Description
This Chocolate Pumpkin Patch Brownie Cake is a rich, fudgy brownie dessert topped with glossy ganache and orange candy-dipped strawberries that look like mini pumpkins. A cozy fall treat that’s as fun to make as it is to eat!
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups sugar
- 4 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 to resemble vines
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, allowing some overhang if desired, for easy removal. Grease the parchment paper.
- In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and add sugar. Stir until combined. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add to the butter mixture, stirring until fully incorporated.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth and fully combined.
- Add the butter and stir until melted and the ganache is glossy. Set aside.
- Wash and thoroughly dry the strawberries. Line a tray with parchment paper.
- Melt the orange candy melts in a double boiler or according to packaging instructions.
- Hold each strawberry by the stem and dip into the melted candy, coating it completely. Place on the prepared baking sheet to set.
- Remove the cooled brownie cake from the pan using the parchment overhang. Spread the chocolate ganache frosting evenly over the top.
- Place the dipped strawberries on top of each brownie piece, pressing slightly to secure. Arrange mint leaves around the strawberries to create the look of a pumpkin patch.
- Cut the frosted brownie cake into squares or rectangles to resemble individual brownies.
Notes
- This recipe takes about 55 minutes to complete.
- For best results, let the brownies cool completely before frosting.
- Use fresh strawberries for the best presentation.
- Store leftovers in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Chocolate Pumpkin Patch Brownie