Ingredients for Caribbean Brownies
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How to Make Caribbean Brownies
- Preheat oven to 350°F (175°C). Place oven rack in the upper third of the oven.
- Grease an 8x8 inch or 9x9 inch baking pan.
- Sprinkle 1/2 cup chopped nuts evenly over the bottom of the prepared pan.
- Sprinkle 1/2 cup mini chocolate chips over the nuts (optional).
- In a heatproof bowl set over a pan of simmering water (double boiler), melt 1 cup semi-sweet chocolate chips and 1/2 cup unsalted butter, stirring until smooth. Remove from heat and let cool slightly.
- In a separate bowl, measure out 1 1/2 cups all-purpose flour and set aside.
- In a food processor, combine 2 large ripe bananas, 2 large eggs, 1 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1/4 cup unsweetened cocoa powder. Process for 2 minutes on high speed.
- Add the cooled melted chocolate mixture to the food processor. Blend until completely smooth.
- With the food processor running on low speed, gradually add the flour. Do not overmix.
- Gently fold in the remaining 1/2 cup chopped nuts (optional).
- Pour the batter into the prepared pan. Smooth the top to eliminate air pockets.
- Bake for 20-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The top should spring back when lightly touched.
- Let the brownies cool in the pan for 5 minutes before inverting them onto a wire rack to cool completely.
- Once cool, cut into squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
61g
Fat
87g
Carbs
12g
