So, anyway, I decided to spend my time in the kitchen, doing something fun... namely baking brownies. To be exact, pineapple brownies. My mom has a cookbook titled "Best of the Bake-off. It contains 2,000 recipes from 10 years of the Pillsbury Bakeoff. I think that it was published in 1959. Well, my mom found that wonderful recipe in that book. The recipe was created by Josephine DeMarco of Chicago, Illinois. She was a "senior winner."
So, below is a illustrated guide to baking these wonderful brownies.
|Your first step is to sift your dry ingredients. They are one and a half cups of flour, one teaspoon of double acting baking powder, one-half teaspoon of salt, and one-half teaspoon of cinnamon. Set aside.|
|The next step is to cream three-quarters of a cup of butter, gradually adding one and a half cups of granulated sugar. Three quarters of a cup of butter is one and a half sticks of butter. I prefer to use unsalted butter for baking.|
|Mix the pineapples into the one cup of batter that you placed in the separate bowl. Set aside.|
|Place two squares of unsweetened chocolate into a double boiler...|
|...melt the chocolate...|
|... until you have a nice, smooth consistency...|
|add the melted chocolate to the batter...|
|Blend until you get a lovely chocolate batter.|
|I use a butter knife to spread the batter into a layer on the bottom of the pan.|
|Next, I place the batter with the pineapple on top of the first chocolate layer. Once again, I use a spoon to put the batter in the pan. Then I use a butter knife to spread the batter to form the second layer.|
|The is the second layer of the brownies.|
|Here are the brownies, right out of the oven!|
|Even better with tea! Enjoy!!!|