Description
This Fudgy Chocolate Pumpkin Patch Brownie Cake combines rich, moist chocolate brownies with a glossy chocolate ganache frosting and festive pumpkin patch decorations made from candy-coated strawberries and fresh mint or basil sprigs. Perfect for fall celebrations or Halloween parties, this dessert offers a delightful blend of fudgy texture and vibrant, seasonal charm.
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
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Chocolate Ganache Frosting:
- 1 cup heavy cream
- 8 ounces dark chocolate (chopped)
- 2 tablespoons unsalted butter
For the Pumpkin Patch Decorations:
- 15 fresh strawberries
- 1 cup orange candy melts
- Fresh mint or basil sprigs (optional to resemble vines)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper and grease it to prevent the brownies from sticking.
- Melt butter and mix sugars and eggs: Melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the granulated sugar. Beat in the eggs one at a time, then add the vanilla extract, ensuring everything is well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly mixed.
- Mix dry and wet ingredients: Gradually incorporate the dry powder mixture into the butter mixture, stirring until the batter is smooth and uniform.
- Bake the brownies: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely in the pan placed on a wire rack.
- Prepare chocolate ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer; avoid boiling. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and fully melted.
- Incorporate butter into ganache: Add 2 tablespoons of unsalted butter to the warm ganache and stir until glossy and fully incorporated. Let the ganache cool slightly before use.
- Melt candy melts: In a microwave-safe bowl, melt the orange candy melts in 30-second intervals, stirring between each until smooth.
- Decorate strawberries: Clean and dry the strawberries thoroughly. Dip each strawberry fully into the melted candy melts and place them on a parchment-lined tray to set.
- Assemble and decorate cake: Once the brownies have completely cooled, lift them out of the pan using the parchment paper lining. Spread the chocolate ganache frosting evenly over the top. Arrange the coated strawberries gently on top to resemble pumpkins. Optionally, add fresh mint or basil sprigs around the strawberries to mimic pumpkin vines.
- Serve: Cut into 16 servings and enjoy your festive fudgy chocolate pumpkin patch brownie cake.
Notes
- Ensure the brownies are completely cooled before frosting to prevent the ganache from melting.
- Use high-quality dark chocolate for a richer ganache flavor.
- The orange candy melts work well to create a vibrant pumpkin color, but you can substitute with orange-tinted white chocolate if preferred.
- Mint or basil sprigs add a natural touch resembling pumpkin vines, but are optional depending on preference.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
