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 bater in the processor,the nuts will be ground too fine and disappear.
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- 1Place baking rack in upper 1/3 of oven.
- 2Preheat oven to 350.
- 3Grease 8X8 or 9X9 baking pan.
- 4Sprinkle nuts to cover bottom of pan.
- 5Sprinkle mini-chips to cover nuts.
- 6Melt chocolate and butter together (Melt in microwave 2 minutes on 70% power) Set aside chocolate to cool.
- 7Set aside flour in measuring cup.
- 8Place remaining ingredients in food processor and blend 2 minutes on high.
- 9When chocolate mixture is cool add to food processor and blend until smooth.
- 10Add flour as processor runs on low.
- 11(Be quick and blend only until flour is in incorporated and no white streaks are visible.) Do not overbeat.
- 12Pour mixture into pan.
- 13Smooth batter to level and eliminate air pockets.
- 14Bake 20-30 minutes.
- 15Brownies are done if the top bounces back when touched with a finger.
- 16Let stand 5 minutes.
- 17Turn out onto cooling rack.
- 18(The top becomes the bottom so the chips make a frosting.) Cut into squares with a sharp knife.
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Nutritional Facts for Caribbean Brownies
Serving Size: 1 (94 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 472.5
- Calories from Fat 330
- Total Fat 36.7 g
- Saturated Fat 17.5 g
- Cholesterol 97.6 mg
- Sodium 211.3 mg
- Total Carbohydrate 36.6 g
- Dietary Fiber 6.0 g
- Sugars 15.2 g
- Protein 9.7 g
The following items or measurements are not included: