Adorable Halloween Pumpkin Patch Brownie Cake

Nothing says fall fun like chocolate and pumpkins!

This Chocolate Pumpkin Patch Brownie Cake is the perfect dessert for Halloween parties, harvest festivals, bake sales, or cozy weekend get-togethers.

It’s rich, chocolatey, and super festive with “pumpkin” strawberries on top. This recipe is easy to make but looks like you spent hours in the kitchen.

Plus, it’s a hit with kids and adults alike — definitely a showstopper for any fall celebration!

Ingredients You’ll Need For This Recipe:

Serves: 16

Preparation Time: 30 minutes

Baking Time: 25-30 minutes

Cooling Time: 1 hour

Decorating Time: 30 minutes

Total Time: Approximately 2 hours and 30 minutes

Ingredients:

• 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
• 1 cup heavy cream
• 8 ounces dark chocolate, chopped
• 2 tablespoons unsalted butter
• 12-15 fresh strawberries
• 1 cup orange candy melts
• Fresh mint or basil sprigs, optional to resemble vines

1 – Preheat the oven to 350°F (175°C).

2 – Line a 9×13-inch baking pan with parchment paper. Grease the parchment paper.

3 – In a medium saucepan, melt the butter over medium heat.

4 – Once melted, remove from heat and add sugar. Stir until combined.

5 – Add eggs, one at a time, beating well after each addition.

6 – Stir in the vanilla extract.

7 – In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

8 – Gradually add to the butter mixture, stirring until fully incorporated.

9 – Pour the batter into the prepared baking pan and spread evenly.

10 – Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

11 – Allow to cool completely in the pan on a wire rack.

12 – In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do NOT let it boil.

13 – Place the chopped chocolate in a heatproof bowl.

14 – Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth and fully combined.

15 – Add the butter and stir until melted and the ganache is glossy. Set aside.

16 – Wash and thoroughly dry the strawberries.

17 – Line a tray with parchment paper.

18 – Melt the orange candy melts in a double boiler or according to packaging instructions.

19 – Hold each strawberry by the stem and dip into the melted candy, coating it completely.

20 – Place on the prepared baking sheet to set.

21 – Remove the cooled brownie cake from the pan using the parchment overhang.

22 – Spread the chocolate ganache frosting evenly over the top.

23 – Place the dipped strawberries on top of each brownie piece, pressing slightly to secure.

24 – Arrange mint leaves around the strawberries to create the look of a pumpkin patch.

25 – Cut the frosted brownie cake into squares or rectangles to resemble individual brownies.

26 – Serve immediately or store in an airtight container at room temperature for up to 3 days.

27 – Enjoy your festive Chocolate Pumpkin Patch Brownie Cake!

Pro Tips for Success:

• Use room temp eggs: They mix more easily into the batter and help the cake bake more evenly.

• Dry strawberries really well: Any water will make the candy coating lumpy or slide off.

• Add espresso powder: A teaspoon mixed into the batter makes the chocolate flavor pop without tasting like coffee.

• Use flavored candy melts: Try vanilla or pumpkin spice flavored melts for extra fall flavor.

• Cool before decorating: Don’t rush the cooling step—warm brownies can melt your decorations.

• Chill the ganache: Pop the frosted brownies in the fridge for 10 minutes to help the ganache set before adding strawberries.

This Chocolate Pumpkin Patch Brownie Cake is just what your fall parties need.

Whether you’re baking for Halloween night, a harvest picnic, or a festive family dinner, this rich and gooey brownie cake topped with adorable pumpkin strawberries brings the fun and the flavor.

It’s the kind of treat people talk about long after the party’s over!

Pumpkin Patch Brownie Cake

Yield: 16 slices

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

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Ingredients

• 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
• Fresh mint or basil sprigs, optional to resemble vines

Instructions

1. Preheat the oven to 350°F (175°C).

2. Line a 9x13-inch baking pan with parchment paper. Grease the parchment paper.

3. In a medium saucepan, melt the butter over medium heat.

4. Once melted, remove from heat and add sugar. Stir until combined.

5. Add eggs, one at a time, beating well after each addition.

6. Stir in the vanilla extract.

7. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

8. Gradually add to the butter mixture, stirring until fully incorporated.

9. Pour the batter into the prepared baking pan and spread evenly.

10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

11. Allow to cool completely in the pan on a wire rack.

12. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do NOT let it boil.

13. Place the chopped chocolate in a heatproof bowl.

14. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth and fully combined.

15. Add the butter and stir until melted and the ganache is glossy. Set aside.

16. Wash and thoroughly dry the strawberries.

17. Line a tray with parchment paper.

18. Melt the orange candy melts in a double boiler or according to packaging instructions.

19. Hold each strawberry by the stem and dip into the melted candy, coating it completely.

20. Place on the prepared baking sheet to set.

21. Remove the cooled brownie cake from the pan using the parchment overhang.

22. Spread the chocolate ganache frosting evenly over the top.

23. Place the dipped strawberries on top of each brownie piece, pressing slightly to secure.

24. Arrange mint leaves around the strawberries to create the look of a pumpkin patch.

25. Cut the frosted brownie cake into squares or rectangles to resemble individual brownies.

26. Serve immediately or store in an airtight container at room temperature for up to 3 days.

27. Enjoy your festive Chocolate Pumpkin Patch Brownie Cake!