Good morning! This is one of those recipes that I have been dying to share with you. Remember when I posted the Pumpkin Kiss Cookies? Well, while I was writing that post, I got this idea to make a ganache with those kisses. Then I thought those kisses would pair beautifully with chocolate. Once I thought chocolate, my brain immediately went to brownies. Rich, indulgent truffle brownies to be exact!
It really surprises me that I ever got the pumpkin kiss cookie post written that day. Before I was done writing it, I already had the butter and chocolate scaled out and getting to know each other in a double boiler. As you can see, I have a problem focusing sometimes! Moving on with this recipe, all I can say is it’s a must make! Let’s start with the oh so decadent truffle brownies. The key was to tweak them slightly so they wouldn’t be too sweet when paired with the pumpkin kiss ganache. A bit of instant espresso powder and a zip of cinnamon did the trick.
Once the brownies were out of the oven, I whipped up a little pumpkin kiss ganache. Pumpkin kisses plus heavy cream, there really are no words… The best part is when you take those brownies out of the oven they sink a little in the middle creating a little cavity that is just waiting to be filled with ganache. So you pour the ganache on the brownies, and pop them in the fridge to set up.
Last up is the dark chocolate glaze which really ties it all together. It has a shine to it so it looks pretty, and the dark chocolate balance out the sweetness of the kisses. Once you pour the glaze over the chilled ganache and it all sets up, it’s finally time to cut them. I love how the three layers look, and I really love how they taste! I want to quickly mention that I made these twice, once with kisses in the brownie batter, and once without. I prefer them without, I like them just in the ganache, but it’s up to you! The truffle brownies are rich, yet not heavy. They have a warmth to them that sets the stage perfectly for the pumpkin kiss ganache which is as smooth and silky as butter. All tucked under a layer of dark chocolate glaze, it will be very hard to have just one! Hope you all have a great day!
- 6 ounces semisweet chocolate
- 6 ounces unsalted butter
- 3 eggs
- 1 & 1/2 cups light brown sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 3/4 cup AP flour
- 1/2 teaspoon cinnamon
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 16 pumpkin kisses - optional!
- 10 ounces (1 bag) Hershey's pumpkin kisses
- 1/2 cup heavy cream
- 2 & 1/4 ounces unsalted butter
- 4 ounces dark chocolate
- 1 & 1/2 teaspoons light corn syrup
- Preheat oven to 325 degrees. Line an 8″ x 8″ pan with parchment paper & spray with non stick spray.
- Melt chocolate & butter together.
- Mix eggs & sugar with whip attachment a few minutes until eggs thicken and get lighter in color.
- Mix in vanilla.
- Pour melted chocolate/butter mixture into mixer. Make sure it warm, not hot.
- Add flour, baking soda, espresso powder, cinnamon, salt, and mix just to combine.
- Pour batter into pan.
- 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.
- Bake at 325 degree for 40-45 minutes rotating once halfway through.
- Bring cream up to a scald and pour over kisses.
- Stir together till smooth and set aside.
- When brownies are completely cool, pour ganache on top.
- Refrigerate till set.
- Melt butter and chocolate together.
- Stir in light corn syrup.
- Quickly pour over brownies. I recommend using the glaze a little warmer than room temp.
- Refrigerate till set.
- Cut brownies with a clean, hot knife to get a clean cut.
As I mentioned in the post, I tried them twice, once with kisses in the brownies and once without. I prefer no candy in the brownies, but it is totally up to you!
When using the glaze, you want it to be warm, but not super hot.
Letting the brownies chill completely before cutting them will ensure that they cut clean. Most importantly, use a hot, clean knife when you cut them!
You can either get 9 or 12 out of this batch. When I cut 12 I thought they were kind of small, but they are very rich so it wound up being the perfect size.
These will stay for about a week in the fridge, but they have a tendency to disappear very quickly.
Remember these are truffle brownies, meaning they will sink a little in the middle when you take them out of the oven. That's good and leaves a nice space to fill with ganache.