Caribbean Brownies

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.

Steps

Place baking rack in upper 1 / 3 of oven.

Preheat oven to 350.

Grease 8x8 or 9x9 baking pan.

Sprinkle nuts to cover bottom of pan.

Sprinkle mini-chips to cover nuts.

Melt chocolate and butter together set aside chocolate to cool.

Set aside flour in measuring cup.

Place remaining ingredients in food processor and blend 2 minutes on high.

When chocolate mixture is cool add to food processor and blend until smooth.

Add flour as processor runs on low.

Do not overbeat.

Pour mixture into pan.

Smooth batter to level and eliminate air pockets.

Bake 20-30 minutes.

Brownies are done if the top bounces back when touched with a finger.

Let stand 5 minutes.

Turn out onto cooling rack.

Cut into squares with a sharp knife.

Ingredients

unsweetened baking chocolate, butter, all-purpose flour, eggs, sugar, splenda sugar substitute, vanilla, salt, bananas, peanut butter, mini chocolate chip, macadamia nuts