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The following is a short list of things I have planned to do this winter break:
1. Study math so I can take an opt-out exam next semester.
2. Finally finish Northanger Abbey because it’s taking me months.
3. Keep looking over Korean notes so I don’t forget anything during this time off.
The following is a list of things I have been doing (please note that none of the above is included on this list):
1. Watch really bad movies on Netflix.
2. Obsessively check the Serial podcast Reddit.
3. Bake brownies.
I’ve made a dumb amount of brownies, more than can be consumed by two people. I don’t know where this sudden brownie obsession is coming from, but this pineapple upside down version is by far my favorite. I’ve made it twice in the past two weeks.
Do people think chocolate and pineapple is a weird combo? I love it. Drop the strawberries; chocolate covered pineapple is the real star. Also, has any dessert ever gone wrong if it included maraschino cherries? I’ve never heard of such a thing happening.
I’ve always used cocoa powder in my brownies, which yields a more cake-y brownie, but this month I’ve been using melted chocolate. I don’t think I’ll go back to cocoa powder, as I’ve found that I much prefer the soft texture that melted chocolate gives.
This particular recipe is super (suuuuper) moist and rich, thanks to the triple combo of using melted chocolate, brown sugar, and that iconic upside-down-sugary-sweet syrup. If you ask me, this type of brownie is best served warm with vanilla ice cream.
But I guess most brownies are best with ice cream, aren’t they? That’s kinda standard for any brownie, and this recipe is definitely no exception.
If crazy fudgy brownies aren’t your thing, use your favorite brownie recipe. Or if you’re pressed for time, try a brownie mix.
Pineapple Upside Down Brownies
makes one 8×8 pan
adapted from The Baker’s Manual
for the topping
3 tablespoons unsalted butter
1/2 cup light brown sugar, packed
2 cans (8 oz each) pineapple tidbits, drained
1 jar (10 oz) maraschino cherries, drained
for the brownies
3/4 cup (1-1/2 sticks) unsalted butter
10 oz dark chocolate (I use Chocoley)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1. Preheat oven to 350 degrees. Place the 3 tablespoons of butter in the bottom of an 8×8” baking dish and place in the oven until the butter has melted. Remove the dish from the oven and swirl the melted butter around the dish, making sure the entire bottom is coated. Evenly sprinkle 1/2 cup of light brown sugar over the butter, then evenly disperse the pineapple pieces and maraschino cherries on top of the brown sugar. Set the baking dish aside.
2. In a medium-sized bowl, microwave 3/4 cup butter with the chocolate in 30-second intervals, stirring in between
3. In a large bowl, whisk together eggs, granulated sugar, brown sugar, and vanilla. Very slowly pour in the melted chocolate mixture, stirring constantly. Once the chocolate mixture is completely mixed into, add flour and salt. Stir just until combined.
4. Carefully pour brownie batter over the pineapple and cherries, spreading evenly. Bake for 35-40 minutes, or until a toothpick inserted in center comes out with just a few crumbs.
5. Remove brownies from the oven and let them cool for just a few minutes (no longer than five). Run a knife along the edges of the brownies and carefully overturn the baking dish until a cutting board or serving platter. The brownies should slide right out, and the syrup from the butter and brown sugar will flow over the sides of the brownies.
6. Remember: the brownies will be piping hot. Allow them to cool a little before cutting into squares before serving.