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-

By Betty Crocker Kitchens

Updated August 16, 2019

Make with

Betty Crocker Frosting

Ingredients

box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

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

teaspoon Betty Crocker™ green gel food color

Oreo chocolate sandwich cookies, finely crushed (about 1/3 cup)

teaspoons Betty Crocker™ Brownie Decors Pumpkin Vine (from 2.9-oz container)

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.

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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.