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Halloween Pumpkin Patch Brownie Cake on a board.

Halloween Pumpkin Patch Brownie Cake

Chef Jenn
This Halloween-ready brownie cake features a dense, fudgy base, smooth ganache, and candy-dipped strawberries that look like pumpkins. A fun and flavorful dessert that’s perfect for autumn parties.
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Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 16 servings
Calories 437 kcal

Equipment

Ingredients
  

For the brownie cake

  • 1 cup unsalted butter
  • 2 cups white granulated 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 whipping cream
  • 8 ounces dark chocolate chopped
  • 2 tablespoons unsalted butter

For the Decorations

  • 12 – 15 strawberries
  • 1 cup orange candy melts
  • Fresh mint or basil sprigs

Instructions
 

For the Chocolate Ganache Frosting

  • Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Do not boil.
  • Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 2 minutes.
  • Stir until the chocolate is melted and smooth.
  • Add the butter and mix until fully melted and the ganache is 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 in a double boiler or according to package directions.
  • Dip each strawberry into the melted candy, holding by the stem, and coat completely.
  • Place the coated strawberries on the prepared tray and let set.

Assemble the Brownie Cake

  • Remove the cooled brownie cake from the pan using the parchment overhang.
  • Spread the ganache evenly over the top of the brownie.
  • Top each brownie piece with a dipped strawberry, pressing gently to secure.
  • Add mint leaves around each strawberry to resemble a pumpkin patch.
  • Cut the brownie cake into squares or rectangles and serve immediately, or store in an airtight container at room temperature for up to 3 days.

Notes

Chef Jenn’s Tips

  • Make sure the strawberries are completely dry before dipping to avoid cracking the candy coating.
  • Let the ganache cool just slightly before spreading so it doesn’t drip down the sides.
  • If you’re short on time, refrigerate the dipped strawberries for a few minutes to help them set faster.
  • Use parchment with an overhang so the brownies lift out cleanly in one piece.

Nutrition

Serving: 1squareCalories: 437kcalCarbohydrates: 46gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 92mgSodium: 82mgPotassium: 239mgFiber: 4gSugar: 33gVitamin A: 683IUVitamin C: 5mgCalcium: 47mgIron: 3mg
Keyword chocolate ganache dessert, Halloween Pumpkin Patch Brownie Cake, pumpkin patch cake
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