Today is the first day of the Holiday Blog Hop that Erin @ Big Fat Baker organized! And today’s post is supposed to include one of these three things – pumpkin, apple or maple. Originally I was tempted to attempt working them all into something, but I am just feeling the pumpkin, even though I keep meaning to make apple-y things now that the weather has started to cool down (if only for a few days). And I FINALLY found apple cider. But I digress…
I don’t think I’ve ever had gingerbread outside of it’s cookie-man form. I also don’t think I’ve ever baked something gingerbread-y before Thanksgiving because I believe in celebrating one holiday before moving onto the next. But I justified this by adding pumpkin spice kisses. It’s the dessert to transition between the fall and winter holidays – the pumpkin from Halloween/Thanksgiving and gingerbread for Christmas. It makes me food-holiday happy!
The scoop of vanilla ice cream on top drizzled with more melted pumpkin spice kisses put me in pure bliss. I should’ve popped in the Fireplace bluray and lit a fireplace-scented candle to complete the mood (oh non-fireplace apartment living).
This would also work well with any other flavor of kisses. Look out for those Christmas ones to use later for a strictly Christmas-y dessert! Be sure to check out the other posts for today’s blog hop at the bottom of this post.
PUMPKIN KISSED GINGERBREAD BROWNIES
Makes 18 brownies
1-3/4 cups all-purpose flour
3/4 cups sugar
3/4 cups dark brown sugar
1/4 cups cocoa powder
2 tsp ground ginger
1-1/2 tsp cinnamon
1 tsp salt
1/4 tsp ground clove
12 Tbsp unsalted butter, melted and cooled
1/2 cup molasses
1/4 cup whole milk
1 large egg plus one yolk
1/4 cup boiling water
1-1/2 tsp baking soda
1-10 oz. bag pumpkin spice Hershey’s Kisses, unwrapped
2 Tbsp milk, optional
- Preheat oven to 325 degrees. Butter and flour a 9- by 13-inch baking dish and set aside.
- Sift together all the dry ingredients into a large bowl.
- Combine the butter, molasses, milk, egg, and yolk in a medium bowl. Add the butter mixture to the flour mixture and stir to combine.
- In a small bowl, combine 1/4 cup boiling water with the baking soda. Add the water to the batter and stir to combine.
- Line the prepared pan with 50 kisses, then pour the batter evenly over top of the kisses. Bake until a toothpick inserted into the center comes out clean – 25-30 minutes. Transfer brownies to a rack to cool.
- Optional: Place remaining kisses in double broiler with milk to melt. Scoop ice cream on top of brownie and drizzle melted chocolate over ice cream and brownie, and serve.