Mexican Brownies

• 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 350u0b0F. 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!)

kisses, butter, sugar, ubc, eggs, almond extract, flour, cinnamon, ubc, ground cloves, salt

Taken from tastykitchen.com/recipes/desserts/mexican-brownies-2/ (may not work)