Chocolate Pumpkin Patch Brownie Cake

I’m excited to share this Chocolate Pumpkin Patch Brownie Cake recipe with you. A perfect blend of rich chocolate brownie cake and festive fall flair. If you love chewy brownie recipes and gooey brownies, this recipe hits all the right notes.

I love how the chocolate ganache frosting pairs perfectly with the soft, moist brownie base, while the fun pumpkin patch decoration makes it a standout chocolate cake decoration for Halloween parties or any easy fall desserts.

Whether you’re looking for creative brownie recipes or unique brownie toppings, this brownie cake design brings a playful and delicious touch to your dessert table. It’s one of those fall dessert ideas that’s simple to make but sure to impress!

Reasons why you’ll love this recipe♡

Perfect Texture: The brownies bake up chewy and fudgy, balancing moistness with just the right crumb.

Festive and Fun Design: The pumpkin patch look with orange candy-coated strawberries and mint “vines” makes this brownie cake visually appealing and festive.

Easy to Make: Despite the impressive result, it’s a straightforward recipe with simple ingredients and easy steps, ideal for Halloween party brownies or fall gatherings.

Ingredients you’ll need for this recipe

Servings: 16

Equipment

• a 9×13-inch baking dish
• parchment paper
• a wire rack

Ingredients  

For the Chocolate Brownie Cake:

For the Chocolate Ganache Frosting:

For the Pumpkin Patch Decoration:

Instructions 

Chocolate Brownie Cake

1. Preheat your oven to 350°F (175°C).

2. Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy lifting later. Lightly grease the parchment.

3. In a medium saucepan, melt the butter over medium heat. Once fully melted, take it off the heat and stir in the sugar until well combined.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.

6. Gradually fold the dry ingredients into the wet mixture, stirring until the batter is smooth and uniform.

7. Pour the batter into the prepared pan, spreading it out evenly.Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Place the pan on a wire rack and let the brownies cool completely before frosting.

Chocolate Ganache Frosting

9. In a small saucepan, warm the heavy cream over medium heat until it just starts to simmer. Avoid boiling.

10. Place the chopped chocolate in a heat-safe bowl and pour the hot cream over it. Let sit for 2 minutes.

11. Gently stir until the chocolate is completely melted and smooth.

12. Add the butter and continue stirring until the ganache is shiny and silky. Set aside to cool slightly.

Pumpkin Patch Decorations

13. Wash the strawberries thoroughly and pat them completely dry. Line a tray with parchment paper.

14. Melt the orange candy melts using a double boiler or according to the package instructions.

15. Holding each strawberry by the stem, dip it into the melted candy to fully coat. Set the coated strawberries on the parchment-lined tray to harden.

16. Once the brownie cake is cool, lift it out of the pan using the parchment overhang. Spread the ganache evenly across the surface.

17. Top each brownie square with an orange-dipped strawberry, pressing down gently to secure.

18. Decorate with fresh mint leaves around the strawberries to create a pumpkin patch look. Cut into squares or rectangles and serve.

Recipe FAQ

Q: Can I use regular chocolate instead of candy melts for the pumpkin decoration?
A: Candy melts work best for coating strawberries smoothly, but you can melt colored chocolate or use white chocolate with food coloring as an alternative.

Q: How should I store the brownie cake?
A: Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.

Q: Can I make this recipe gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Q: Can I freeze the brownies?
A: Yes, you can freeze the baked brownies (without frosting and decorations) for up to 3 months. Thaw in the fridge before frosting.

Q: What can I substitute for heavy cream in the ganache?
A: You can use full-fat coconut milk or half-and-half, but the texture might be slightly different.

Q: How do I know when the brownies are done baking?
A: Insert a toothpick in the center; it should come out with a few moist crumbs but not wet batter.

Q: Can I prepare the pumpkin patch decorations in advance?
A: Yes, you can dip strawberries and let them harden a day before assembling the cake.

Q: What kind of strawberries work best?
A: Fresh, firm strawberries with stems are best for dipping and holding the candy coating.

Q: Is it necessary to use parchment paper?
A: Parchment paper makes it easy to lift the brownie cake from the pan and prevents sticking.

Q: Can I use a different size pan?
A: A 9×13-inch pan is ideal for this recipe. Using a different size may affect baking time and thickness.

Q: Can I make this recipe vegan?
A: You would need to substitute butter, eggs, and cream with vegan alternatives. The texture and flavor might change.

Q: What’s the best way to melt the chocolate for the ganache?
A: Heat the cream first until simmering, then pour over chopped chocolate and let sit before stirring gently until smooth.

Q: Can I add nuts to the brownie batter?
A: Yes, chopped walnuts or pecans would add a nice crunch.

Q: How do I get the candy coating to stick to the strawberries?
A: Make sure the strawberries are completely dry before dipping, and let excess candy drip off before setting on parchment.

Q: Can I use other fruits for the decoration?
A: Strawberries work best for the pumpkin look, but you could try grapes or other berries, though the effect may vary.