Pumpkin Kiss Brownies

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Pumpkin Kiss
Oh so decadent truffle brownies made perfect for Halloween.
Ingredients
  1. 6 ounces semisweet
  2. 6 ounces unsalted butter
  3. 3 eggs
  4. 1 & 1/2 cups light brown sugar
  5. 1 teaspoon vanilla bean paste or vanilla extract
  6. 3/4 cup AP flour
  7. 1/2 teaspoon cinnamon
  8. 1 teaspoon instant powder
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon soda
  11. 16 pumpkin kisses - optional!
Pumpkin Kiss Ganache
  1. 10 ounces (1 bag) Hershey's pumpkin kisses
  2. 1/2 cup heavy cream
Dark Chocolate Glaze
  1. 2 & 1/4 ounces unsalted butter
  2. 4 ounces dark chocolate
  3. 1 & 1/2 teaspoons light corn syrup
Instructions
  1. Preheat oven to 325 degrees. Line an 8″ x 8″ pan with parchment paper & spray with non stick spray.
  2. Melt chocolate & butter together.
  3. Mix eggs & sugar with whip attachment a few minutes until eggs thicken and get lighter in color.
  4. Mix in vanilla.
  5. Pour melted chocolate/butter mixture into mixer. Make sure it warm, not hot.
  6. Add flour, baking soda, espresso powder, cinnamon, salt, and mix just to combine.
  7. Pour batter into pan.
  8. If you want to put kisses in the brownies, this is when you will do so. Unwrap and drop them on top of the batter. If not, skip this step and just pop em in the oven.
  9. Bake at 325 degree for 40-45 minutes rotating once halfway through.
Pumpkin Kiss Ganache
  1. Bring cream up to a scald and pour over kisses.
  2. Stir together till smooth and set aside.
  3. When brownies are completely cool, pour ganache on top.
  4. Refrigerate till set.
Chocolate Glaze
  1. Melt butter and chocolate together.
  2. Stir in light corn syrup.
  3. Quickly pour over brownies. I recommend using the glaze a little warmer than room temp.
  4. Refrigerate till set.
  5. Cut brownies with a clean, hot knife to get a clean cut.
Brownie adapted from buttercreamblondie.com
adapted from buttercreamblondie.com
Brownies for Days http://www.browniesfordays.com/

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