Cinco de Mayo is this Saturday and I have quite the round up of Mexican Recipes planned for you!
But first, I'll treat you to what is the best brownie I've ever tasted! Have you ever had a Mexican Brownie? I've always heard great things, and when I researched how to make them, I read even more great things! I tried my first Mexican Brownie this afternoon when I got the urge to make them. The warm flavors of cinnamon & cloves and the heat of cayenne melt together so perfectly with the almonds it's hard to put it in words!
Because it was spur of the moment, I didn't have much on hand so I used what I had in my fridge and pantry and to my surprise it worked out beautifully.
Enjoy!
Mexican Brownies
makes 9 brownies
6 oz of almond Hershey Kisses (a little more than 1/2 a bag)
6 tablespoons butter
2 eggs
1/2 cup sugar
1/4 cup brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
pinch of ground cloves
1 teaspoon almond extract
salt
Preheat oven to 350 degrees. Grease an 8x8in pan.
In a double boiler, melt Hershey Kisses and butter. Once smooth and creamy, remove from heat, whisk in the sugars, and let cool on your counter for 5 minutes. . Add in the eggs one at a time, mixing each in well. Add in your almond extract. Stir in flour, spices, and salt.
Pour in your baking pan and bake for 25 minutes. Your brownies are ready when a knife comes out clean. (It's ok for some pieces to come out on the knife. Be careful not to overbake!)
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