Easy chocolate carrot brownies made from a boxed brownie mix and simple pantry ingredients. These vegetable-infused brownies are fudgy, moist and chewy with a hint of cinnamon and plenty of chocolate chips for extra texture and flavor.
I had a bounty of carrots to use, so I added finely grated carrots to a boxed chocolate brownie mix to create these quick, home-style bars. The grated carrots contribute moisture and chewiness without overwhelming the chocolate. A touch of cinnamon complements the cocoa and rounds out the flavor, creating a dessert that feels a little like carrot cake crossed with classic fudgy brownies.
Key ingredients for carrot cake brownies
- Eggs – Use large eggs at room temperature for even mixing.
- Oil – Neutral oil keeps the brownies moist and gooey.
- Water – A small amount to create the batter base.
- Carrots – Finely grated so they incorporate smoothly.
- Brownie box mix – Use a brownie mix rather than cake mix for the right texture.
- Cinnamon – Adds warmth and enhances the chocolate.
- Chocolate chips – Semisweet chips add pockets of melty chocolate.
Variations
- Make them more cake-like – Add an extra egg to achieve a lighter, cake-like texture.
- Frosting – These brownies are great plain but can be topped with cream cheese frosting, sour cream frosting, or a chocolate frosting for a richer treat.
- Decorate for occasions – Frost and add orange-tinted decorations or chocolate-dipped strawberries to create a playful carrot-patch look for holidays.
- Swap the liquid – Replace water with milk or coconut milk for added richness or use brewed coffee to intensify the chocolate flavor.
- Chip options – Try white chocolate, butterscotch, or peanut butter chips for different flavor profiles.
- Mini chips – Use mini chocolate chips to distribute chocolate evenly throughout the batter.
- Spice swap – Substitute pumpkin pie spice for cinnamon for an autumnal twist, or omit spices altogether for a straightforward chocolate brownie.
How to make easy carrot brownies with boxed mix
1. Combine wet ingredients. In a large bowl, whisk together the eggs, oil, water and finely grated carrots until relatively smooth.
2. Mix. Stir the wet ingredients until evenly combined.
3. Add dry mix and chips. Fold in the boxed brownie mix, the cinnamon, and chocolate chips. Stir gently until just combined.
4. Stir. Mix only until the ingredients come together; avoid over-mixing to preserve a fudgy texture.
5. Bake. Pour the thick batter into a prepared 9×9-inch pan lined with foil or parchment and lightly greased. Spread evenly with a spatula.
6. Cool and serve. Bake at 350°F (175°C) for about 30 minutes, or until a toothpick inserted in the center comes out with a few sticky crumbs. Let cool to room temperature before slicing.
Tips and techniques
- Grate carrots finely so they integrate into the batter without large strands or texture contrasts.
- Use a true brownie mix rather than a cake mix for the intended fudgy result.
- Room-temperature ingredients blend more easily and yield a smoother batter.
- Avoid over-baking to keep the brownies moist; the center should still be slightly soft when you remove them.
- Do not over-mix once you add the boxed mix; overworking the batter can create tougher brownies.
- Thick batter is normal when carrots are added; it will spread into the pan and bake up fudgy.
- Even slicing is easiest after the brownies cool: measure with a ruler if you want uniform pieces and clean the knife between cuts.
Recipe FAQs
That usually means they were over-baked or the ratio of dry to wet ingredients was off. Watch carefully toward the end of baking and remove them when a few moist crumbs cling to a toothpick.
Use a food processor with a grating attachment for speed and uniformity. A box grater works well too. The goal is fine, even shreds that blend into the batter.
Cracks can form if the batter is over-mixed or if the brownies are baked too long. Accurate measuring and gentle mixing help prevent this.
Storage
- Refrigerate – Store cooled brownies in an airtight container in the fridge for up to 3 days.
- Room temperature – Keep covered on the counter for up to 24 hours for best texture.
- Freeze – Wrap or place in a sealed container and freeze for up to 1 month. Thaw in the refrigerator or warm briefly in the microwave to restore gooeyness.
- Make ahead – You can bake these 1–2 days ahead and store in the refrigerator until serving.
More easy brownies
- Gooey chocolate cherry brownies
- Black bean brownies (gluten free)
- Brownie bowls
- Brookies (brownie and cookie hybrid)
- Cheesecake brownies (cream cheese swirled)
Recipe
Carrot Brownies (With Box Mix)
Recipe by Abeer Rizvi
Quick chocolate carrot brownies that combine a boxed mix with grated carrots and cinnamon for a fudgy, moist bar studded with chocolate chips.
Ingredients
- 2 large eggs, room temperature
- 1/2 cup oil (neutral)
- 1/4 cup water
- 1 cup finely grated carrots
- 1 box brownie mix (approximately 16–17.8 oz works best)
- 1 teaspoon cinnamon powder
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch square pan with foil or parchment and lightly grease.
- In a mixing bowl, whisk together the eggs, oil, water and grated carrots until combined.
- Add the boxed brownie mix, cinnamon and chocolate chips. Stir gently until just combined. The batter will be thick.
- Spread the batter evenly in the prepared pan.
- Bake for about 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove and let cool to room temperature.
- Slice into squares and serve. Brownies taste best after they have set and cooled slightly.
Notes
- Try different chip varieties—white, butterscotch or peanut butter—for new flavors.
- Mini chips distribute more evenly through the dense batter.
- Keep all ingredients at room temperature for best mixing.
- Avoid over-baking to maintain a fudgy texture.
- Substitute cinnamon with pumpkin pie spice for a seasonal variation.
- Leftovers will keep up to three days refrigerated in an airtight container.
Nutrition (approx.)
Calories: 331 kcal per slice. Other nutrition values will vary depending on the exact products used.
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