Light Carrot Cocoa Snack Cake Brownies Recipes

Steps:

• For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
• Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
• Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
• For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
• Remove the outer ring to unmold the cake. Cut into slices and serve.

Steps:

• Preheat oven to 350° and spray a 9 inch square pan with sprayable oil.
• Mix cocoa, flour and baking powder in a bowl.
• Mix in shredded carrots and sugar.
• In another small bowl, mix egg whites, milk, apple sauce and vanilla.
• Lightly beat with fork and add to dry ingredients.
• Mix just until blended.
• Pour batter into pan and bake for 20-25 minutes.
• Cool and cut into squares.

Steps:

• Preheat the oven to 350°F (180°C).
• For the brownie, in a bowl, mix butter, sugar, cocoa and eggs until creamy. Add flour, baking soda and mix well. Reserve.
• Transfer batter to a greased and floured 9-inch (22 cm) bundt pan and spread evenly.
• Bake for 25 minutes. Set aside.
• For the carrot cake, in a blender mix carrots, oil, eggs, sugar until well combined. Add flour, baking powder and blend to combine and smooth.
• Pour the carrot cake batter over the pre-baked brownie.
• Bake for 45-50 minutes, or until a toothpick comes out clean. Set aside for 10 minutes to cool before turning out.
• For the chocolate sauce, mix chocolate and cream in a small bowl and microwave on medium power for 1 minute and 30 seconds, stirring at each 30 seconds.
• Pour the chocolate sauce over the cake.
• Serve with more sauce.
• Enjoy!

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.

Steps:

• In a large bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture just until moistened., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.

Steps:

• Set oven to 325 degrees.
• Set oven rack to second lowest position.
• Grease a 9-in square pan.
• For cake; combine first 8 ingredients.
• Beat on med speed 3 mins, scaping down sides of bowl.
• Stir in last 3 ingredients; mix well.
• Spread evenly in pan.
• Bake for 50-60 mins, or until cake tests done.
• Cool.
• FOR ICING; Cream the cream cheese with butter until fluffy.
• Add the icing sugar, beat until well mixed and smooth; about 1 minute.
• Add all remaining ingredients, beat until well mixed and fluffy.
• Spread over cooled cake.