Pineapple Walnut Brownies

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

280 g

66% Cocoa Dark Chocolate

I used Valrhona®

110 g

Butter , melted

6 g

Unsweetened Cocoa Powder , sifted

I used Valrhona®

80 g

Brown Sugar

70 g

Cake Flour , sifted

or Plain Flour

2

Large Eggs , lightly beaten

5 mL

Vanilla Extract

5 slices

Canned Pineapple Slices in Juice , drained, diced

80 g

Walnuts , chopped

35 g

Chocolate Chips

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Grease and line an 8-inch square pan with parchment paper.

Step 3

Melt 66% Cocoa Dark Chocolate (280 g) , Butter (110 g) , and Unsweetened Cocoa Powder (6 g) over low heat until the chocolate melts, then stir in Brown Sugar (80 g) until all is incorporated, remove from heat and allow to cool slightly.

Step 4

Gently fold in Cake Flour (70 g) to just combined and do not over beat. Add in Eggs (2) and Vanilla Extract (5 mL) , and stir well. Spread chocolate batter into the prepared pan.

Step 5

Sprinkle with Canned Pineapple Slices in Juice (5 slices) over the top, followed by Walnuts (80 g) and Chocolate Chips (35 g) .

Step 6

Bake in oven at 350 degrees F (180 degrees C) for about 30 minutes.

Step 7

After cooling, chill the brownies for at least an hour for easy cutting.