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Pumpkin Patch Brownies Recipe

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4.1 from 22 reviews

Delightfully festive Pumpkin Patch Brownies featuring rich, fudgy chocolate brownies topped with smooth chocolate ganache and decorated with strawberries dipped in orange candy melts to resemble pumpkins. Finished with fresh mint ‘vines’ for a fun and seasonal treat perfect for autumn celebrations or Halloween parties.

Ingredients

For the Brownies

  • 1 cup unsalted butter (melted)
  • 2 ¼ cups granulated sugar
  • 4 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 cup unsweetened cocoa powder
  • ½ teaspoon salt

For the Pumpkin Decorations

  • 12 oz orange candy melts
  • 1 tablespoon vegetable oil
  • 10 strawberries (of different sizes)
  • Fresh mint with stems and leaves attached

For the Chocolate Ganache

  • 1 cup heavy whipping cream
  • 8 ounces semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Brownies: Preheat your oven to 350°F and line a rimmed quarter sheet pan with parchment paper. In a large mixing bowl, whisk together melted butter and granulated sugar until combined. Add in eggs and vanilla extract, mixing well.
  2. Mix Dry Ingredients: Using a fine mesh strainer, sift together flour, cocoa powder, and salt into the wet ingredients. Whisk gently until just combined, taking care not to overmix to keep the brownies tender.
  3. Bake the Brownies: Pour batter evenly into the prepared pan and smooth the top. Bake for 27-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool.
  4. Make the Pumpkin Decorations: Place a sheet of parchment paper on a flat surface. In a microwave-safe bowl, melt the orange candy melts with 1 tablespoon vegetable oil in 40-60 second intervals, stirring until smooth. Dip each strawberry into the melted candy and place on parchment paper to harden.
  5. Detail the Pumpkins: Pour remaining melted candy into a piping bag with a small hole. Pipe fine lines on the dipped strawberries to mimic the look of pumpkins.
  6. Prepare the Chocolate Ganache: In a double boiler, combine heavy cream, semi-sweet chocolate chips, and vanilla extract. Whisk constantly until smooth and the chocolate is fully melted. Let ganache cool slightly before use.
  7. Assemble the Brownies: Frost the cooled brownies evenly with the chocolate ganache. Arrange the decorated pumpkin strawberries on top and use fresh mint stems and leaves to connect them, creating vine-like accents for a festive finish.

Notes

  • For best results, use room temperature eggs for smoother batter incorporation.
  • Do not overmix the brownie batter to maintain a fudgy texture.
  • Allow candy-coated strawberries to fully harden before piping pumpkin details to avoid smudging.
  • Use a double boiler or microwave carefully to melt chocolate chips without burning.
  • Fresh mint adds a natural touch and can be substituted with edible green herbs if preferred.
  • Store brownies in an airtight container at room temperature for up to 3 days.

Find it online: https://justsosavory.com/pumpkin-patch-brownies-recipe/