Today's Case:
Carrot Blondies/Brownies
Re: Recipe Request
From: Beth
To: Phaedrus
Date: 7/2/2024, 1:23 PM
On 7/2/2024 12:22 PM, Beth wrote:
I’m looking for a recipe for carrot brownies; a blond brownie recipe using grated carrots
that was published in Better Homes and Gardens magazine. I copied down from the
magazine in my college’s health care center in 1972-1974 so it could be from an older
edition since we all know how mags sat around for years. I’ve tried tracking it down on
the BH&G site, but gave up. I’m hoping someone else has found it! I’ve played around
adding grated carrots various blonde brownie recipes, but haven’t gotten it right yet.
Thanks for any efforts you make towards this find.Sincerely,
Beth
Hello Beth,
I could not find any recipe for blondies or brownies on the web that called for grated carrots and was also identified as being from Better Homes and Gardens magazine. I even enlisted the assistance of an AI, which similarly had no success.
Below are the recipes for brownies or blondies that I did find and two that were found by the AI. They do have grated carrots, but they do not mention Better Homes and Gardens.
I will post this for reader input.
Phaed
carrot brownies
½ cup butter
1 cup light brown sugar
2 eggs
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 cups grated carrots
½ cup nuts (optional)
Melt the butter in a pan over low heat, and add the sugar. Then, remove from the heat
and add the eggs and the rest of the ingredients. Pour into a greased 8 x 8 inch pan.
Bake at 350° for 20-30 minutes or until tests done. Cool and cut into squares.
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Carrot Brownies
Brownie:
1/2 c. butter
2 c. flour
1/2 tsp. salt
2 c. finely grated carrots
1 1/2 c. brown sugar
2 tsp. baking powder
2 eggs
1/2 c. walnuts
Cream Cheese Frosting:
2 oz. cream cheese
1 tsp. vanilla
1/3 c. butter
1 1/2 c. confectioners' sugar
Brownie:
Melt butter in saucepan. Add sugar until blended; cool. Sift flour, baking soda and salt.
Beat eggs into cooled mixture - one at a time. Stir in flour mixture. Add carrots and walnuts.
Pour into greased 8x8x2 inch pan (2 of them). Bake at 350 degrees for 30 minutes.
Cream Cheese Frosting:
Beat softened cream cheese with softened butter until smooth.
Stir in vanilla and confectioners' sugar until fluffy.
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Carrot Brownies Recipe
Ingredients:
2 large eggs
1/2 cup vegetable oil
1/4 cup water
1 cup shredded carrots
1 box brownie mix (about 18 ounces)
1 teaspoon ground cinnamon
1/2 cup chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the eggs,
vegetable oil, and water until well combined. Add the shredded carrots to the
wet mixture and mix until smooth. Gradually add the brownie mix powder and
ground cinnamon. Mix until just combined; avoid over-mixing. If desired, fold
in the chocolate chips. Pour the batter into a 9x9-inch square pan lined with
aluminum foil and sprayed with oil. Bake in the preheated oven for approximately
25-30 minutes, or until a toothpick inserted into the center comes out with a
few moist crumbs.
Let the brownies cool in the pan before cutting into squares.
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Carrot Cake Blondies
Ingredients:
1 cup shredded carrots (freshly grated for best flavor)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan. In a large
mixing bowl, combine the shredded carrots, sugar, vegetable oil, and eggs. Mix until
well combined. Sift the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg,
ginger, and salt into a separate bowl. Make a well in the center of the dry ingredients
and pour in the carrot mixture. Gently stir until well combined. If desired, fold in the
chopped walnuts. Spoon the batter into the prepared baking pan and spread it out
evenly. Bake for approximately 30 minutes, or until a toothpick inserted into the center
comes out clean. Let the blondies cool in the pan before cutting into squares.
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Thank you for your search and response. These recipes are similar to ones I’m altering
and trying. It is helpful to see a few laid out together like this. Reading them makes me
think the amount of rising agent(s) and browning the butter may get me closer.
Thanks again, Phaed!
