Indulge in these festive Chocolate Pumpkin Patch Brownies, featuring a rich chocolate brownie base topped with smooth chocolate ganache and decorated with candy-coated strawberries to resemble pumpkins. Perfect for autumn celebrations or Halloween parties, these brownies combine decadent chocolate flavors with a fun and creative pumpkin patch presentation.
Total Time:1 hour
Yield:12 servings
Ingredients
For the 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
For the Chocolate Ganache Frosting:
1 cup heavy cream
8 ounces dark chocolate, chopped
2 tablespoons unsalted butter
For the Pumpkin Patch Decoration:
12-15 fresh strawberries
1 cup orange candy melts
Fresh mint or basil sprigs, optional to resemble vines
Instructions
Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal, and grease the parchment thoroughly.
Make Brownie Batter: In a medium saucepan, melt the butter over medium heat. Remove from heat, add the granulated sugar, and stir until well combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the butter and egg mixture, stirring gently until fully incorporated and smooth.
Bake the Brownie Cake: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and cool completely in the pan on a wire rack.
Prepare Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes to melt, then stir gently until smooth. Add the butter and stir until fully melted and glossy. Set aside to cool slightly.
Prepare Strawberry Pumpkin Decoration: 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. Dip each strawberry by the stem into the melted candy, coating completely, then place on the parchment-lined tray to set and harden.
Assemble the Pumpkin Patch Brownies: Remove the cooled brownie cake from the pan using the parchment overhang. Spread the chocolate ganache evenly over the top of the brownies. Arrange the dipped strawberries on top of each brownie portion, pressing gently so they adhere. Optionally, add fresh mint or basil sprigs around the strawberries to resemble pumpkin vines.
Serve or Store: Cut the decorated brownies into squares or rectangles. Serve immediately for the best texture and flavor, or store in an airtight container at room temperature for up to 3 days.
Notes
For easier removal, let the brownies cool completely before lifting them out of the pan using the parchment paper.
Use good quality dark chocolate for the ganache to enhance the chocolate flavor and smooth texture.
If you don’t have orange candy melts, you can substitute with orange-colored white chocolate or use melted white chocolate with orange food coloring.
Fresh mint or basil sprigs are optional but add a nice decorative touch to resemble pumpkin vines.
Ensure strawberries are completely dry before dipping to help the candy coating adhere properly.
If storing longer than 3 days, keep the brownies refrigerated and bring to room temperature before serving.
