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.
Provided by sea2grey
Categories Bar Cookie
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 12
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 (Melt in microwave 2 minutes on 70% power) 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.
- (Be quick and blend only until flour is in incorporated and no white streaks are visible.) 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.
- (The top becomes the bottom so the chips make a frosting.) Cut into squares with a sharp knife.
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Ibrahym Yusuph
[email protected]I'm not a big fan of brownies, but these Caribbean Brownies sound delicious! I'll definitely have to give them a try.
Favour Joel
[email protected]I can't wait to try these brownies! They look so moist and fudgy.
Mitti Ronald
[email protected]These brownies are the perfect dessert for any occasion. They're easy to make, delicious, and always a crowd-pleaser.
Dushyant Advani
[email protected]I added a cup of chopped walnuts to these brownies for a little extra crunch. They were delicious!
Louise Chetram
[email protected]I made these brownies gluten-free by using almond flour instead of all-purpose flour. They turned out just as good as the original recipe!
Marvel studio official
[email protected]These brownies are a great way to use up leftover coconut milk. I always have a can or two in my pantry, so it's nice to have a recipe that uses it up.
Huzaifa Nadeem
[email protected]I'm not a big fan of coconut, but I really enjoyed these brownies. The coconut flavor was subtle and complemented the chocolate perfectly.
AhmadBasem Tolba
[email protected]These brownies are so easy to make! I love that I didn't have to use a mixer or any special equipment.
Sean Ruark
[email protected]I love the moist, fudgy texture of these brownies. They're so rich and decadent, but the coconut and spices keep them from being too heavy.
Ali Azeem
[email protected]These brownies are the perfect combination of sweet and spicy. The coconut and spices give them a unique flavor that I've never tasted in a brownie before.
9atfon
[email protected]I made these brownies for a bake sale and they sold out in no time! They were so popular that I had to make a second batch.
Md Rashidul
[email protected]These brownies were a hit at my party! Everyone loved the moist, fudgy texture and the delicious coconut-spiced flavor.
Rana muzammal Mk Raj poot
[email protected]I've tried many brownie recipes over the years, but these Caribbean Brownies are by far the best. They're so easy to make and always turn out perfectly. The coconut and spices give them a unique flavor that I just love.
Kasunika Wenushi
[email protected]These Caribbean Brownies were an absolute delight to make and even more delightful to eat! The flavors were perfectly balanced, with a rich chocolatey taste that was complemented by the subtle sweetness of the coconut and the warmth of the spices. Th