Thick and Fudgey Brownies with Hershey's Mini Kisses Milk Chocolate

From Hershey's Made Simple, page 68.

Yield: 24 brownies (or 20 if you cut them like we do).

2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. salt
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 1/2 cups sugar
2 tsp. vanilla extract
4 eggs
1 3/4 cups (10 oz. pkg) mini milk chocolate Hershey kisses

Heat oven to 350F (325F for glass baking dish).  Grease 9x13" baking pan.

Stir together flour, cocoa,, baking powder, and salt.  With spoon or whisk, stir together butter, sugar, and vanilla in a large bowl.  Add eggs; stir until well blended.  Stir in flour mixture, blending well.  Stir in chocolate pieces.  Spread batter in prepared pan.

Bake 30-35 minutes or until brownies begin to pull away from sides of pan.  Cool completely in pan on wire rack; cut in 2" squares.

Notes:
- I totally spaced it and cooked my brownies--in a glass dish--at 350F.  It actually ended up taking 38 minutes even then, so I cooking them at 325 would likely take even longer.  My brownies were not burned.
- Instead of milk chocolate mini Kisses, I used the same amount of semi-sweet chocolate chips.  I definitely think my way was better.
- As I'm sure you noticed, I topped some of our brownies with sweetened whipped cream (1 cup heavy whipping cream beaten at high speed with a tablespoon or so of sugar) and berries.  Yum.