These adorable Pumpkin Patch Brownies are made homemade brownies, chocolate ganache, and then topped with candy coated strawberries. Whether you’re taking these to a party, or just celebrating at home this delicious pan of brownies will be hit with everyone!
How cute are these Pumpkin Patch Brownies? They are just perfect for Fall! Last year we went to a Halloween party, no we didn’t wear costumes it was for the kids, and someone brought a pan of brownies much like the one I’’m sharing today. It was just so cute I knew I had to make one and share the idea with y’all!
How to make Pumpkin Patch Brownies:
INGREDIENTS:
For The Brownies:
- Unsweetened cocoa powder
- Vanilla extract
- Granulated sugar
- Butter
- Eggs
- All-Purpose Flour
- Salt
For The Chocolate Ganache:
- Heavy whipping cream
- Semi-sweet chocolate chips
- Vanilla extract
For The Pumpkin Strawberries:
- Bag orange candy melts
- Strawberries
- Vegetable oil
- Fresh mint with stems and leaves attached (optional)
Special Equipment:
- Quarter Sheet Pan or 9×13 Baking Pan
- Piping Bag
- Small Piping Tip
- Fine Mesh Strainer
- Parchment Paper
INSTRUCTIONS:
For The Brownies:
- Preheat oven to 350°F. Line a rimmed quarter sheet pan with parchment paper and set aside.
- Whisk together the melted butter and sugar until combined in a large mixing bowl. Whisk in the eggs and vanilla extract.
- Using a fine mesh strainer, sift together the flour, cocoa powder, and salt into the brownie batter. Continue to whisk until just combined. Do not over-mix.
- Pour the batter into the prepared sheet pan and spread it into one even layer. Bake in a preheated oven for 27-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool while you make the pumpkins and chocolate ganache.
For The Chocolate Ganache:
- In a double boiler, add the heavy cream, chocolate chips, and vanilla. Constantly whisk until smooth and the chocolate has melted.
- Let the ganache cool for a couple of minutes before frosting the brownies.
For The Pumpkin Strawberries:
- In a microwave-safe bowl, melt the orange candy melts and 1 tablespoon of vegetable oil for 40-60 seconds.
- Stir until smooth. You may need to add another 15 seconds in the microwave if it’s not completely smooth.
- Place a sheet of parchment paper on a smooth surface.
- Dip strawberries one at a time into the melted orange candy melts. Place the dipped strawberries on top of parchment paper to harden.
- Pour the rest of the orange candy into a piping bag and cut a tiny hole at the bottom.
- Carefully, pipe lines on the dipped strawberries to make them look like pumpkins.
For The Pumpkin Patch Brownies:
- Frost brownies with chocolate ganache.
- Place the pumpkin strawberries on top of the frosting. Add mint stems and leaves connecting the pumpkins to look like vines.
Substitutions and Variations:
Short on time? Use a box of brownie mix from the store and then proceed with the chocolate ganache frosting and strawberry pumpkins.
Skip the Mint. I think mint goes well with chocolate but you can use any type of herb stems that you like for the pumpkin patch vines. Or omit the leaves and vines all together.
Add Some “Dirt”. If you you can top the chocolate gauche with crushed Oreo cookies. This will give the “pumpkins” the look of growing in soil.
Pumpkin Peeps. If you want to make these Pumpkin Patch Brownies more kid friendly or you don’t have time to dip the strawberries in the candy melts you could purchase Peeps candy that look like cute pumpkins to use in your patch.
Notes and Tips:
Ganache too thin? Melt some more chocolate chips and slowly whisk it into the ganache until it has thickened.
Ganache too thick? Thin it out by whisking in warmed heavy cream.
If you do not have a double broiler you can simmer water in a saucepan on the stove and place a glass Pyrex bowl on top of the saucepan. Add the heavy whipping cream and chocolate to the glass bowl and make the ganache.
Storage:
Room Temperature: You can leave these brownies on the counter for a few hours but they are best store in the fridge.
Refrigerator: I recommend keeping these brownies stored in an airtight container in the fridge for up to one week.
Happy Baking Y’all!
Susanne
Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!
Pumpkin Patch Brownies
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 Pumpkins (strawberries)
- 12 oz candy melts orange
- 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
For The Brownies
-
Preheat oven to 350°F. Line a rimmed quarter sheet pan with parchment paper and set aside.
-
Whisk together the melted butter and sugar until combined in a large mixing bowl. Whisk in the eggs and vanilla extract.
-
Using a fine mesh strainer, sift together the flour, cocoa powder, and salt into the brownie batter. Continue to whisk until just combined. Do not overmix.
-
Pour the batter into the prepared sheet pan and spread it into one even layer. Bake in a preheated oven for 27-30 minutes or until a toothpick inserted into the center comes out clean.
-
Remove from the oven and allow to cool while you make the pumpkins and chocolate ganache.
For The Pumpkins (strawberries)
-
Place a sheet of parchment paper on a smooth surface.
-
In a microwave-safe bowl, melt the orange candy melts and 1 tablespoon of vegetable oil for 40-60 seconds.
-
Stir until smooth. You may need to add another 15 seconds in the microwave if it’s not completely smooth.
-
Dip strawberries one at a time into the melted orange candy. Place the dipped strawberries on top of parchment paper to harden.
-
Pour the rest of the melted orange candy into a piping bag and cut a tiny hole at the bottom.
-
Carefully, pipe lines on the dipped strawberries to make them look like pumpkins.
For The Chocolate Ganache
-
In a double boiler, add the heavy cream, chocolate chips, and vanilla. Constantly whisk until smooth and the chocolate has melted.
-
Let the ganache cool for a couple of minutes before frosting the brownies.
Putting It All Together
-
Frost brownies with chocolate ganache.
-
Place the pumpkin strawberries on top of the frosting. Add mint stems and leaves connecting the pumpkins to look like vines.
Recipe Notes
- I used quarter sheet pan for this recipe, you can also use a 9x13 baking dish. The dimensions of a quarter sheet pan are 13" x 10", but you can also use a 9" x 13" baking pan.
- If your ganache is too thin elt some more chocolate chips and slowly whisk it into the ganache until it has thickened.
- If your ganache too thick thin it out by whisking in warmed heavy cream.
- If you do not have a double broiler you can simmer water in a saucepan on the stove and place a glass Pyrex bowl on top of the saucepan. Add the heavy whipping cream and chocolate to the glass bowl and make the ganache.
- Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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