Chocolate Pumpkin Patch Brownie Cake

A chocolate cake topped with glossy chocolate icing, yellow strawberries, and fresh green mint leaves on a wooden board.

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Chocolate Pumpkin Patch Brownie Cake

This dessert pairs perfectly with hot apple cider, spiced tea, or a tall glass of milk. Add it to a Halloween dessert board with mini caramel apples, cookies, and candy bark for a fun fall spread.

Prep Time30

Cook Time30

Cooling Time1

Total Time2

Course: Dessert

Cuisine: American

Keyword: brownie with ganache, Halloween chocolate cake, pumpkin patch brownie, strawberry pumpkin dessert

Servings: servings

Calories: 437kcal

Author: Chef Jenn

Equipment

Ingredients

For the Chocolate Brownie Cake:

1 cup unsalted butter
2 cups granulated sugar
4 medium eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup cocoa powder
1/2 teaspoon baking powder
1/4 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 strawberries
1 cup orange candy melts
fresh mint or basil sprigs

Instructions

Make the Brownie Base

Preheat your oven to 350°F (175°C). Line a 9x13-inch pan with parchment and grease lightly.
Melt butter in a saucepan, remove from heat, and stir in sugar.
Add eggs one at a time, mixing well after each. Stir in vanilla.
Whisk flour, cocoa powder, baking powder, and salt in a bowl.
Fold dry ingredients into wet until smooth.
Pour batter into pan and spread evenly.
Bake for 25–30 minutes until a toothpick comes out with moist crumbs.
Cool completely in the pan.

Make the Ganache

Heat heavy cream until just simmering.
Pour over chopped chocolate in a bowl. Let sit for 2 minutes.
Stir until smooth, then add butter and mix until glossy.
Let ganache cool slightly before using.

Prepare the Decorations

Wash and dry strawberries thoroughly.
Melt orange candy melts according to the package.
Dip strawberries into the coating and let them set on parchment.

Assemble the Cake

Remove brownie from the pan.
Spread ganache evenly on top.
Place dipped strawberries across the surface.
Add mint leaves to resemble vines.
Cut into squares and serve. Enjoy!

Notes

Chef Jenn’s Tips

Always dry strawberries completely before dipping so the coating sticks evenly.
Let the ganache cool a few minutes before spreading to avoid drips.
Use parchment with overhang so you can lift the brownies out without crumbling.
Refrigerate the dipped strawberries for a few minutes if you’re short on time—they’ll set faster.

Nutrition