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Servings: 16
Calories: 438kcal
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
- ½ teaspoon baking powder
- ¼ 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:
- 15 fresh strawberries
- 1 cup orange candy melts
- Fresh mint or basil sprigs optional to resemble vines
Instructions
For the Chocolate Brownie Cake:
- Preheat your oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment paper and grease it.
- Melt the butter in a medium saucepan over medium heat, then remove from heat and stir in the sugar. Beat in the eggs one at a time, followed by the vanilla extract.1 cup unsalted butter, 2 cups granulated sugar, 4 medium eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually mix this into the butter mixture until fully combined.1 cup all-purpose flour, 1 cup cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with some moist crumbs. Let the brownies cool completely in the pan on a wire rack.
For the Chocolate Ganache Frosting:
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer, but do not let it boil.1 cup heavy cream
- Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 2 minutes. Stir until the chocolate is fully melted and smooth.8 ounces dark chocolate
- Add the butter and stir until it is completely incorporated and the ganache is glossy. Allow it to cool slightly before using.2 tablespoons unsalted butter
For the Pumpkin Patch Decorations:
- Melt the orange candy melts in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth.1 cup orange candy melts
- Dip the cleaned and dried strawberries into the melted candy, covering them entirely, and place them on a parchment-lined tray to set.15 fresh strawberries
- Once the brownies have cooled, remove them from the pan using the parchment paper. Spread the ganache frosting evenly over the top of the brownies.
- Arrange the dipped strawberries on top, pressing them gently into the frosting. Optionally, place mint or basil sprigs around the strawberries to create a pumpkin patch look. Cut into squares and serve!Fresh mint or basil sprigs
Notes
- Chocolate Quality: Use good quality dark chocolate for the ganache—it makes all the difference in flavor.
- Strawberry Prep: Make sure the strawberries are completely dry before dipping to prevent the candy coating from slipping off.
- Brownie Texture: For super fudgy brownies, bake them for 25 minutes. If you prefer a firmer texture, leave them in for the full 30 minutes.
- Clean Slices: Use a sharp knife and wipe it clean between cuts for neat brownie squares.
- Ganache Cool Down: Let the ganache cool slightly before spreading it on the brownies to prevent it from being too runny.
- Make Ahead: You can bake the brownies a day in advance and frost them later. Just keep them stored in an airtight container.
Nutrition
Calories: 438kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 82mg | Potassium: 243mg | Fiber: 4g | Sugar: 33g | Vitamin A: 683IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 3mg
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