PINEAPPLE BROWNIES
3/4 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup drained crushed pineapple
2 squares (1 ounce each) chocolate, melted and cooled
1/2 cup chopped nuts
Cream shortening and sugar together. Add eggs, one at a time and vanilla.
Sift dry ingredients and add to sugar mixture.
To one cup of the batter add 1 cup crushed drained pineapple. To remaining batter add 2 squares cooled melted chocolate and 1/2 cup nuts.
Spread 1 1/2 cups of the chocolate mixture on bottom of 12x8x2 pan. Spread with pineapple mixture. Drop remaining chocolate mixture by spoon on top and spread.
Bake at 375 degrees for 45-50 minutes. Cut when cold.
Source: Eileen Gartland, St. John Woman's Guild Cookbook, Cambridge, MA, 1957 |