Beth Whitman’s Pineapple Brownies Recipe
PINEAPPLE BROWNIES are the favorite recipe of Beth Whitman, which she bakes continually in my novels, THE QUEEN CITY and SUPERIOR HERITAGE. The recipe was actually the winner in a 1950s Pillsbury Bake Off Contest. This is the actual page of my grandmother’s Pillsbury Cook Book. Note, my grandma always used a full can of crushed pineapple. They are my all-time favorite! Enjoy! — Tyler R. Tichelaar
Senior Winner by Josephine Demarco, Chicago, Illinois
Chewy and rich chocolate squares chock full of nuts, with a surprise layer of crushed pineapple.
BAKE at 375 degrees F. for 45 to 50 minutes. MAKES about 2 ½ dozen bars.
Sift together… 1 ½ cups sifted Pillsbury’s Best Enriched Flour
1 teaspoon Calumet Baking Powder
½ teaspoon salt
½ teaspoon French’s Cinnamon
Cream………. ¾ cup butter or margarine; add gradually
1 ½ cups sugar, creaming well.
Add………….3 eggs, one at a time, and
1 teaspoon French’s Vanilla. Beat well.
Blend in……….dry ingredients; mix thoroughly.
Place………….one cup of the dough in second bowl. Add
1 cup crushed pineapple, well drained; mix well.
Add…………..2 squares (2 oz.) chocolate [Grandma here said, or 1/3 cup cocoa]
melted and cooled, and ½ cup nuts, coarsely chopped, to balance of dough; mix well.
Spread………..approximately 1 ½ cups chocolate dough in well-greased
12x8x2-inch pan. Cover with pineapple dough. Drop
Remaining chocolate dough by spoonfuls over pineapple
Dough; spread carefully to cover
Bake………….in moderate oven (375 degrees F) 45 to 50 minutes. Cut into
Bars or squares when cold.
* If you use Pillsbury’s Best Enriched Self-Rising Flour (sold in parts of the south) omit baking powder and salt.