Pumpkin Patch Brownies

Prep 20 min
Total 2 hr 25 min
Servings 16

You don't have to take up gardening or have a green thumb to take on this delicious brownie pumpkin patch. It's a chocolatey patch of deliciousness that looks just as great as it tastes...and a perfect one to serve up for a spooky Halloween! Enjoy a classic batch of delicious brownies decorated with candy pumpkins and finished with crushed Oreos for extra crunch! The best part: these pumpkin patch brownies are the best when made with others. Get the family involved to help you decorate a fun treat for fall.

By Betty Crocker Kitchens

Updated October 15, 2020

Make with

Betty Crocker Frosting

Ingredients

1

box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1

cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
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

Steps

1

Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
2

Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
3

Using foil to lift, remove brownie from pan, and peel foil away. In small bowl, stir frosting and food color until blended. Remove 1 tablespoon frosting; spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; set aside.
4

Spread remaining frosting on top of brownie. Sprinkle crushed cookies in 4 rows on top of frosting, about a generous tablespoon per row. Sprinkle decors over top. Place candy pumpkins in 4 rows by 4 rows. Pipe small green lines for vines (see photo as guide).
5

Cut into 4 rows by 4 rows with one of the candy pumpkins in center of each brownie. Store covered in airtight container.

Jump to Video

Lining your pan with foil will make this dessert easy to serve and cleanup a breeze. Here’s how to do it: Turn your baking pan upside down, and tear off a piece of foil that’s longer than the pan. Smooth foil around the pan bottom and sides. Then remove, turn pan over and gently fit shaped foil into pan—voilà!
For an extra-impressive look, use a disposable piping bag with a small round tip to pipe vines and leaves around your pumpkins.
To easily crush cookies, place in a resealable food-storage plastic bag, and go over with a rolling pin.
To serve, cut with sharp knife, cleaning blade after each cut.