Caribbean Brownies Recipe
Description:
Think of these when you have a couple of bananas that are over-ripe and you want chocolate, not banana bread. This recipe makes a dense, moist, rich brownie. Make 24 hours in advance so flavors can mellow, if possible. (That’s if you can keep them from disappearing.) Many of us don’t have macadamia nuts on hand so walnuts would work as well. If you don’t normally frost your brownies leave out the chips and bake as usual. Adding the nuts to the batter is good, also, but put the batter in a bowl and fold nuts in. If you try adding them to the batter in the processor, the nuts will be ground too fine and disappear.
Nutritional Information:
- Calories: 472.5
- Fat Content: 36.8g
- Saturated Fat Content: 17.6g
- Cholesterol Content: 97.6mg
- Sodium Content: 211.3mg
- Carbohydrate Content: 36.6g
- Fiber Content: 6.1g
- Sugar Content: 15.3g
- Protein Content: 9.8g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 5 oz |
| All-purpose flour | 1/2 cup |
| Eggs | 1 |
| Sugar | 3 cups |
| Splenda sugar substitute | 3/4 cup |
| Vanilla extract | 1/2 tsp |
| Salt | 1/4 tsp |
| Bananas | 2 |
| Peanut butter | 1/3 cup |
| Macadamia nuts | 1 cup |
| Mini chocolate chips | 1/2 cup |
Instructions:
-
Preparation:
- Place baking rack in upper 1/3 of oven.
- Preheat oven to 350°F.
- Grease 8X8 or 9X9 baking pan.
-
-
Layering:
- Sprinkle macadamia nuts to cover the bottom of the pan.
- Sprinkle mini chocolate chips evenly to cover the nuts.
-
Chocolate Mixture:
- Melt chocolate and butter together. (Melt in the microwave for 2 minutes on 70% power). Set aside chocolate to cool.
-
Prepare Batter:
- Set aside flour in a measuring cup.
- Place remaining ingredients (eggs, sugar, Splenda, vanilla, salt, bananas, and peanut butter) in a food processor and blend for 2 minutes on high.
- Once the chocolate mixture is cool, add it to the food processor and blend until smooth.
-
Incorporate Flour:
- Add flour to the processor while it runs on low.
- Be quick and blend only until the flour is incorporated and no white streaks are visible. Do not overbeat.
-
Baking:
- Pour the batter into the prepared pan.
- Smooth the batter to level and eliminate air pockets.
- Bake for 20-30 minutes until the brownies are set and the top bounces back when touched with a finger.
-
Cooling and Serving:
- Let the brownies stand for 5 minutes in the pan.
- Turn them out onto a cooling rack. (The top becomes the bottom so the chips make a frosting).
- Cut into squares with a sharp knife.
Enjoy these delicious Caribbean Brownies with friends and family! 🍌🍫
