This recipe comes from a 1968 newspaper clipping. The tropical flavors or coconut and pineapple make them unique and set them apart from everyday brownies.
Prep Time: 15 minutes
Cook Time: 25 Minutes
Total Time: 40 minutes
Preheat oven to 375°. In a saucepan melt butter and chocolate; cool to lukewarm. Beat eggs and salt until lemon colored; gradually beat in sugar and continue beating until thick. Blend in cooled chocolate mixture and the vanilla. Stir in flour; fold in coconut and pineapple. Spread batter evenly in greased 13x9x2-inch baking pan. Bake in preheated 375° oven for 25 to 30 minutes. Cool in the pan and cut into bars. If desired, sprinkle brownies with powdered sugar.
Makes about 30 brownies.
Calories per brownie: 130
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