Fall Pumpkin Brownies (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 box (18.3 oz) fudge brownie mix
02 -
2 large eggs
03 -
1/4 cup water or whole milk
04 -
1/2 cup vegetable oil
05 -
15 chocolate sandwich cookies, finely crushed
→ Strawberry Pumpkins
06 -
1 pound fresh strawberries, stems intact
07 -
2 oz orange candy coating wafers
→ Creamy Chocolate-Hazelnut Frosting
08 -
1 cup unsalted butter, room temperature
09 -
1 cup chocolate-hazelnut spread
10 -
2 cups confectioners' sugar
11 -
1 teaspoon pure vanilla extract
12 -
1/8 teaspoon fine sea salt
13 -
2 tablespoons heavy cream
# Instructions:
01 -
Heat your oven to 350°F and lightly butter a 9x13-inch baking dish. Line a baking sheet with parchment paper for the strawberries.
02 -
Mix the brownie batter following the package directions, then bake until a toothpick comes out with just a few moist crumbs. Let cool completely on a wire rack before decorating.
03 -
Wash and thoroughly dry each strawberry. Melt the orange candy coating in 30-second microwave intervals at 50% power, stirring between each burst until smooth and glossy.
04 -
Holding each strawberry by its green top, carefully dip into the melted coating, letting excess drip off. Place on your prepared baking sheet, then quickly pipe vertical lines down each berry to mimic pumpkin ridges using leftover coating in a piping bag.
05 -
Soften the chocolate-hazelnut spread in the microwave for 15 seconds. Beat the butter until fluffy, then blend in the warmed spread until creamy and smooth.
06 -
Gradually beat in the powdered sugar, then add vanilla, salt, and cream. Whip until light and spreadable, scraping down the bowl as needed.
07 -
Spread the luscious frosting over your cooled brownies, sprinkle generously with cookie crumbs to create 'soil', then nestle your strawberry pumpkins on top. Add fresh mint leaves if you want little pumpkin vines!
# Notes:
01 -
These delightful treats can be cut into 12 generous squares or 24 smaller party-sized pieces depending on your crowd.
02 -
Store covered brownies at room temperature for up to 3 days. Keep strawberry pumpkins separate in the fridge with paper towels to absorb moisture, and enjoy within 2 days.
03 -
For smaller gatherings, try making mini versions using raspberries instead of strawberries - they work beautifully too!