Name: Tropical Brownies with Fresh (or Not!) Pineapple
Yield: Makes 2 dozen.
Ingredients: ½ cup chopped roasted macadamia nuts; 8 oz. finely chopped fresh or canned crushed pineapple (packed in its own juices); 1 cup unbleached, all-purpose flour; ½ tsp. baking powder; ½ cup confectioners’ sugar, sifted; 1 cup firmly packed light brown sugar; ½ cup unsalted butter, softened to room temperature; 1 oz. unsweetened chocolate, coarsely chopped; 4 oz. semisweet chocolate, coarsely chopped; 3 large eggs, lightly beaten; 1 tsp. pure vanilla extract; ¼ tsp. salt

Preparation info

Makes
2 dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

Yes, pineapple and chocolate is an unusual combination, but bake, enjoy, and take a quick “trip to the tropics” with me!

Ingredients

Brownie Base

4 oz. semisweet chocolate, coarsely chopped
1 oz. unsweetened chocolate, coarsely chopped

Method

Heat oven to 375 degrees.

For the Brownie Base

Combine the chocolates in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.

Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture steams up into the chocolate mixture); cool mixture to lukewarm. Whisk in b