Easy Pumpkin Patch Brownies Recipe
Okay friends, these mini pumpkin patch brownies are about to become your new Halloween obsession! Picture this: bite-sized brownie cups topped with chocolate "mud," Oreo "dirt," and the cutest little candy pumpkins. They're basically edible autumn joy, and yes, they're as fun to make as they are to eat!
Equipment
- Mini muffin tin - This is your new best friend
- Something to make dents - Mini tart shaper, ½ teaspoon, or even a cork!
- Cookie scoop - Optional but makes life easier
- A bowl that can handle the microwave - For melting chocolate
Ingredients
- Brownie Mix Store-bought or Homemade
- Mini muffin tin
- Scoop
- Cooking spray
- 6 oz Milk chocolate chips regular or mini
- ½ tablespoon oil vegetable, canola, or coconut oil
- Bowls
- Spoon
- 5-8 Oreo cookies cream removed from the center
- Pumpkin-shaped candies
- Mini tart shaper or spoon to create an indent in the brownies
Instructions
- Prepare a mini cupcake pan by spraying it with cooking spray; set that aside.
- Make the brownie batter (homemade or store-bought).
- Fill each mini muffin tin ¾ of the way full using a spoon or a 1-tablespoon scoop.
- Cook the brownies for 10-12 minutes.
- Carefully remove the brownies from the oven. Use a spoon or mini tart shaper to create
- an indentation in each brownie. Set aside and allow the brownies to cool.
- In a microwave-safe bowl, add the chocolate chips and oil. Microwave in 15-20 second
- intervals. Stir and continue this process until the chocolate chips are melted. Be careful
- when removing the bowl, it will be hot!
- In another bowl, remove the cream from 5-8 Oreo cookies. In a bowl, crush the cookies
- with a mini tart shaper, the handle from a wooden spoon, or place the cookies in a
- resealable baggie and crush the cookies using the back of a spoon.
- Remove the cooled brownies from the pan.
- To each brownie, add a spoonful of chocolate ganache, crumbled Oreos, and a candied pumpkin
- Store leftovers in an airtight container.