Line a square pan (9x9) with parchment paper with an overhang (for easy removal of brownies once baked) and set aside. Set oven to 350 degrees.

In a medium-sized saucepan over medium heat, melt butter and chocolate chips. Once melted, add cocoa powder and salt. Stir.

Add both sugars into your chocolate mixture and stir until completely melted. Add this mixture into a large bowl that contains your flour. Mix and add your eggs, one at a time.

Pour batter into your lined pan and bake for 20-25 minutes or until your brownies pass the toothpick test. Remove from oven and let sit for 10 minutes then remove from pan. Allow them to cool completely before decorating.

Once cooled, frost the top of the brownies with your chocolate buttercream. Add crushed Oreos. Cut into squares.

Mix yellow and red food coloring for a deep orange color in about 1 ½ cups of your vanilla buttercream. Using a piping bag, pipe onto each brownie square so that it looks like the top of a carrot.

Color the rest of your vanilla buttercream with green food coloring and pipe it on top of the orange buttercream to give it its final touch. Enjoy!