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This picture is pretty bad. My little one is so curious and wants to help so much so I let her take the picture. She was so stinkin' proud. Also, these brownies did not cook up. I think part of it was that I cooked them for the very longest amount of time, but they were still gooey so I should have let them continue to cook, but I didn't. oh well.
I saw this recipe over on Dinner And Dessert awhile back and had to try it. I had searched for the Pumpkin Spice hershey kisses all last year, but never found a single bag. This year I found them in South Carolina and bought 4 bags!!
These brownies were rich. Really rich. My husband therefore loved them and I really liked them. Great flavor, but I just can't handle richness. I also thought that there was too much butter and they never really set up like they did on the other blog. This may have been my error, but I will still make a few changes next time.
I really do think these are worth making. They are different with that warm spice background taste.
Pumpkin Spice Kiss Chocolate Brownies
(adapted from Baking From My Home to Yours by Dorie Greenspan, pages 92-93)
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
6 ounces bittersweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons) unsalted butter, cut into 12 pieces, at room temperature
3 large eggs
1 cup sugar
45 Hershey’s Pumpkin Pie Spice Kisses, unwrapped
Getting ready: Center a rack in the oven and preheat the oven to 300 degrees F. Line an 8-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.
Whisk the flour, salt, pumpkin pie spice, and cinnamon together.
Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Stir occasionally until the chocolate melts. Remove the bowl from the saucepan and add the butter, stirring until it melts. It’s important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you’ve got a couple of little bits of unmelted butter, leave them-it’s better to have a few bits than to overheat the whole.
Working with a stand mixer fitted with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until thick and pale, about 2 minutes. Reduce the mixer speed and pour in the chocolate-butter mixture, mixing only until it is incorporated-you’ll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds-the dry ingredients won’t be completely incorporated. Then finish folding in the dry ingredients by hand with a rubber spatula. Fold in the raisins, along with any liquid remaining in the pan. Scrape the batter into the pan.
Place the unwrapped kisses in a microwave-safe bowl and microwave on HIGH for 1 minute. Stir until smooth, and then drop by spoonfuls into the brownie batter. Using a knife, swirl the batter to create a marbled effect.
Bake for 50 to 60 minutes, or until the top is dry and crackled and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool to warm or room temperature.
Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. Cut into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil
