Pumpkin Spice Hersheys Kisses Brownies Recipes
PUMPKIN SPICE HERSHEY'S™ KISSES™ BROWNIES
An easy and fun brownie treat perfect for fall festivities.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
- Bake 36 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour.
- Using foil to lift, remove brownies from pan, and peel foil away. Spread frosting on top of brownie. Sprinkle candy sprinkles over top. Top with candies in 4 rows by 4 rows. Cut into 4 rows by 4 rows with one of the candies in center of each brownie. Store in airtight container at room temperature.
Nutrition Facts : Calories 290, Carbohydrate 41 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 160 mg, Sugar 30 g, TransFat 0 g
HERSHEY'S HUG BROWNIE COOKIES RECIPE
Provided by Six Sisters Stuff
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream together shortening, softened butter, brown sugar and 1 cup sugar until light and fluffy.
- Add eggs and vanilla.
- In a separate bowl, combine baking powder, baking soda, salt, flour and cocoa powder.
- Add to the wet ingredients and combine.
- Roll into 1 inch balls and roll in 1/4 cup sugar.
- Place onto an ungreased cookie sheet.
- Bake for 8 minutes or until set up.
- Let the cookies cool for 1 minute, then place a Hershey's Hug on top of each one. Press down gently.
- Allow to cool until the Hugs are set up.
Nutrition Facts : Servingsize 1 serving, Calories 4487 kcal, Fat 202 g, SaturatedFat 85 g, Cholesterol 254 mg, Sodium 3910 mg, Carbohydrate 644 g, Sugar 396 g, Protein 35 mg
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- Heat oven to 325° F. Line 9x5-inch loaf pan with parchment paper, extending paper beyond pan edges.
- Place 1 cup plus 2 tablespoons sugar, butter and cocoa in large microwave-safe bowl. Microwave at high (100%) 30 seconds; stir. Microwave an additional 30 seconds; stir. Let mixture stand 1 minute. Stir in egg, vanilla and salt. Add flour; stir vigorously until blended (about 50 strokes). Spread batter in prepared pan; set aside.
- Combine pumpkin, remaining 1 tablespoon sugar, egg yolk and pumpkin pie spice in small bowl. Drop by teaspoons onto brownie batter; swirl with metal spatula or knife for marbled effect.
- Bake 40 minutes or until wooden pick inserted into center comes out with moist crumbs. Cool completely in pan on wire rack. Use parchment paper to lift brownie out of pan. Cut into slices. Cover; refrigerate leftover brownies.
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