Every fall, I find an excuse to bake something chocolatey that still feels on-theme for the season, and this Chocolate Pumpkin Patch Brownie Cake always wins. It's rich, fudgy, and looks like a Pinterest-level dessert without being complicated.
There's something about fall baking that just makes everything feel cozier. I'll take any reason to cover brownies in chocolate ganache and call it "seasonal." The candy-dipped strawberry pumpkins are honestly my favorite part. They make it look way fancier than it is.
You'll love this recipe if you want a creative, low-effort fall dessert that's perfect for parties, bake sales, or just treating yourself to something cute and chocolatey.
Things to Know Before Making Chocolate Pumpkin Patch Brownie Cake
- Let the brownies cool completely before adding the ganache so it spreads smoothly.
- Make sure strawberries are 100% dry before dipping or the coating won't stick.
- Use good quality dark chocolate for a richer, smoother ganache.
- Add mint or basil leaves to make the "pumpkins" look extra realistic.
This one feels like something you'd see in a cozy fall cafe window. It's the perfect mix of crafty and chocolatey, which is basically my fall baking personality.
Ingredients You'll Need
Scroll to the recipe card for exact measurements.
For the Brownie Cake:
• Butter: Gives the brownies a rich, fudgy base.
• Sugar: Adds sweetness and helps create that shiny crust.
• Eggs: Provide structure and moisture.
• Vanilla extract: Deepens the chocolate flavor.
• Flour, cocoa powder, baking powder, salt: The base ingredients that keep the texture soft and chewy.
For the Ganache:
• Heavy cream: Makes the frosting smooth and glossy.
• Dark chocolate: Adds depth and flavor to balance the sweetness.
• Butter: Adds shine and a silky finish.
For the Pumpkin Patch Topping:
• Strawberries: The "pumpkins" of the patch.
• Orange candy melts: Easy to use and create that signature pumpkin color.
• Fresh mint or basil leaves: Optional but cute for the final touch.
How to Make Chocolate Pumpkin Patch Brownie Cake
Step 1: Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper.
Step 2: Melt the butter in a saucepan, remove from heat, and stir in sugar until smooth. Add eggs one at a time, then mix in vanilla.
Step 3: Whisk flour, cocoa powder, baking powder, and salt together. Add to the wet mixture and stir until fully combined.
Step 4: Spread batter into the prepared pan and bake for 25-30 minutes, until a toothpick comes out with a few moist crumbs. Let cool completely.
Step 5: Heat heavy cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, stir until smooth, and mix in butter.
Step 6: Spread the ganache evenly over the cooled brownies.
Step 7: Melt orange candy melts and dip dry strawberries, coating them fully. Place on parchment to set.
Step 8: Arrange dipped strawberries on the ganache and add mint leaves for "vines." Cut and serve.
Substitutions and Variations
- Use milk chocolate for a lighter ganache flavor.
- Add a pinch of cinnamon to the brownie batter for fall spice vibes.
- Try making mini "pumpkin patch bites" using a muffin tin.
- Add crushed cookies on top for a "dirt" look under the pumpkins.
What to Serve with Chocolate Pumpkin Patch Brownie Cake
Serve it with pumpkin spice lattes, caramel apple cider, or hot cocoa for the ultimate fall dessert moment. It's also the cutest centerpiece for a Halloween dessert table or Friendsgiving potluck.
Storage and Freezing
Keep leftovers covered at room temperature for up to 3 days or refrigerate for up to 5. Bring to room temp before serving so the ganache softens back to that dreamy texture.
FAQs
Can I use a boxed brownie mix?
Yes! It's a great shortcut. Just bake in a 9x13-inch pan and decorate as directed.
How do I make the ganache shiny?
Use real dark chocolate and let the hot cream sit for 2 minutes before stirring. Add butter for extra gloss.
Do the strawberries need to be cold before dipping?
No, room temperature works best. Cold berries can cause the candy coating to crack.
Can I make this ahead of time?
Yes, bake and frost the brownies the day before. Add the strawberries right before serving for the freshest look.
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Easy Chocolate Pumpkin Patch Brownie Cake
This Chocolate Pumpkin Patch Brownie Cake is a rich, fudgy brownie dessert topped with glossy ganache and orange candy-dipped strawberries that look like mini pumpkins. A cozy fall treat that's as fun to make as it is to eat!
Ingredients
For the Chocolate Brownie Cake:
- 1 cup unsalted butter
- 2 cups sugar
- 4 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 Decoration:
- 12-15 fresh strawberries
- 1 cup orange candy melts
- Fresh mint or basil sprigs, optional to resemble vines
Instructions
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Preheat the oven to 350°F (175°C).
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Line a 9x13-inch baking pan with parchment paper, allowing some overhang if desired, for easy removal. Grease the parchment paper.
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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.
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In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add to the butter mixture, stirring until fully incorporated.
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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:
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In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
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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.
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Add the butter and stir until melted and the ganache is glossy. Set aside.
For the Pumpkin Patch Decorations:
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Wash and thoroughly dry the strawberries. Line a tray with parchment paper.
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Melt the orange candy melts in a double boiler or according to packaging instructions.
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Hold each strawberry by the stem and dip into the melted candy, coating it completely. Place on the prepared baking sheet to set.
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Remove the cooled brownie cake from the pan using the parchment overhang. Spread the chocolate ganache frosting evenly over the top.
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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.
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Cut the frosted brownie cake into squares or rectangles to resemble individual brownies.
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