Pumpkin Spice Brownies

December 6, 2008 at 9:34 am 5 comments

I am probably the only person that doesn’t care for the pumpkin spice kisses. I was really disappointed since I love almost everything pumpkin. I was left with a whole bag and really didn’t want to waste them. When I saw these brownies I thought they would be the perfect treat to bring into my internship. I did however, really enjoy the kisses in a brownie. I thought the pumpkin flavor really came through and complimented the chocolate well.


Pumpkin Spice Brownies
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

Preheat the oven to 300 degrees. Line an 8 inch square baking pan with foil. Coat with cooking spray.

Whisk the flour, salt, pumpkin pie spice, and cinnamon together.

Place the chocolate in a heatproof bowl and set it on top of 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. If the butter will not melt you can put it back over the water (a few pieces may be left unmelted, you don’t want to overheat the whole mixture).

Fit a stand mixer with the whisk attachment. Beat the eggs and sugar until thick and pale, about 2 minutes. Reduce the speed and pur in the chocolate-butter mixture. Mix until incorporated. Add the dry ingredients and mix at low speed for 30 seconds (the dry ingredients won’t be completely incorporated). Finish folding in the dry ingredients by hand with a rubber spatula.

Place the unwrapped kisses in a microwave safe bowl and microwave for 1 minute. Stir until smooth. Drop by spoonfuls into the brownie batter. Use a knife to swirl the kisses to create a marble effect.

Bake for 50-60 minutes, or until the top is dry and crackled and a toothpick inserted comes out clean. Transfer the pan to a rack and cool to room temperature.

Source: Dinner & Dessert


Entry filed under: Brownies/Bars.

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5 Comments Add your own

  • 1. joelen  |  December 6, 2008 at 10:29 am

    What a great idea to use pumpkin spice kisses!

  • 2. joelen  |  December 6, 2008 at 10:31 am

    What a great idea to use pumpkin spice kisses!

  • 3. Erin  |  December 6, 2008 at 1:34 pm

    Glad you liked these! I loved the pumpkin flavor with these brownies 🙂

  • 4. Brownie Hound  |  March 23, 2009 at 12:53 am

    Great recipe!!

    Can we post it on our brownie recipe blog?

  • 5. Amy  |  March 23, 2009 at 4:52 pm


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