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Chocolate Pumpkin Patch Brownie Cake

This Chocolate Pumpkin Patch Brownie Cake features fudgy homemade brownies, rich chocolate ganache, and adorable orange-dipped strawberry “pumpkins”—a festive fall dessert that’s as fun to make as it is to eat!
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling & Decorating Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Servings 16

Ingredients
  

For the Chocolate Brownie Cake:

  • 1 cup butter
  • 2 cups granlated sugar
  • 4 large 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 Decorations:

  • 12-15 fresh strawberries
  • 1 cup orange candy melts
  • Fresh mint or basil sprigs, optional, to resemble vines

Instructions
 

For the Chocolate Brownie Cake:

  • Preheat the oven to 350°F
  • Line a 9x13-inch baking pan with parchment paper, allowing some overhang if desired, for easy removal. Grease the parchment paper
  • In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and add sugar. Stir until combined.
  • Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add to the butter mixture, stirring until fully incorporated.
  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.

For the Chocolate Ganache Frosting:

  • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
  • Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth and fully combined.
  • Add the butter and stir until melted and the ganache is glossy. Set aside.

For the Pumpkin Patch Decorations:

  • Wash and thoroughly dry the strawberries. Line a tray with parchment paper.
  • Melt the orange candy melts in a double boiler or according to packaging instructions.
  • Hold each strawberry by the stem and dip it into the melted candy, coating it completely. Place on the prepared baking sheet to set.
  • Remove the cooled brownie cake from the panusing the parchment overhang. Spread the chocolate ganache frosting evenly over the top.
  • Place the dipped strawberries on top of each brownie piece, pressing slightly to secure. Arrange mint leaves around the strawberries to create the look of a pumpkin patch.
  • Cut the frosted brownie cake into squares or rectangles to resemble individual brownies.
  • Serve immediately or store in an airtight container at room temperature for up to 3 days. Enjoy your festive ChocolatePumpkin Patch Brownie Cake!