Pumpkin Patch Brownies
15 mins prep40 mins cook
The cutest little pumpkin patch on a beautiful dish of brownies.
0 servings
What you need

1 ⅔ cup all purpose flour

1 ¼ cup cocoa powder

2 cup confectioners sugar

⅔ cup milk chocolate chips

1 tsp salt
5 extra large egg
1 cup vegetable oil

¼ cup water

3 tsp vanilla extract

4 oz cream cheese

½ cup pumpkin puree

1 tsp pumpkin spice mix

1 tbsp unsweetened cocoa

2 tbsp canola oil

2 cup sweetened coconut

1 chocolate frosting

1 sugar pumpkin
Instructions
Making the brownies... 1 Preheat your oven to 325 degrees 2 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 3 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 4 Sift the dry ingredients into the wet ingredients 5 Mix until just combined 6 Fold 2/3 cup of milk chocolate chips into the brownie batter 7 Grease an 11"x15"x1" baking sheet 8 Transfer the brownie batter into the greased baking sheet and use a spatula to even the batter throughout the baking sheet 9 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 10 Use a large spoon to drop the pumpkin cream cheese mixture onto the brownie batter 11 Use a butter knife to swirl the pumpkin cream cheese mixture throughout the brownie batter in a marble like pattern 12 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 13 Transfer the baking sheet onto a cooling rack, but keep the oven set at 325 degrees Make the garnishes... 1 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) 2 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... 1 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) 2 Place candied pumpkins around the top and use the green frosting to pipe thin curly vines 3 Slice and enjoy!View original recipe

