Saturday, December 24, 2011


1 cup butter, softened
2 cups sugar
1 tsp vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1 cup crushed pineapple, drained
1/2 cup unsweetened baking cocoa
2 1/2 tbsp melted butter
1/2 cup chopped pecans
cocoa frosting, recipe below

Preheat oven to 350 degrees.

In mixer bowl, using an electric mixer, cream together the softened butter, sugar, and vanilla until light and fluffy; beat in the eggs.

In another bowl, mix the flour, baking powder, salt, and cinnamon together; add to the creamed mixture and mix together well.

In another bowl, combine the pineapple with 1 3/4 cups of the batter, mixing together well.  Into the remaining batter, blend the cocoa and melted butter; stir in the pecans.

Spread the chocolate mixture into the prepared baking pan.  Spread the pineapple mixture over the top.  Bake for 25 minutes until the edges pull from the sides of the pan.  Allow to cool for 15 minutes.  Frost the warm brownies with the following cocoa frosting then cut into 30 squares.

Cocoa Frosting:
1 cup powdered sugar
3 tbsp cocoa
1 tbsp butter, softened
1/2 tsp vanilla extract
3 tbsp milk

Combine the powdered sugar, cocoa, butter, vanilla, and milk in a mixing bowl.  Beat well until smooth.

Makes 1 cup of frosting.

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