When I saw this recipe I was ready for the Holidays to arrive. I like planning our decorations and our menus early. I make the Pumpkin Spice for Thanksgiving and the Caramel Apple for Christmas. Or, both for Thanksgiving and Christmas.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking pan lined with two separate pieces of foil extending 2" over all four sides of the pan. Spray it with a non stick vegetable spray.
1/2 C Unsweetened Cocoa, get the best you can afford.
8 TBS Butter
2 Large Eggs, beaten
1 C Granulates Sugar
1/4 C Flour
1 tsp Vanilla
1/4 tsp Salt
In a medium microwave safe glass bowl:
Heat in a microwave until completely melted.
Sprinkle with Cocoa Powder and whisk well.
Eggs, one at a time.
Mix well with a blending fork.
Pour into the pan.
Bake for 25 - 30 minutes, until a toothpick in the center comes out clean.
Transfer to a rack to cool completely.
Pumpkin Spice or Caramel Apple Filling:
1/2 C Heavy Cream
1 bag of either Hershey's Pumpkin Spice or Caramel Apple Kisses
Heat in a saucepan on medium heat until melted, whisk well.
Set aside to cool until it begins to thicken.
Pour over the Brownie layer.
Refrigerate to cool completely.
6 TBS Butter
4 oz. Dark Chocolate
1 1/2 tsp Light Corn Syrup (I use Lyle's Golden Syrup), it had a richer flavor.
In a medium microwave glass bowl:
Heat in a microwave until creamy smooth.
Stir in Corn Syrup and mix well.
Pour over the Middle layer.
Refrigerate to chill until firm.
Remove from the pan by lifting the extended foil.
Invert onto a flat cutting surface.
Cut into squares .
Peace in the Kitchen!