This Halloween Chocolate Pumpkin Patch Brownie Cake is an easy and fun dessert made with a chocolate brownie base, ganache frosting, and strawberries that look like mini pumpkins. It’s great for parties and simple enough to make with kids.
This recipe is popular during Halloween and fall gatherings. The decorated strawberries make it look festive, and the base is just a classic chocolate brownie that’s always a hit.
This was inspired by one of my other dessert recipes, and it goes really well with these Baked Sweet Potato Bites, which add a nice balance of sweet and savory to your spread.
Ingredients
For the Chocolate Brownie Cake:
- Unsalted butter melts down to create a rich, moist base for the brownie batter.
- Granulated sugar adds sweetness and helps give the brownies a chewy texture.
- Eggs bind the ingredients together and give the brownies structure.
- Vanilla extract enhances the chocolate flavor with a warm, sweet aroma.
- All-purpose flour provides the structure and stability of the brownie.
- Cocoa powder gives the brownies their deep, chocolatey flavor.
- Baking powder adds a little lift for a soft, tender crumb.
- Salt balances the sweetness and enhances the overall flavor.
For the Chocolate Ganache Frosting:
- Heavy cream creates a smooth and creamy base for the ganache.
- Dark chocolate melts into the cream for a rich, glossy frosting.
- Unsalted butter adds shine and a silky finish to the ganache.
For the Chocolate Ganache Frosting:
- Fresh strawberries serve as the pumpkin shapes for the festive decoration.
- Orange candy melts coat the strawberries to give them a pumpkin-like look.
- Fresh mint or basil sprigs are optional but add a fun vine-like touch to complete the pumpkin patch theme.
See recipe card for quantities.
How to Make Halloween Chocolate Pumpkin Patch
For the Chocolate Brownie Cake:
Preheat the oven to 350°F (175°C). 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 the pan from heat and stir in the sugar until well combined.
Add the 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 pan and spread it evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie cake 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 it sit for 2 minutes.
Stir until smooth and fully combined. Add the butter and stir until it melts and the ganache becomes glossy. Set aside to cool slightly.
For the Pumpkin Patch Decorations:
Wash and thoroughly dry the strawberries. Line a tray with parchment paper. Melt the orange candy melts using a double boiler or follow the package instructions.
Hold each strawberry by the stem and dip it into the melted candy, coating it completely. Place the dipped strawberries on the prepared tray to set.
To Assemble:
Once the brownie cake has cooled, remove it from the pan using the parchment overhang. Spread the chocolate ganache frosting evenly over the top of the brownie.
Place a dipped strawberry on top of each brownie square or piece, gently pressing to secure.
Arrange mint or basil leaves around the strawberries to give the appearance of a pumpkin patch.
Cut the frosted brownie cake into squares or rectangles.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Hint: Make sure the brownie is completely cool before adding the ganache and decorations. If it’s still warm, the ganache will melt and the strawberries won’t stick properly.
Substitutions & Variations
- Dairy-free – Use dairy-free butter and chocolate alternatives for both the brownie and ganache.
- Gluten-free – Swap the all-purpose flour with your favorite 1:1 gluten-free baking flour.
- No candy melts? – You can use white chocolate with orange food coloring instead.
- Fruit variation – Try raspberries or grapes if you don’t have strawberries, but they won’t look as much like pumpkins.
- Extra toppings – Add crushed cookies or green icing vines for even more fun detail.
See this spicy version of this recipe on my website! (placeholder for in-content link)
💭Crucial Success Tips
- Let the ganache thicken slightly before spreading it on the brownie, so it doesn’t run off the sides.
- Use parchment paper to easily lift the brownie cake out of the pan for clean slicing and decorating.
- Make sure the strawberries are completely dry before dipping. Any moisture will cause the coating to slip off.
FAQ
The brownie base and ganache freeze well for up to 2 months, but it’s best to add the strawberry decorations fresh.
Yes, you can substitute strawberries with small fruits like raspberries or blackberries, though they may not resemble pumpkins as closely.
Let the ganache set fully and use a sharp knife wiped between cuts for clean, square pieces.
Halloween Chocolate Pumpkin Patch Brownie Cake
This Halloween chocolate pumpkin patch brownie cake is a fun and festive dessert made with rich, fudgy brownie layers topped with smooth chocolate ganache and candy-coated strawberries. It's decorated to look like a pumpkin patch, making it perfect for parties, school events, or spooky family nights. Easy to prepare and even more fun to decorate, this treat brings both flavor and creativity to your holiday table.
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
- ½ teaspoon baking powder
- ¼ 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
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal if desired. Lightly grease the parchment paper. In a medium saucepan, melt the butter over medium heat. Once melted, remove the pan from heat and stir in the sugar until well combined. Add the 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 pan and spread it evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie cake to cool completely in the pan on a wire rack.
- 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 it sit for 2 minutes.
- Stir until smooth and fully combined. Add the butter and stir until it melts and the ganache becomes glossy. Set aside to cool slightly.
- Wash and thoroughly dry the strawberries. Line a tray with parchment paper. Melt the orange candy melts using a double boiler or follow the package instructions.
- Hold each strawberry by the stem and dip it into the melted candy, coating it completely. Place the dipped strawberries on the prepared tray to set.
- Once the brownie cake has cooled, remove it from the pan using the parchment overhang. Spread the chocolate ganache frosting evenly over the top of the brownie.
- Place a dipped strawberry on top of each brownie square or piece, gently pressing to secure.
- Arrange mint or basil leaves around the strawberries to give the appearance of a pumpkin patch
- Cut the frosted brownie cake into squares or rectangles
- Serve immediately or store in an airtight container at room temperature for up to 3 days.
How to Store Halloween Chocolate Pumpkin Patch
Store the assembled brownie cake in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, refrigerate to keep the ganache firm.
If making ahead, keep the brownies and ganache separate, then decorate with strawberries just before serving.
You can freeze the undecorated brownie for up to 2 months. Thaw overnight in the fridge before adding frosting and toppings.
Summer
- Pineapple Dream Dessert
- Frozen Banana Bites with Pretzels, Peanuts, and Chocolate
- Chicken Cordon Bleu Sliders on Hawaiian Rolls
- Easy Big Mac Salad with a Healthy Low Carb Twist
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