1/2 cup unsweetened cocoa powder
1/2 cup butter (1 stick)
2 large eggs, beaten
1 cup sugar
1/4 cup flour
1 tsp. vanilla
1/4 tsp. salt
Directions:
Preheat oven to 35OºF. In a heatproof bowl, melt butter in microwave. Pour cocoa over it and stir in. Mix in eggs, one at a time. Add sugar, flour, vanilla, and salt. Pour into a nonstick foil lined 8"x8" square pan. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Pumpkin ganache:
Heat 1/2 c. heavy cream and pour over 1 bag of pumpkin kisses, stirring until melted. Let cool until thickens a bit and pour over cooled brownie. Chill.
Chocolate Ganache: (love this ganache!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup
Microwave butter & chocolate until smooth. Stir in corn syrup and pour over pumpkin layer. Chill until firm.
inspired & adapted from buttercream blondie
