Description
Delight in these festive Pumpkin Patch Brownies — rich, chocolaty brownies topped with creamy vanilla frosting, green gel-colored vines, crushed Oreos, brownie decors, and adorable candy pumpkins. Perfect for fall celebrations and Halloween parties, these brownies combine luscious textures and playful decorations that are sure to impress family and friends.
Ingredients
Scale
Brownie Base
- 1 box (16 oz) Betty Crocker™ Delights Supreme Original Brownie Mix
- Water, vegetable oil and egg called for on brownie mix box
Frosting & Decoration
- 1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- 1 teaspoon Betty Crocker™ green gel food color
- 4 Oreo chocolate sandwich cookies, finely crushed (about 1/3 cup)
- 2 teaspoons Betty Crocker™ Brownie Decors Pumpkin Vine (from 2.9-oz container)
- 16 candy pumpkins
Instructions
- Prepare Brownie Batter: Preheat your oven to 350°F (325°F if using a dark or nonstick pan). Line a 9-inch square pan with foil, allowing about 2 inches of overhang on the sides, and spray the foil with cooking spray to prevent sticking. Follow the brownie mix box instructions to prepare the batter using the required water, vegetable oil, and egg. Spread the batter evenly into the prepared pan.
- Bake and Cool Brownies: Bake the brownies for 28 to 31 minutes or until a toothpick inserted about 2 inches from the pan edge comes out almost clean. Once baked, transfer the pan to a cooling rack and cool completely, which takes about 1 hour 30 minutes.
- Prepare Frosting and Decoration Bag: Carefully lift the brownies out of the pan by the foil overhang and peel away the foil. In a small bowl, combine the vanilla frosting with the green gel food color and stir until fully blended. Set aside 1 tablespoon of the colored frosting in a small resealable plastic bag, partially seal, and snip off a tiny corner to create a piping bag for decorating vines later.
- Decorate Brownies: Spread the remaining green-colored frosting evenly over the top of the cooled brownies. Sprinkle the finely crushed Oreo cookies in 4 parallel rows on top of the frosting, using about a generous tablespoon per row. Evenly scatter the Brownie Decors Pumpkin Vine pieces over the brownies. Arrange 16 candy pumpkins neatly in a 4 by 4 grid on top, creating a pumpkin patch look. Use the prepared frosting piping bag to pipe small green lines resembling pumpkin vines across the brownies, following the photo guide for reference.
- Serve and Store: Cut the decorated brownies into 16 equal pieces, creating 4 rows by 4 rows, with one candy pumpkin centered on each brownie piece. Store the brownies covered in an airtight container to keep them fresh and moist.
Notes
- For best results, use a dark or nonstick pan to prevent sticking, adjusting the bake temperature as indicated.
- Ensure the brownies are completely cooled before frosting and decorating to prevent melting.
- If you don’t have Betty Crocker Brownie Decors, substitute with any festive edible sprinkles.
- To make cutting easier and cleaner, chill the brownies slightly before slicing.
- Store brownies at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 230 kcal
- Sugar: 20 g
- Sodium: 105 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
