Mexican Brownies Recipe

Name: Mexican Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Almond Hershey's Kisses, Unwrapped; 6 Tablespoons Butter; 1/2 cups Sugar; 1/4 cups Brown Sugar; 2 Eggs; 1 teaspoon Almond Extract; 1/3 cups Flour; 1/2 teaspoons Cinnamon; 1/4 teaspoons Cayenne Pepper; 1 pinch Ground Cloves; 1 pinch Salt

Servings: persons

6 ounces, weight Almond Hershey's Kisses, Unwrapped
6 Tablespoons Butter
1/2 cups Sugar
1/4 cups Brown Sugar
2 Eggs
1 teaspoon Almond Extract
1/3 cups Flour
1/2 teaspoons Cinnamon
1/4 teaspoons Cayenne Pepper
1 pinch Ground Cloves
1 pinch Salt

1
Preheat oven to 350u00b0F. Grease an 8x8-inch pan and set aside.
2
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.
3
Then add in the eggs one at a time, mixing each in well. Add in your almond extract. Stir in flour, spices and salt.
4
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!)

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces, weight Almond Hershey's Kisses, Unwrapped, 6 Tablespoons Butter, 1/2 cups Sugar, 1/4 cups Brown Sugar, and more.

Yes, Mexican Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Brownies

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