Pineapple Upside-Down Cake Brownies

Servings

12-15 brownies

Ingredients:

For the brownies:

• 1 cup (200g) unsalted butter
• 2 cups (250g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups (220g) all-purpose flour
• 1/2 cup (60g) unsweetened cocoa powder
• 1 teaspoon salt

For the pineapple upside-down cake filling:

• 1 cup (200g) brown sugar
• 1/2 cup (115g) granulated sugar
• 1/4 cup (50g) unsalted butter, softened
• 1 cup (160g) crushed pineapple
• 1 tablespoon vanilla extract

For the caramelized brown sugar crust:

• 1/2 cup (100g) light brown sugar

Instructions:

Prepare the baking dish:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment paper.

Make the brownie batter:

1. In a medium bowl, whisk together flour, cocoa powder, and salt.
2. In a large bowl, use an electric mixer to beat butter and sugars until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually mix in the flour mixture until just combined.

Prepare the pineapple upside-down cake filling:

1. In a separate medium bowl, whisk together brown sugar, granulated sugar, and softened butter until well combined.
2. Stir in crushed pineapple and vanilla extract.

Assemble and bake the brownies:

1. Pour half of the brownie batter into the prepared baking dish.
2. Spread the pineapple upside-down cake filling evenly over the top of the brownie layer.
3. Pour the remaining brownie batter over the filling.
4. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Caramelize the brown sugar crust:

1. While the brownies are still warm, sprinkle the light brown sugar evenly over the top of the brownies.
2. Use a kitchen torch to caramelize the sugar, or place the baking dish under the broiler for 2-3 minutes, watching closely to avoid burning.

Cool and cut the brownies:

1. Allow the brownies to cool completely in the pan before cutting into squares and serving.