These Pumpkin Patch Brownies are like a mini pumpkin patch, complete with cookie crumbs as dirt, piped frosting vines, and little mellowcreme pumpkins.
They're a decadent and fun treat to make during fall that is perfect for any chocolate lover. They're rich and fudgy with a delicious chocolate frosting that's added on top.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Preheat oven to 325º F. Line an 8 square pan with parchment paper and spray with cooking spray. Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.
Transfer chocolate mixture to a stand mixer, add sugar and vanilla extract, and mix on medium speed for 2-3 minutes until it is well blended.
Add eggs, one at a time, and mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined.
Carefully pour the batter into the pan and smooth it out until it is even. Bake brownies for 40-45 minutes until a toothpick inserted in the center of it comes out clean. Cool on cooling rack.
Now you can get started on the chocolate frosting. Blend together the butter, powdered sugar, cocoa powder, and cream until smooth. Scrape down the bowl as needed. Set aside.
Next comes the vanilla frosting. Blend together the butter, powdered sugar, vanilla, cream and 1-2 drops of green food coloring until smooth. Scrape down the bowl as needed. Transfer to a pastry bag with a medium round piping tip, like a Wilton 6-8.
Once the brownies have cooled, top them with the chocolate frosting. Spoon finely crushed Oreos on them until the frosting is mostly covered.
Pipe continuous swirls of the green frosting all over the top of the cookies to mimic pumpkin vines.
Place mellowcreme pumpkins on top, gently situating them into the frosting. Carefully cut the brownies into three rows one way, followed by three rows the other way to make 9 squares. Enjoy!
Pumpkin Patch Brownies
These Pumpkin Patch Brownies are like a mini pumpkin patch, complete with cookie crumbs as dirt, piped frosting vines, and little mellowcreme pumpkins.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour and 15 minutes
- Yield: 9 to 12 servings
- Category: Dessert
Ingredients
Brownies
- 4 oz (½ cup) unsalted butter
- 6 oz bittersweet chocolate, finely chopped
- 297 grams (1 ½ cup) sugar
- 1 ½ tsp vanilla extract
- 3 large eggs, room temperature
- 135 grams (1 cup, 2 tbsp) flour
- 31 grams (½ cup) cocoa powder
- ½ tsp salt
Chocolate Frosting
- 4 oz (½ cup) unsalted butter, softened
- 170 grams (1 ½ cups) powdered sugar
- 21 grams (¼ cup) unsweetened cocoa powder
- 28 grams (2 tbsp) heavy cream
Vanilla Frosting
- 2 oz (¼ cup) unsalted butter, softened
- 113 grams (1 cup) powdered sugar
- ¼ tsp vanilla extract
- 14 grams (1 tbsp) heavy cream
- green dye
Topping
- mellowcreme pumpkins
- 10-12 Oreos, finely crushed
Instructions
Brownies
- Preheat oven to 325º F.
- Line an 8 square pan with parchment paper and spray with cooking spray.
- Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.
- Transfer chocolate mixture to a stand mixer, add sugar and vanilla extract, and mix on medium speed for 2-3 minutes until it is well blended.
- Add eggs, one at a time, and mix until combined, scraping down the sides of the bowl as needed.
- With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined.
- Carefully pour the batter into the pan and smooth it out until it is even.
- Bake brownies for 40-45 minutes until a toothpick inserted in the center of it comes out clean.
- Cool on cooling rack.
Chocolate Frosting
- Blend together the butter, powdered sugar, cocoa powder, and cream until smooth.
- Scrape down the bowl as needed. Set aside.
Vanilla Frosting
- Blend together the butter, powdered sugar, vanilla, cream and 1-2 drops of green food coloring until smooth.
- Scrape down the bowl as needed.
- Transfer to a pastry bag with a medium round piping tip, like a Wilton 6-8.
Assembly
- Once the brownies have cooled, top them with the chocolate frosting. Spoon finely crushed Oreos on them until the frosting is mostly covered.
- Pipe continuous swirls of the green frosting all over the top of the cookies to mimic pumpkin vines.
- Place mellowcreme pumpkins on top, gently situating them into the frosting.
- Carefully cut the brownies into three rows one way, followed by three rows the other way to make 9 squares.
- Enjoy!
Notes
- Leftover brownies can be kept in an airtight container in the fridge for several days, but they are best enjoyed in the first day or so.
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