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Chocolate Pumpkin Patch Brownies Recipe

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4.8 from 38 reviews

Delight in festive Chocolate Pumpkin Patch Brownies featuring a rich chocolate brownie base topped with luscious ganache and decorated with vibrant candy-coated strawberries to resemble pumpkins. Perfect for fall gatherings and holiday celebrations.

Ingredients

Chocolate Brownie Cake

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 medium eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Chocolate Ganache Frosting

  • 1 cup heavy cream
  • 8 ounces dark chocolate, chopped
  • 2 tablespoons unsalted butter

Pumpkin Patch Decoration

  • 12-15 fresh strawberries
  • 1 cup orange candy melts
  • Fresh mint or basil sprigs, optional

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease the parchment.
  2. Make Brownie Batter: In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the granulated sugar until combined. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the butter and sugar mixture, stirring until fully incorporated.
  4. Bake Brownies: Pour the batter evenly into the prepared pan. Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan on a wire rack.
  5. Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth. Add the unsalted butter and stir until melted and glossy. Set aside to cool slightly.
  6. Coat Strawberries: Wash and dry the strawberries thoroughly. Line a tray with parchment paper. Melt the orange candy melts using a double boiler or according to package instructions. Holding each strawberry by the stem, dip it into the melted candy, coating completely. Place on the prepared tray to set.
  7. Assemble Pumpkin Patch Brownies: Remove the cooled brownie slab from the pan using the parchment overhang. Spread the chocolate ganache evenly over the top. Arrange the candy-coated strawberries on each brownie piece, pressing gently to secure. Garnish with fresh mint or basil sprigs around the strawberries to resemble pumpkin vines.
  8. Serve or Store: Cut the decorated brownies into squares or rectangles. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Notes

  • Use high-quality cocoa powder and dark chocolate for the richest flavor.
  • If orange candy melts are unavailable, white candy melts with orange food coloring can be used as a substitute.
  • For easier strawberry dipping, dry strawberries completely to ensure candy melts adhere well.
  • Brownies can be made a day ahead and stored tightly covered; decorate just before serving.
  • Mint or basil sprigs add a fresh herbal aroma and enhance the pumpkin patch look but are optional.

Find it online: https://lovelycooks.com/chocolate-pumpkin-patch-brownies-recipe/