Here's another Wholesome Wednesday creation, Pineapple Brownies. I was a little skeptical about this recipe because lets face it, pineapple in brownies sounds a little funky to me. And that's probably because I've never had pineapple upside down cake. But I can say that these taste great. It took a call to Dole to find out how much drained crushed pineapple is in a flat can. But that was the only real issue with this recipe. I also substituted melted shortening for canola oil.
Pineapple Brownies
2/3 cup drained, crushed pineapple
1/2 cup canola oil
6 tablespoons cocoa powder
2 tablespoons unsalted butter, melted and cooled
1 cup sugar
2 eggs, well beaten
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts or chocolate chips
Mix cocoa powder, oil and butter together. Blend in sugar, then well beaten eggs, drained crushed pineapple, and vanilla. Mix flour, baking powder, baking soda, and salt together, then blend into chocolate-pineapple mixture. Stir in nuts or chocolate chips and spread mixture into a well greased pan.
Bake at 350 degrees. If you use an:
8x8 inch square baking pan, bake 35-40 minutes
9x9 inch square baking pan, bake 30 minutes
9x13 inch baking pan, bake 20 minutes.
The brownies turned out amazingly light and not too sweet at all. The pineapple made them extra moist. That's right out of the pan. The second day they had a slight pineapple taste to them but it didn't detract from the brownie at all. Ours lasted halfway through the second day. :) They were incredibly good and I feel better making a recipe where I know exactly what the ingredients are as opposed to a box mix.
I hope your family loves them as much as we do.
No comments:
Post a Comment