vanish. These are sneaky good.
Kitchen Tips
- Grate the carrots finely so they nearly dissolve into the batter. You want moisture, not visible shreds.
- Chop the raisins roughly so they distribute more evenly and you get a burst of sweetness in every bite
- Don’t overbake. Pull them when the toothpick has just a few moist crumbs. They firm up as they cool.
- These keep well in an airtight container for up to 4 days, if they last that long
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease a 9×13 inch baking pan.
Mix sugar and fat.
Add eggs and vanilla; beat. Stir in dry ingredients.
Add raisins and carrots, stir.
Spread mixture into baking pan; sprinkle with walnuts.
Bake about 40 minutes or until a toothpick inserted in center comes out clean.
Cool; cut into squares.
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