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Pumpkin Patch Chocolate Brownies
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Microwave
  • 8x8 Inch Pan
  • Parchment Paper

Ingredients
  

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup green-tinted vanilla frosting
  • 12 small candy pumpkins

Instructions
 

  • Melt the butter in a microwave-safe bowl. Stir in the sugar until combined.
  • Add the eggs and vanilla extract, then mix well. Sift in the cocoa powder and flour. Stir until the batter turns smooth and glossy.
  • Pour the batter into a greased 8x8 inch pan lined with parchment paper. Bake at 350 degrees Fahrenheit for 20 minutes, or until a toothpick comes out with a few moist crumbs.
  • Let the brownies cool completely in the pan. Spread the green-tinted vanilla frosting evenly over the top to create the patch look.
  • Press the candy pumpkins gently into the frosting in rows so they stand upright like a field.

Notes

Cut the brownies into four squares after the frosting sets to keep the candy pumpkins in place. Store leftovers in a single layer in an airtight container at room temperature for up to two days. If the frosting feels too stiff, warm the knife slightly before slicing to avoid dragging the candy pieces.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Microwave, 8x8 Inch Pan, Parchment Paper