brownies and slices

Quick and Easy Easter Carrot Patch Brownie

Isn’t this Quick and Easy Carrot Patch Brownie so cute? It’s so easy to make and so fun to decorate. I’m pretty sure this will be in every home at Easter time.

Back in 2017, my daughter made this adorable brownie for Easter that we originally saw from Delish, but made our brownie from scratch. We also made carrots from fondant, as we don’t have strawberries at hand during those times. You can watch my daughter’s video here:  Quick and Easy Easter Carrot Patch Brownie.

Quick and Easy Easter Carrot Patch Brownie Recipe



2 cups sugar

1 cup vegetable oil

4 eggs

2 teaspoon vanilla

1 cup flour

2/3 cups cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt  


100 grams dark chocolate

50 grams heavy cream  


Carrot Fondant (or strawberries dip in orange chocolate melt)

Oreo Cookies Chocolate Eggs  

How to Make Quick and Easy Easter Carrot Patch Brownie?


1. Preheat oven to 160 degrees C.  

2. Mix oil and sugar until well blended.  

3. Add eggs and vanilla, stir well.  

4. In a separate bowl, mix all the dry ingredients.  

5. Add the dry ingredients to the oil and sugar mixture. Mix them together.  

6. Pour into greased square or rectangle pan.  

7. Bake for 20-25 minutes until well baked or undercook if you want it gooey.  

8. Cool completely before cutting into squares.  

9. MAKE GLAZE: Simple put dark chocolate and heavy cream in a bowl and put it in the microwave for 1 minute and then mix. Repeat this step until melted.  

10. Spread the ganache on top of the brownies until covered.  

11. Smash Oreo cookies with rolling pin or whizz it in a food processor. Sprinkle it on top of the brownies.  

12. Mold fondant into carrot or you could use strawberries dipped in orange chocolate melt.  

13. Decorate brownies with carrots and eggs.  

Serve and enjoy this Quick and Easy Easter Carrot Patch Brownie with family and friends!


  • You can use strawberries and blueberries to decorate your Easter brownies as shown on the image above.
  • If you want a chewy brownie, you can replace vegetable oil to butter.
  • Using brown sugar helps create a good texture on the brownie, you are welcome to do half and half. Instead of using 2 cups of white sugar, you can use 1 cup of white sugar and 1 cup of brown sugar.
  • Grease the pan and line it with greased parchment (baking) paper will help the brownie rise evenly.
  • Brownies are meant to be crispy in the outside and soft and fudgy in the inside, but if the middle is too soft, there would be a problem in cooking times or temperature. Baking it more than what the recipe says or making adjustments in the oven temperature may do the trick.



Hot Cross Buns

Do you know where Hot Cross Buns originated? In 12th century, buns were baked by Anglican monk and marked them with a cross to remind us of Good Friday. Later on, Hot Cross Buns were so popular, and eventually became a symbol of Easter weekend.

Today, we can eat Hot Cross Buns anytime we want, as it is available in our local supermarket. We can also make it at home. They’re very similar to Cinnamon buns but it has more spice in it. It could be enjoyed plain, with raisins, dried currants or even cranberries. But my daughters don’t really like raisins, so I just omitted the dried currants from the original recipe from Delish.

Hot Cross Buns Recipe



1 cup warm milk

2 1/4 teaspoon active dry yeast, plus 1 tablespoon sugar for activating the yeast

1/3 cup butter, melted

1 large egg yolk

1 teaspoon pure vanilla extract

3 cups all-purpose flour (plus more for kneading)

1/2 cup 1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup raisins, optional

1 teaspoon lemon zest Egg wash, for brushing


1 cup icing sugar

1 tablespoon milk

1/2 teaspoon lemon zest

How to Make Hot Cross Buns?


1. In a medium bowl, combine milk, yeast and 1 tablespoon of sugar. Allow the yeast to activate by leaving it in a warm place for about 5-10 minutes.  

2. Whisk in butter, egg yolk and vanilla into the bowl with yeast mixture.  

3. In a large bowl, combine flour, sugar, salt, cinnamon and nutmeg. Make a well in the center of the flour mixture and add the yeast mixture. Using a wooden spoon, stir the flour-yeast mixture until thick. Stir in raisins.  

4. In a lightly floured surface, turn the dough in and knead until it is soft and elastic, about 8-10 minutes. Do not over knead. Shape the dough in a big ball.  

5. Grease a large bowl with butter and put the dough in. Cover with plastic wrap or cloth. Let is rise at room temperature until doubled in size, about 1 ½ hours.  

6. Turn the dough in a lightly floured surface, pat the dough and shape it into a large rectangle. Divide the dough into 12 proportions using a sharp knife or pastry silicone cutter. Butter a 9” x 12” baking pan.  

7. Shape each dough piece into a roll, tuck the edges under. Place into the buttered pan, seam side down. Cover with plastic wrap or cloth and let it rise in a warm place until the dough pieces have doubled in size, about 45 minutes.  

8. Preheat the oven to 375 degrees F or 180 degrees C. Brush the tops of the buns with egg wash. Bake the buns until they are golden and puffy, about 22-25 minutes.  

9. MAKE GLAZE: Whisk together icing sugar, milk and lemon zest until smooth, Transfer into a piping bag and make small cut in the corner of the bag or use round piping nozzle. Pipe a thick cross shape over each rolls.  

Serve and enjoy these Hot Cross Buns with family and friends!


  • Do not over-knead the dough or the hot cross buns will turn out hard.
  • You can add raisins, dried currants or cranberries.
  • Use all-purpose flour.
  • Make sure the yeast mixture is foamy and activated.
  • Use the baking pan, not cookie sheet.