Chocolate Pumpkin Patch Brownie Cake
Equipment
- a 9x13-inch baking dish
- parchment paper
- a wire rack
Ingredients
For the Chocolate Brownie Cake:
- 1 cup unsalted butter
- 4 medium eggs
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1 cup cocoa powder
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Chocolate Ganache Frosting:
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter
For the Pumpkin Patch Decoration:
- 12-15 fresh strawberries
- 1 cup orange candy melts
- Fresh mint or basil sprigs optional to resemble vines
Instructions
Chocolate Brownie Cake
- Preheat your oven to 350°F (175°C).
- Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy lifting later. Lightly grease the parchment.
- 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.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until the batter is smooth and uniform.
- 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.
- Place the pan on a wire rack and let the brownies cool completely before frosting.
Chocolate Ganache Frosting
- In a small saucepan, warm the heavy cream over medium heat until it just starts to simmer. Avoid boiling.
- Place the chopped chocolate in a heat-safe bowl and pour the hot cream over it. Let sit for 2 minutes.
- Gently stir until the chocolate is completely melted and smooth.
- Add the butter and continue stirring until the ganache is shiny and silky. Set aside to cool slightly.
Pumpkin Patch Decorations
- Wash the strawberries thoroughly and pat them completely dry. Line a tray with parchment paper.
- Melt the orange candy melts using a double boiler or according to the package instructions.
- 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.
- Once the brownie cake is cool, lift it out of the pan using the parchment overhang. Spread the ganache evenly across the surface.
- Top each brownie square with an orange-dipped strawberry, pressing down gently to secure.
- Decorate with fresh mint leaves around the strawberries to create a pumpkin patch look. Cut into squares or rectangles and serve.
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days.
WANT TO SAVE THIS FOR LATER?
