Best Carrot Coconut Brownies Recipes

CARROT BROWNIES

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 BROWNIES

Steps:

• In a mixing bowl, add eggs, oil, water, shredded carrots and mix everything together until smooth.
• Add brownie mix powder, cinnamon powder, chocolate chips and mix until just combined. Don't over-mix! The mixture will be thick.
• Pour the batter into a square pan (Dimensions: 9x9), lined with aluminum foil and sprayed with oil. Spread batter with a spatula.
• Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out with a few sticky crumbs.
• Let it cool down. Then, cut slices and enjoy!

FABULOUSLY EASY COCONUT BROWNIES

Steps:

• Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
• Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
• Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
• Layer coconut and chocolate chunks over brownie base.
• Pour sweetened condensed milk evenly over coconut and chocolate chunks.
• Sprinkle with nuts.
• Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
• Cool completely. Cut into bars. Step back and hear the applause.

CARROT-SHAPED BROWNIES

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.

CARROT COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, and salt; set aside.
• Cream together 1 cup margarine and sugar until light and fluffy. Add the eggs one at a time while continuing to beat until incorporated. Continue to beat in the mashed carrot, coconut, and flour mixture until all the ingredients are well moistened. Drop by spoonfuls onto ungreased baking sheets 2 inches apart.
• Bake in the preheated oven until the cookies slightly flatten and are golden around the edges, about 8 minutes. Remove from the oven, and allow to cool on the pan for 5 minutes. Remove to a wire rack, and cool completely.
• To make the orange-butter frosting, cream together 1/3 cup margarine with confectioners' sugar, orange zest, and orange juice until light and fluffy. Ice the cookies with the frosting once cool.