Make the brownies: Prepare the brownie batter as directed. Stir in vanilla and chocolate chips if using. Spread evenly in the pan.

Bake and cool: Bake per the package or recipe directions until the center is just set and a toothpick comes out with a few moist crumbs. Do not overbake. Cool completely in the pan.

Crush the cookies: Pulse the sandwich cookies in a food processor until they look like fine soil with some small pebbly bits. No processor? Add cookies to a zip-top bag and crush with a rolling pin.

Make the frosting layer: Beat cream cheese and butter until smooth and fluffy, 1–2 minutes. Add powdered sugar, vanilla, and a pinch of salt. Beat until creamy. This layer helps the cookie crumbs stick and adds a tangy balance to the sweet brownies.

Frost the brownies: Spread the frosting in a thin, even layer over the cooled brownies. You don’t need it thick—just enough to act as glue.

Add the “soil”: Sprinkle the crushed cookies all over the frosting. Gently press to help them adhere. Aim for an even, natural-looking “dirt” layer.

Make candy carrots: Melt orange candy melts in the microwave in 20–30 second bursts, stirring between rounds, until smooth. Transfer to a piping bag or zip-top bag with a tiny corner snipped. Pipe small carrot shapes on parchment (little rounded triangles). Let set. Melt green candy melts and pipe tiny leaves or stems at the tops. Chill to firm up.

Alternative carrot toppers: Dip small strawberries in orange candy melts and add green leaf details once set. Or insert short pieces of pretzel into the top of piped orange carrots for a fun stem.

Assemble the patch: Gently press the carrots into the “soil,” arranging them in neat rows like a garden or scattered naturally. Don’t overcrowd—leave some soil visible.

Chill and slice: Refrigerate for 20–30 minutes to help set the layers. Lift the slab out using the parchment and cut into squares with a sharp knife. Wipe the blade between cuts for clean edges.