Pumpkin Patch Brownie Cake
This festive brownie cake combines rich chocolate with a smooth ganache topping and candy-coated strawberry “pumpkins.” It’s a fun and crowd-pleasing dessert for any fall or Halloween celebration.
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 9x13-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.
Nutrition
Serving: 1squareCalories: 437kcalCarbohydrates: 46gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 92mgSodium: 82mgPotassium: 239mgFiber: 4gSugar: 33gVitamin A: 683IUVitamin C: 5mgCalcium: 47mgIron: 3mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Tried this recipe?Let us know how it was!