Description

This Chocolate Pumpkin Patch Brownie Cake is a rich, fudgy chocolate dessert topped with a glossy chocolate ganache and decorated with candy-coated strawberry pumpkins, perfect for fall gatherings and Halloween celebrations. Combining a moist brownie base with smooth ganache frosting and fun seasonal decorations, it offers a delightful blend of textures and flavors that are both festive and indulgent.

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
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Chocolate Ganache Frosting:

1 cup heavy cream
8 ounces dark chocolate, chopped
2 tablespoons unsalted butter

For the Pumpkin Patch Decoration:

12-15 fresh strawberries
1 cup orange candy melts

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal, and grease the parchment.
Melt Butter and Combine with Sugar: In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the granulated sugar until well combined, creating a rich base for the brownie batter.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to achieve a light texture. Stir in the vanilla extract for flavor depth.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt ensuring these are fully combined and aerated.
Combine Wet and Dry Mixtures: Gradually add the dry mixture to the butter mixture, stirring until just combined to avoid overmixing and maintain fudginess.
Pour Batter and Bake: Pour the batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and allow to cool completely in the pan on a wire rack.
Make Ganache: Heat heavy cream in a small saucepan over medium heat until it just starts to simmer but does not boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl, let sit 2 minutes, then stir until smooth and fully combined. Add butter and stir until melted and ganache is glossy. Set aside.
Prepare Strawberry Decorations: Wash and dry strawberries thoroughly. Line a tray with parchment paper. Melt orange candy melts using a double boiler or package instructions. Hold each strawberry by the stem and dip fully into melted orange candy, then place on parchment to set.
Assemble and Decorate: Once the brownie cake has completely cooled, lift it out using the parchment overhang. Spread the chocolate ganache evenly over the top. Arrange the candy-coated strawberries on top to create a festive pumpkin patch effect, then allow decorations to set before serving.

Notes

Do not overmix the batter to keep brownies fudgy and soft.
Allow the cake to cool fully before frosting to prevent ganache from melting.
Use room temperature eggs and butter for better batter texture and even mixing.
Check cake doneness at 25 minutes, as oven temperatures may vary.
Use parchment paper with an overhang for easy removal of the cake from the pan.
Get creative with decorations by adding mini marshmallows or chocolate chips for extra details.
Store the cake in an airtight container to maintain freshness for 3-4 days.
Refrigerate to extend freshness up to one week; ganache will firm slightly.
Freeze leftover pieces wrapped properly; thaw at room temperature before serving.
Add strawberry decorations just before serving if storing for a longer period to keep them fresh.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Desserts & Sweet Treats
Method: Baking
Cuisine: American