Strawberry Pumpkin Patch Brownie Cake
This Strawberry Pumpkin Patch Brownie Cake is a festive dessert for fall or Halloween. It’s basically a fudgy brownie cake topped with silky chocolate ganache and decorated with candy-coated strawberries that look just like little pumpkins.
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This recipe is great for Halloween desserts, pumpkin patch party treats, or even fall bake sale ideas. It’s also a fun baking project with the kids—mine love dipping the strawberries and helping decorate the “pumpkin patch.”
It pairs well with other easy desserts, such as Sweet Chocolate Dipped Green Apples or Nutter Butter Scarecrow Cookies.
How to Make Strawberry Pumpkin Patch Brownie Cake
Ingredients you’ll need for the chocolate cake
Ingredients you’ll need for the chocolate ganache frosting
Ingredients you’ll need for pumpkin patch decorations
Step by Step Guide
1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy lifting. Lightly grease the parchment.
2. In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the sugar until well combined.
3. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture until smooth.
5. Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
While the cake is cooling, let’s start making the ganache!
6. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—do not boil.
7. 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 combined.
8. Add the butter and stir again until melted and glossy. Set aside to cool slightly.
Now, make the Pumpkin Patch Decorations!
9. Wash and dry the strawberries well. Line a tray with parchment paper.
10. Melt the orange candy melts in a double boiler or follow the package directions.
11. Dip each strawberry into the melted candy, coating it completely. Place on the tray to set.
Then, let us start assembling!
12. Lift the cooled brownie cake out of the pan using the parchment. Spread the ganache frosting evenly over the top.
13. Place the dipped strawberries on top, pressing them in gently to secure. Add mint leaves around the strawberries to look like pumpkin vines.
14. Cut the brownie cake into squares or rectangles.
Serve and Enjoy!
Serve right away or store in an airtight container at room temperature for up to 3 days.
Important Recipe Notes
- Don’t overbake: The brownies should be slightly fudgy. Check with a toothpick—if it comes out with a few moist crumbs, they’re ready.
- Cool completely before frosting: If the brownies are warm, the ganache will melt and slide off.
- Strawberries must be dry: Any moisture will keep the candy melts from sticking properly. Pat them dry with a paper towel before dipping.
- If you don’t have mint leaves, you can use basil leaves, edible green sprinkles, or even piped green frosting to look like vines.
- This cake can sit at room temperature in an airtight container for up to 3 days, but if your kitchen is warm, keep it in the fridge and bring it to room temperature before serving.
Strawberry Pumpkin Patch Brownie Cake
Ingredients
For the Chocolate Cake
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 medium eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Chocolate Ganache Frosting
- 1 cup heavy cream
- 8 ounces dark chocolate chopped
- 2 tbsp 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
Make the Brownie Cake
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy lifting. Lightly grease the parchment.
- In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the sugar until well combined.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture until smooth.
- Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
Make the Ganache Frosting
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—do not 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 combined.
- Add the butter and stir again until melted and glossy. Set aside to cool slightly.
Make the Pumpkin Patch Decorations
- Wash and dry the strawberries well. Line a tray with parchment paper.
- Melt the orange candy melts in a double boiler or follow the package directions.
- Dip each strawberry into the melted candy, coating it completely. Place on the tray to set.
Assemble the Cake
- Lift the cooled brownie cake out of the pan using the parchment. Spread the ganache frosting evenly over the top.
- Place the dipped strawberries on top, pressing them in gently to secure. Add mint leaves around the strawberries to look like pumpkin vines.
- Cut the brownie cake into squares or rectangles. Serve right away or store in an airtight container at room temperature for up to 3 days.
