The Pioneer Woman Tasty Kitchen
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Mexican Brownies

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Warm and gooey and sweet and spicy! Happy Cinco de Mayo!

Ingredients

  • 6 ounces, weight Almond Hershey's Kisses, Unwrapped
  • 6 Tablespoons Butter
  • ½ cups Sugar
  • ¼ cups Brown Sugar
  • 2  Eggs
  • 1 teaspoon Almond Extract
  • ⅓ cups Flour
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Cayenne Pepper
  • 1 pinch Ground Cloves
  • 1 pinch Salt

Preparation

Preheat oven to 350ºF. Grease an 8×8-inch pan and set aside.

In the top of a double boiler, melt Hershey’s Kisses and butter. Once smooth and creamy, remove from heat, whisk in the sugars and let the mixture cool on your counter for 5 minutes.

Then add in the eggs one at a time, mixing each in well. Add in your almond extract. Stir in flour, spices and salt.

Pour batter into your baking pan and bake for 25 minutes. Your brownies are ready when a knife comes out clean. (It’s okay for some pieces to come out on the knife. But be careful not to overbake!)

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2 Reviews

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kgustafson on 5.5.2012

Ay caramba! These were delicioso! I made them for Cinco de Mayo and they were a home run! I added chopped almonds and used dark chocolate chips instead of the hersheys. Make. These. You won’t be sorry.

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sarahbicky on 5.4.2012

Followed the recipe to a T and the flavor is great (perfect mix of sweet and a little spicy) and the gooey texture is spot on. I would probably add some chocolate chips the next time, to “up” the chocolate flavor just slightly. Thanks for the great recipe!

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