These pumpkin patch brownie bites are bite-size chocolate chip brownies, decorated with chocolate buttercream, crushed Oreo dirt and epic buttercream pumpkins.
Pumpkin picking has become such a huge autumnal/Halloween tradition in my house, so I thought it was time to create a recipe based around pumpkins!
For the longest time I have wanted to share a brownie bite or brownie cup recipe, so I thought this was the perfect opportunity.
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Chocolate Chip Brownie Bites
To make these brownie bites I used the same recipe as in my Witches Brew Brownies, although instead of making them in a brownie tin, I made them in a muffin tray.
These brownies don’t have any raising agent in them, so you need to make sure you beat the eggs and sugar together until it has doubled in size. When you are folding in the other ingredients you need to be careful not to knock any of the air out or your brownies won’t rise.
As with all my brownie recipes I used light brown sugar in these. I just find it helps give them a fudgier texture and a slight hint of caramel flavour.
When melting the butter and chocolate together you can use either unsalted butter or a baking spread like Stork. I used Stork in the brownies but unsalted butter in the buttercream.
Related Recipes
You also need to use dark chocolate for these brownies. Don’t worry if you aren’t a fan of dark chocolate these brownies don’t taste rich or bitter, but you need to use dark chocolate.
All of the ingredients need to be folded together. The only exception is when you are whisking the sugar and eggs, this can be done in a mixer. Everything else needs to be carefully folded together, so you don’t knock any of the air out of the egg mixture.
The easiest way to fold the mixture is to go around the side of the bowl with your spatula or spoon and gently fold the mixture in on itself. Once you have gone around the edge of the bowl, cut through the centre of the bowl with your spatula and fold the mixture out on itself.
Spoon the mixture into your muffin tray, roughly ¾ full. You don’t need to put any cupcake cases into them first. Just make sure that you have greased them well either with a release spray or butter.
Because these brownies are being baked individually, they don’t take as long in the oven as a normal tray of brownies. They will, however, still look the same when baked. The top should look dry and have a very slight wobble to them.
Buttercream
I made one batch of buttercream for these brownies and split it into three. Mix together the butter sugar and vanilla extracts until it is pale in colour and creamy.
Remove 2-3tablespoons into a separate bowl. We will use green food colouring for this to make the stems.
Split the remaining buttercream between two bowls. To one add cocoa powder and mix again. This will be your chocolate buttercream and add orange food colouring to the other, this will be your pumpkins.
You might find that the buttercream with the added cocoa powder is quite thick, if so add a teaspoon of milk and mix again. Repeat until you reach the desired consistency.
Add the green food colouring to a piping bag with a small round nozzle, the orange food colouring to a piping bag with a 2D star nozzle and the chocolate buttercream to a buttercream with a large round nozzle.
Putting the Pumpkin Patch Brownie Bites Together
In a food processor blitz the Oreos to a fine crumb, this is going to be your dirt.
Pipe the chocolate buttercream onto the top of your brownies and sprinkle over the Oreo crumbs. Pipe on the orange pumpkins and then pipe on the tendrils using the green food colouring.
I found 2-3 pumpkins were the perfect amount on each brownie bite but this totally depends on how big your pumpkins are.
Alternatives
Why not add crushed Oreos to the brownie batter instead of using chocolate chips? Just use the same amount and crush them into crumbs before adding them to the mixture.
You could use any piping tip you fancy for the pumpkins why not try a large round nozzle?
Equipment
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Pumpkin Patch Brownie Bites
Ingredients
To Make the Brownies
- 175 g Unsalted Butter or Stork
- 175 g Dark Chocolate
- 3 Large Eggs
- 250 g Light Brown Sugar
- 1 tsp Vanilla Extract
- 125 g Plain Flour
- 150 g Chocolate Chips
For the Decoration
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 1 tsp Vanilla Extract
- Green Food Colouring
- Orange Food Colouring
- 20 g Cocoa Powder
- 100 g Oreos (crushed to a fine crumb)
Instructions
To Make the Brownies
- Preheat the oven to 180C (160C Fan) and grease a muffin tray with butter.
- Put the chocolate and butter into a large bowl and melt in the microwave on 20-second bursts stirring in between each burst until completely melted and smooth. Leave to one side.
- In a separate bowl whisk the eggs and sugar together until they have doubled in volume.
- Pour the chocolate mixture and vanilla into the egg mixture and fold them together. You need to be gentle during the stage because you don’t want to knock all the air out of your eggs.
- Add in the flour and fold again until it is completely incorporated
- Finally, add the chocolate chips and fold through until they are evenly distributed.
- Split the mixture between the 12 wells on the muffin tray. Filling each approximately 3/4 full.
- Bake in the oven for 15-20 minutes. You will know they are ready because they will look dry.
To Decorate
- Beat together the butter, icing sugar and vanilla extract until thick and creamy.
- Remove 2-3 tablespoons of the mixture into a separate bowl. Add a small amount of green food colouring and mix. Repeat until you have the desired colour. Leave to one side.
- Split the remaining buttercream into two separate bowls add orange food colouring to one a little at a time and mix. Repeat until you have the desired colour. Leave to one side.
- To the final bowl of buttercream add the cocoa powder and mix. If you find this is too thick add 1 teaspoon of milk and mix again. Repeat until you reach the desired consistency.
- Add the green food colouring to a piping bag with a small round nozzle, the orange food colouring to a piping bag with a 2D star nozzle and the chocolate buttercream to a piping bag with a large round nozzle.
- Remove the brownie bites from the muffin tray and place them on your serving plate.
- Pipe the chocolate buttercream onto the top of your brownie bites and sprinkle over the crushed Oreos.
- Pipe the pumpkins onto the top of the Oreo dirt.
- Finish your pumpkins off with green tendrils.
Notes
- I took inspiration from these from a few different sources including Jane’s Patisserie’s Pumpkin Patch Brownies.
- These brownies will last for 3+ days in an airtight container.
