Caribbean Brownies

• 5 ounces unsweetened baking chocolate
• 1/2 cup butter
• 1 cup all-purpose flour
• 3 eggs
• 3/4 sugar
• 1/2 cup Splenda sugar substitute
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 bananas
• 1/3 cup natural peanut butter (all peanuts, no additives)
• 1 cup mini chocolate chip
• 1/2 cup coarsely chopped macadamia nuts

1. Place baking rack in upper 1/3 of oven.
2. Preheat oven to 350.
3. Grease 8X8 or 9X9 baking pan.
4. Sprinkle nuts to cover bottom of pan.
5. Sprinkle mini-chips to cover nuts.
6. Melt chocolate and butter together (Melt in microwave 2 minutes on 70% power) Set aside chocolate to cool.
7. Set aside flour in measuring cup.
8. Place remaining ingredients in food processor and blend 2 minutes on high.
9. When chocolate mixture is cool add to food processor and blend until smooth.
10. Add 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.
12. Pour mixture into pan.
13. Smooth batter to level and eliminate air pockets.
14. Bake 20-30 minutes.
15. Brownies are done if the top bounces back when touched with a finger.
16. Let stand 5 minutes.
17. Turn out onto cooling rack.
18. (The top becomes the bottom so the chips make a frosting.) Cut into squares with a sharp knife.

baking chocolate, butter, flour, eggs, sugar, splenda sugar substitute, vanilla, salt, bananas, natural peanut butter, chocolate chip, nuts

Taken from www.food.com/recipe/caribbean-brownies-24460 (may not work)