Chocolate Pumpkin Patch Brownie Cake

Nothing says fall fun like a rich, fudgy brownie cake dressed up as a pumpkin patch. It’s fudgy, rich, and topped with cute strawberry “pumpkins” for a fun seasonal twist.

I love how this recipe brings a whimsical touch to the dessert table, especially during pumpkin season. It’s the kind of dessert that makes people smile before they even take a bite. If you’re into festive bakes like this, check out my Apple Crisp with Vanilla Ice Cream, Nutter Butter Football Cookies, and my easy Pumpkin Pie Dip!

Why You’ll Love This Recipe

• Fall Vibes For Days: The orange-dipped strawberries look like cute mini pumpkins!
• Decadent Texture: This brownie base is ultra-fudgy, not cakey.
• Easy to Customize: You can tweak the frosting or toppings to make it your own.
• Perfect for Parties: A showstopper dessert that doubles as a centerpiece.
• Kid-Friendly Fun: Let the little ones help dip the strawberries!

Ingredients

For the Chocolate Brownie Cake

• Unsalted Butter: Melting unsalted butter gives you a rich, velvety base for your brownies and keeps them super moist.
• Granulated Sugar: Adds sweetness and helps give the brownies a glossy, crackly top.
• Eggs: Provide structure and richness. Beating them one at a time creates a smoother batter.
• Vanilla Extract: Adds depth and warmth that complements the chocolate.
• All-Purpose Flour: The foundation of the brownie structure – keeps things chewy but not too dense.
• Cocoa Powder: Choose unsweetened for a rich, intense chocolate flavor.
• Baking Powder: Just a touch gives the brownies a slight lift without making them cake-like.
• Salt: Balances the sweetness and intensifies the chocolate flavor.

For the Chocolate Ganache Frosting

• Heavy Cream: Creates a silky, rich ganache that spreads like a dream.
• Dark Chocolate: Look for high-quality bars or chips – this is the star of the frosting.
• Unsalted Butter: Adds gloss and richness to the ganache.

For the Pumpkin Patch Decoration

• Fresh Strawberries: The shape is perfect for resembling little pumpkins (the rounder the better! 😉).
• Orange Candy Melts: Melt easily and coat the berries in a smooth, festive layer.
• Fresh Mint or Basil Sprigs (Optional): These add a leafy “vine” look to complete the pumpkin patch effect.

Substitutions and Additions

• Butter Substitution: You can use plant-based butter for a dairy-free version – just ensure it’s unsalted.
• Flour Alternative: Try a 1:1 gluten-free baking blend if you need a gluten-free version.
• Cocoa Powder Swap: Dutch-processed cocoa will give a smoother, slightly less acidic chocolate flavor.
• Topping Additions: Sprinkle crushed graham crackers or chocolate cookie crumbs around the strawberries to resemble “dirt” in your patch.

Step by Step Instructions

For the Chocolate Brownie Cake

Preheat your oven to 350°F (175°C).

Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal. Lightly grease the parchment.

Melt the butter in a medium saucepan over medium heat. Once melted, remove from the heat and stir in the sugar until fully dissolved and glossy.

Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

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

Slowly add the dry ingredients to the wet mixture, stirring until the batter is fully combined and smooth.

Pour the batter into the prepared pan and spread evenly with a spatula.

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

Cool completely in the pan on a wire rack before frosting.

For the Chocolate Ganache Frosting

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Don’t 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 gently until the chocolate is completely melted and the mixture is smooth.

Add the butter and stir again until fully incorporated and glossy. Let the ganache cool slightly before spreading.

For the Pumpkin Patch Decorations

Wash and thoroughly dry the strawberries (moisture will prevent the candy melts from sticking).

Line a tray or baking sheet with parchment paper.

Melt the orange candy melts in a double boiler or microwave, following the package instructions.

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

Set each dipped strawberry on the tray to harden.

Once the brownies are cooled and frosted, gently press a strawberry into each section of the cake.

Arrange mint or basil sprigs around the strawberries to resemble vines and leaves.

Cut into squares or rectangles and serve. Enjoy!

Tips and Notes

• Use Parchment for Easy Removal: The overhang will let you lift the brownies right out of the pan without breaking them.
• Chop Chocolate Evenly: Smaller pieces melt faster and more evenly when making the ganache.
• Cool Before Decorating: Make sure your brownie base is completely cool before frosting or decorating – warm brownies will melt the ganache and candy coating.
• Work Quickly with Candy Melts: They firm up fast, so dip all your strawberries while the candy is still warm.
• Use Fresh Herbs Sparingly: A little goes a long way – too much mint or basil can overpower the flavor.

Serving Suggestions

• Serve at Fall Parties: These look especially cute on a wooden board or harvest-themed platter.
• Pair with Ice Cream: Vanilla bean or pumpkin spice ice cream is a dreamy combo.
• Add to a Dessert Bar: Cut into small squares and arrange with other fall-themed treats.

Storage and Reheating Instructions

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor.
• Do not microwave the whole cake once decorated. Instead, slice off a piece and warm gently without the strawberry topping.