Why You’ll Love This Recipe

Visually Stunning: These brownies look like a mini pumpkin patch, with “pumpkin” strawberries and mint leaves creating a festive decoration that doubles as a conversation starter.
Decadent Flavor: The fudgy, chocolatey base combined with a glossy ganache creates a rich and indulgent flavor.
Perfect for Halloween: With a playful pumpkin theme, these brownies are the perfect addition to any Halloween party or fall gathering.
Customizable: While the pumpkin patch decoration is adorable, you can easily customize the toppings to suit any occasion, from a spooky Halloween look to a more autumn-inspired feel.
Easy to Make: Though they look impressive, these brownies are easy to make and come together quickly, especially with the simple steps for the ganache and the candy-covered strawberries.
Great for Sharing: With 16 servings, these brownies are perfect for parties or a sweet treat to share with family and friends.

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 for vines)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Pumpkin Patch Brownies

Directions

Preheat the Oven: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Grease the parchment paper.
Make the Brownie Base: In a medium saucepan, melt the butter over medium heat. Remove from heat, add the sugar, and stir until fully combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated.
Bake the Brownies: Pour the brownie batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the cream over the chopped chocolate in a heatproof bowl, and let sit for 2 minutes. Stir until smooth. Add the butter and stir until melted and glossy. Set aside to cool slightly.
Prepare the Pumpkin Decorations: Wash and dry the strawberries thoroughly. Line a tray with parchment paper. Melt the orange candy melts in a double boiler or according to package instructions. Dip each strawberry by the stem into the melted candy, coating it completely. Place the dipped strawberries on the prepared tray to set.
Assemble the Brownies: Once the brownies are completely cool, remove them from the pan. Spread the chocolate ganache evenly over the top.
Decorate the Pumpkin Patch: Place the candy-dipped strawberries on top of each brownie portion, pressing gently to secure. Arrange fresh mint or basil sprigs around the strawberries to resemble vines, completing the pumpkin patch look.
Serve: Cut into squares or rectangles and serve immediately. If storing, keep them in an airtight container at room temperature for up to 3 days.

Servings and Timing

Servings: 16 brownies
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes

Variations

Vegan Option: Use a dairy-free butter substitute, almond milk, and dairy-free dark chocolate to make the brownies vegan.
Different Toppings: Instead of candy-dipped strawberries, you can use orange icing to decorate the top or add other fall-themed candies.
Nutty Brownies: Add chopped nuts, such as walnuts or pecans, to the brownie batter for extra crunch.

Storage/Reheating

Storing Leftovers: Store any leftover brownies in an airtight container at room temperature for up to 3 days.
Freezing: These brownies freeze well. Store them in an airtight container or freezer bag for up to 3 months. Thaw before serving.

FAQs

Can I use a different fruit for the pumpkins?

Yes, you can use other fruits like apricots or small peaches if you prefer, although strawberries work best for this pumpkin look.

How do I make the brownies less sweet?

If you prefer a less sweet brownie, reduce the amount of sugar in the brownie base by 1/4 cup.

Can I use white chocolate for the pumpkins?

Yes, you can use white chocolate instead of orange candy melts, but the color won’t be as vibrant.

Can I make these brownies ahead of time?

Yes, you can prepare the brownies a day or two in advance. Just make sure to decorate them with the strawberries and ganache closer to serving time to keep them fresh.

Can I make these brownies in a smaller pan?

Yes, you can use an 8×8-inch or 9×9-inch pan. Just adjust the baking time, as they may cook faster in a smaller pan.

How do I store leftover ganache?

If you have leftover ganache, store it in the fridge for up to 1 week. Reheat gently before using.

Conclusion

Chocolate Pumpkin Patch Brownies are the ultimate Halloween treat that combines delicious flavor with festive decoration. The fudgy chocolate brownie base paired with silky ganache and “pumpkin” strawberries is both visually stunning and decadent. Whether you’re serving them at a Halloween party or as a special fall treat, these brownies are sure to impress your guests!

Chocolate Pumpkin Patch Brownies

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Chocolate Pumpkin Patch Brownies combine a fudgy chocolate brownie base, silky ganache topping, and pumpkin-inspired strawberries for a festive, visually stunning Halloween dessert. The bright orange strawberries against the rich chocolate ganache create the perfect fall treat.

Author: Amy
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Yield: 16 brownies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Grease the parchment paper.
Make the Brownie Base: In a medium saucepan, melt the butter over medium heat. Remove from heat, add sugar, and stir until fully combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated.
Bake the Brownies: Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool completely on a wire rack.
Make the Ganache: In a small saucepan, heat heavy cream over medium heat until it begins to simmer. Pour over chopped chocolate in a heatproof bowl, let sit for 2 minutes, then stir until smooth. Add butter and stir until glossy. Set aside to cool slightly.
Prepare the Pumpkin Decorations: Wash and dry strawberries thoroughly. Melt orange candy melts in a double boiler or as directed on the package. Dip each strawberry by the stem into the candy, coating completely. Place on a parchment-lined tray to set.
Assemble the Brownies: Once brownies are cool, remove from the pan. Spread ganache evenly over the top.
Decorate the Pumpkin Patch: Place candy-dipped strawberries on top of each brownie, pressing gently to secure. Arrange fresh mint or basil around the strawberries to resemble vines.
Serve: Cut into squares and serve immediately. Store leftovers in an airtight container for up to 3 days.

Notes

Vegan Option: Use dairy-free butter, almond milk, and dairy-free dark chocolate to make these brownies vegan.

Different Toppings: Use orange icing or fall-themed candies for decorating if you prefer.

Nutty Brownies: Add chopped walnuts or pecans to the brownie batter for extra texture.

Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Serving Size: 1 brownie
Calories: 300
Sugar: 25g
Sodium: 75mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg