Chocolate Pumpkin Patch Brownies
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.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
1 cup heavy cream
8 ounces dark chocolate, chopped
2 tablespoons unsalted butter
12–15 fresh strawberries
1 cup orange candy melts
Fresh mint or basil sprigs (optional, for decoration)
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.
Notes
Substitute milk or white chocolate for ganache for a different flavor.
Use mini pumpkins made from candy or marzipan if strawberries are out of season.
Sprinkle chopped nuts on ganache before setting for extra texture.
Add 1 teaspoon cinnamon or pumpkin pie spice to brownie batter for seasonal flavor.
Freeze brownies without strawberry decorations; add them after thawing.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 350
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
