Pumpkin Patch Brownies

Name: Pumpkin Patch Brownies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: O Organics Cane Sugar, Granulated, Organic; Gold Medal All Purpose Flour with Resealable Bag; Reich Family Kitchen Cocoa Bombs; Swerve Confectioners; Tate's Bake Shop Cookies, Milk Chocolate with White Chocolate Chocolate Chip; Morton Iodized Salt, 26 Ounce; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Bluebonnet Nutrition Vegetable Oil Sticks; Talking Rain AQA Water, 9.5 pH; Value Corner Vanilla Flavor, Imitation; O Organics Cream Cheese Spread Tub; SIGNATURE SELECTS Pumpkin, 100% Pure; Morton & Bassett Spices Pumpkin Spice; Guittard Cocoa Powder, Cocoa Rouge, Unsweetened; La Tourangelle Canola Oil, Organic; Melissa's Organic EZ Open Sweet Young Coconuts; Betty Crocker Gluten Free Milk Chocolate Frosting; Bay Baby Produce Pumpkin, Sparkler

Serves 2

15 mins prep

40 mins cook

10 mins Decorating

65 mins total

The cutest little pumpkin patch on a beautiful dish of brownies.

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Making the brownies...

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Preheat your oven to 325 degrees
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In a large bowl, whisk 4 eggs, 1 cup of vegetable oil, 1/4 cup of water and 2 teaspoons of vanilla extract until combined

Place a large mesh sifter over the bowl and add 2 1/4 cups of granulated sugar, 1 2/3 cups of all purpose flour, 1 1/4 cups of cocoa powder, 1 cup of confectioners sugar and 1 teaspoon of salt into the sifter

Sift the dry ingredients into the wet ingredients

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Mix until just combined
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Fold 2/3 cup of milk chocolate chips into the brownie batter

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Grease an 11"x15"x1" baking sheet 
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Transfer the brownie batter into the greased baking sheet and use a spatula to even the batter throughout the baking sheet

In a medium bowl, mix 4 ounces of room temperature cream cheese, 1/2 cup of pumpkin puree, 1 egg, 2 tablespoons of granulated sugar and 1 teaspoon of pumpkin spice until fully combined and smooth

Use a large spoon to drop the pumpkin cream cheese mixture onto the brownie batter

Use a butter knife to swirl the pumpkin cream cheese mixture throughout the brownie batter in a marble like pattern

Bake in a 325 degree oven for 35-40 minutes. The brownies are done when they begin to slightly pull away from the sides of the baking sheet and a toothpick comes out with just a few crumbs on it

Transfer the baking sheet onto a cooling rack, but keep the oven set at 325 degrees

Make the garnishes...

While the brownies cool, spread 2 cups of sweetened coconut shreds onto a baking sheet and let them toast in a 325 degree oven for 5-8 minutes (stir them around a bit if the outside begins to darken quicker than the inside)

Make a quick chocolate frosting by whisking together 1 tablespoon of special dark cocoa powder, 1 tablespoon of unsweetened cocoa powder, 2 tablespoons of canola oil, 1 teaspoon of vanilla extract, 1 cup of confectioners sugar and 2 tablespoons of hot water in a small bowl

Decorate...

Once the brownies and toasted coconut shreds have cooled, spread a thin layer of chocolate frosting over the brownies and sprinkle the toasted coconut shreds over the frosting (press down very lightly to help the coconut shreds stick to the frosting)

Place candied pumpkins around the top and use the green frosting to pipe thin curly vines