Pumpkin Patch Brownie Cake
This chocolate Pumpkin Patch Brownie Cake is the ultimate fall party treat. With its rich brownie base, glossy ganache topping, and bright orange strawberry “pumpkins,” it’s a creative and fun dessert that fits perfectly on any Halloween or harvest table. It’s tasty, fun, and everyone always loves this seasonal treat.
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This is a fall dessert that celebrates the season without being in your face about it. It’s rich, chocolatey, and the pumpkin strawberries are a cute and tasty touch. You can make the brownie layer ahead of time, then finish it off with ganache and your “pumpkin patch” right before serving. The final presentation is impressive, but everything comes together with simple steps and a few kitchen tools that make decorating easier.
Ingredients
For the brownie cake
- Unsalted butter – Yes, this is a lot of butter for brownies but they’re rich and delicious and so fudgy. Yum!
- White granulated sugar
- Eggs – I use large size eggs for these brownies
- Vanilla extract – Artificial vanilla extract is just fine. You don’t have to use the expensive stuff for these brownies.
- All-purpose flour – No need to sift, but you can whisk it with a balloon whisk to put some air into the flour.
- Cocoa powder – I cook with Dutch process cocoa powder. It has a much richer chocolate taste.
- Baking powder – Ensure your baking powder hasn’t expired so the brownies rise.
- Salt – I cook with kosher salt but any salt is fine.
For the Chocolate Ganache Frosting
- Heavy whipping cream – It’s important you use full-fat heavy cream so that the chocolate melts properly.
- Dark chocolate – You can use dark chocolate chips, or any baking chocolate.
- Unsalted butter – Butter helps add a glossy finish to the ganache, not to mention a bit of richness.
For the Decorations
- Strawberries – These become your “pumpkins”.
- Orange candy melts – For coating the strawberry pumpkins.
- Fresh mint or basil sprigs – Optional, for the look of pumpkin vines.
How To Make Chocolate Pumpkin Patch Brownie Cake
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F . Line a 9×13-inch baking pan with parchment paper and grease lightly. In a saucepan, melt the butter and remove from heat. Stir in the sugar until combined. Add the eggs one at a time, mixing well after each, then stir in vanilla.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Add to the wet ingredients and stir until smooth. Use a flat silicone bowl scraper to fold the mixture gently and avoid overmixing. Pour the batter into your prepared pan and spread it evenly with a mini angled offset spatula for smooth results.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely in the pan on a cooling rack with legs to prevent sogginess.
While the brownies cool, heat the cream in a saucepan until it just starts to simmer. Pour it over the chopped chocolate in a bowl and let it sit for two minutes. Stir until smooth, then mix in the butter until glossy. A heatproof silicone prep bowl keeps the ganache fluid while you assemble everything.
Wash and dry the strawberries well. Melt the orange candy melts according to the package directions. Dip each strawberry by the stem and place on a parchment-lined tray to set.
Remove the cooled brownie from the pan using the parchment. Spread the ganache over the top. Arrange the dipped strawberries on the surface and press gently to secure. Tuck in mint or basil sprigs around the berries to mimic vines. Slice into squares and serve.
Chef Jenn’s Tips
- Make sure the strawberries are completely dry before dipping to avoid cracking the candy coating.
- Let the ganache cool just slightly before spreading so it doesn’t drip down the sides.
- If you’re short on time, refrigerate the dipped strawberries for a few minutes to help them set faster.
- Use parchment with an overhang so the brownies lift out cleanly in one piece.
Recommended
Serving Suggestions
Pair with hot cider, chai, or milk for a sweet Halloween treat. This brownie cake is also a great addition to dessert boards alongside cookies and caramel apples.
Storage
Store leftovers in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate to keep the ganache firm, and bring to room temp before serving.
Pumpkin Patch Brownie Cake
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 strawberries
- 1 cup orange candy melts
- fresh mint or basil sprigs, optional to resemble vines
Instructions
For the Chocolate Brownie Cake
- Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Grease the parchment lightly.
- Melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the sugar until fully combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Whisk together the flour, cocoa powder, baking powder, and salt in a separate bowl.
- Fold the dry ingredients into the butter mixture gradually, stirring until smooth and fully incorporated.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the brownie cake completely in the pan on a wire rack.
For the Chocolate Ganache Frosting
- Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Do not boil.
- Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 2 minutes.
- Stir until the chocolate is melted and smooth.
- Add the butter and mix until fully melted and the ganache is glossy. Set aside to cool slightly.
For the Pumpkin Patch Decorations
- Wash and thoroughly dry the strawberries. Line a tray with parchment paper.
- Melt the orange candy melts in a double boiler or according to package directions.
- Dip each strawberry into the melted candy, holding by the stem, and coat completely.
- Place the coated strawberries on the prepared tray and let set.
Assemble the Brownie Cake
- Remove the cooled brownie cake from the pan using the parchment overhang.
- Spread the ganache evenly over the top of the brownie.
- Top each brownie piece with a dipped strawberry, pressing gently to secure.
- Add mint leaves around each strawberry to resemble a pumpkin patch.
- Cut the brownie cake into squares or rectangles and serve immediately, or store in an airtight container at room temperature for up to 3 days.
Notes
Chef Jenn’s Tips
- Make sure the strawberries are completely dry before dipping to avoid cracking the candy coating.
- Let the ganache cool just slightly before spreading so it doesn’t drip down the sides.
- If you’re short on time, refrigerate the dipped strawberries for a few minutes to help them set faster.
- Use parchment with an overhang so the brownies lift out cleanly in one piece.
