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Pumpkin Patch Brownies

pumpkin patch brownies Dessert
Pumpkin Patch Brownies
  • Prep 20 min
  • Total 2 hr 25 min
  • Servings 16

When your pumpkin patch is a pan of frosted brownies with garden rows of crushed Oreo cookies, it only stands to reason it’ll bear fruit in the form of candy pumpkins! This scene-stealing brownie recipe is the perfect way to make any fall party more fun. It starts with an unbeatable box of Betty Crocker™ Supreme original brownie mix. After baking and cooling the brownies, you’ll frost them with Betty Crocker™ Rich & Creamy vanilla frosting—tinted green. Add four rows of crushed Oreo cookies, candy pumpkins and for the finishing touch, pipe on vines and leaves! MORE+ LESS-

Updated August 16, 2019
Betty Crocker Frosting
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

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  • 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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Brownie
Calories
270
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
150mg
6%
Potassium
15mg
0%
Total Carbohydrate
44g
15%
Dietary Fiber
0g
0%
Sugars
32g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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