Why I Love This Recipe
The surprise is the pineapple, which doesn't make the brownies appreciably sweeter, but much more moist. These brownies last longer (if uneaten), than the usual straightforward recipe, and are alway a big hit. I devised this recipe when I was a teenager and have been making it ever since. Most people can't guess the secret.
Ingredients You'll Need
2 oz. unsweetened chocolate
8 oz. butter
1 small can crushed pineapple in its own juice
2/3 cup flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 cup sugar
1 Tbsp. vanilla extract
1/2 cup coarsely chopped nuts (your choice, I use walnuts, pecans or almonds), optional
OR: 8 oz. cream cheese at room temp., 1 egg, 1/3 c. sugar, 2 tsp. flour beaten until smooth and hold just before placing in the oven
Melt the chocolate and butter slowly; cool slightly. Strain the pineapple.
Mix together the flour, baking powder and salt.
Blend in another mixing bowl, eggs, sugar and vanilla extract.
When all ingredients are prepared, add the dry ingredients to the egg mixture. Stir in the cooled chocolate and butter, well drained pineapple and nuts.
Prepare an 8 or 9-inch square or round pan by buttering with soft butter (I use a pastry brush, soft butter, twice, chilling in fridge briefly in between applications).
Pour brownie mixture into pan, and if using cream cheese option, dollop the cream cheese mixture on top.
Bake at 350 degrees F until done (approximately 30 minutes.