Pumpkin Kissed Gingerbread Brownies

These gingerbread brownies are the perfect treat to transition from fall to winter. Chocolate paired with gingerbread and pumpkin kisses inside!

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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 Hershey’s kisses. Look out for those Christmas ones to use later for a strictly Christmas-y dessert!

Post updated 11/21/21, photo above is the original.

PUMPKIN KISSED GINGERBREAD BROWNIES

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Yield: 18 bars Prep Time: 15 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 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

Directions

1. Preheat oven to 325 degrees. Butter and flour a 9x13-inch baking dish and set aside.
2. Sift together all the dry ingredients into a large bowl.
3. Combine the butter, molasses, milk, egg, and yolk in a medium bowl. Add the butter mixture to the flour mixture and stir to combine.
4. In a small bowl, combine 1/4 cup boiling water with the baking soda. Add the water to the batter and stir to combine.
5. Line the prepared pan with 50 kisses, then pour the batter evenly over top of the kisses (won't completely cover at first).
6. Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Transfer brownies to a rack to cool before serving*.

Notes

* Optional: Place remaining kisses in double broiler with 2 Tbsp milk to melt.  Scoop ice cream on top of brownie and drizzle melted chocolate over ice cream and brownie, and serve.

Source: Adapted from Country Living and Picky Palate.

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