Why You’ll Love This Recipe

Chocolate Pumpkin Patch Brownies are a perfect blend of rich, fudgy chocolate and festive creativity. The dense brownie base topped with silky chocolate ganache is irresistible on its own, but the strawberry “pumpkins” coated in vibrant orange candy melts add a playful, seasonal twist. The mint or basil sprigs as vines make this dessert a centerpiece-worthy treat for Halloween or any fall gathering. It’s both visually stunning and decadently delicious—a dessert that impresses before anyone even takes a bite.

Ingredients

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

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)

Directions

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.
In a medium saucepan, melt the butter over medium heat. Remove from heat, add the sugar, and stir until combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the butter mixture, stirring until fully incorporated.
Pour the batter into the prepared pan, spread evenly, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour over the chopped chocolate in a heatproof bowl, let sit for 2 minutes, then stir until smooth. Add the butter and stir until melted and glossy. Set aside.
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 completely, and place on the tray to set.
Remove the cooled brownie cake from the pan and spread the chocolate ganache evenly over the top.
Place the dipped strawberries on top of each brownie portion, pressing gently to secure. Arrange mint or basil leaves around the strawberries to create a pumpkin patch effect.
Cut into squares or rectangles and serve immediately, or store in an airtight container at room temperature for up to 3 days.

Servings and Timing

Servings: 16
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Variations

Chocolate Options: Use milk chocolate or white chocolate for the ganache for a different flavor profile.
Strawberry Alternatives: Mini pumpkins made from candy or marzipan can be used if strawberries aren’t in season.
Nutty Addition: Sprinkle chopped nuts on the ganache before setting for extra texture.
Spice Twist: Add 1 teaspoon of cinnamon or pumpkin pie spice to the brownie batter for a seasonal flavor boost.

Storage/Reheating

Storage: Keep the brownies in an airtight container at room temperature for up to 3 days.
Reheating: These are best served at room temperature. Warm slightly in the microwave for 10–15 seconds if desired, but avoid heating the ganache-covered strawberries.

FAQs

Can I make these brownies ahead of time?

Yes, you can prepare the brownies and ganache in advance, but it’s best to add the strawberry “pumpkins” and mint leaves just before serving to maintain their appearance.

Can I use frozen strawberries?

Fresh strawberries work best for the candy coating. Frozen strawberries will release water and may prevent the candy melts from adhering properly.

Can I use a different type of chocolate for ganache?

Yes, milk or white chocolate can be used instead of dark chocolate, though the flavor and sweetness will vary.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

How do I prevent the ganache from seizing?

Ensure the chocolate is finely chopped and the cream is hot but not boiling before combining. Stir gently until smooth.

Can I add other decorations besides mint?

Yes, you can use edible leaves, chocolate vines, or even candy stems for the pumpkin effect.

Can I store the brownies in the fridge?

Yes, but allow them to come to room temperature before serving for the best flavor and texture.

Can I use candy melts of a different color?

Absolutely! You can customize the “pumpkins” with any color candy melts for different holidays or occasions.

Can I freeze these brownies?

Yes, you can freeze the brownies without the strawberry decorations. Add the strawberries after thawing for the best presentation.

How do I make the brownies extra fudgy?

Slightly underbake the brownies by a few minutes. They will continue to set as they cool and remain extra fudgy.

Conclusion

Chocolate Pumpkin Patch Brownies are a show-stopping dessert perfect for Halloween or any festive occasion. With a fudgy chocolate base, silky ganache, and whimsical strawberry “pumpkins,” this dessert is both visually stunning and decadently delicious. Whether you’re serving it as a centerpiece or indulging in a sweet treat, it’s sure to impress family and friends alike.

Chocolate Pumpkin Patch Brownies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chocolate Pumpkin Patch Brownies combine a rich, fudgy chocolate base with silky ganache and playful strawberry “pumpkins” coated in orange candy melts. Mint or basil sprigs create a whimsical pumpkin patch effect, making this dessert perfect for Halloween or fall gatherings.

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

Instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and grease the parchment.
Melt butter in a medium saucepan over medium heat. Remove from heat, add sugar, and stir. Add eggs one at a time, beating well after each, then stir in vanilla extract.
Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually fold into butter mixture until combined.
Pour batter into the prepared pan, spread evenly, and bake 25–30 minutes. Cool completely on a wire rack.
For ganache, heat heavy cream until just simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Add butter and stir until glossy. Set aside.
Wash and dry strawberries. Melt orange candy melts and dip each strawberry by the stem. Place on parchment-lined tray to set.
Spread ganache evenly over cooled brownies.
Place dipped strawberries on top, pressing gently to secure. Arrange mint or basil leaves for pumpkin patch effect.
Cut into squares or rectangles and serve, or store in an airtight container at room temperature for up to 3 days.