You'll love these incredibly fudgy pineapple brownies! Made with fresh pineapple and rum, they melt in your mouth with tropical chocolate flavors.
Course
Dessert
Cuisine
American
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings9
AuthorKatie Moseman
Ingredients
Equipment
Food processor or blender
8inchsquare pan
Wire rack for cooling
Ingredients
12tablespoonsof unsalted butter
1cupchopped fresh pineapple
2tablespoonsrum
1 3/4cupsgranulated sugar
1/4teaspoonsalt
1/2teaspoonvanilla extract
3large eggs
1cupunsweetened natural cocoa
1/3cupall purpose flour
Instructions
Preheat the oven to 350 F. Butter an 8 inch square pan and line it with parchment paper, letting the paper overhang the pan so that you can use the overhang as handles to lift out the slab of brownies when they're done.
Place the butter, pineapple, and rum in a small saucepan or pot. Warm on the stove on low heat until the butter has melted.
Pour the mixture into a food processor or blender and process until completely smooth.
In a large mixing bowl, whisk together the sugar, the butter mixture, salt, and vanilla. The mixture will be liquid and yellow in color.
Add the eggs one at a time, whisking after each, until fully incorporated. Add the cocoa and flour and stir until just combined.
Pour into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with moist crumbs, but no wet batter. Let cool in the pan on a rack for 20 minutes, then use the parchment paper liner to lift out the brownies. Set on the rack to finish cooling.