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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.

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble the Brownies: Once brownies are cool, remove from the pan. Spread ganache evenly over the top.
  8. 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.
  9. 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

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