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These Piña Colada Brownies are soft, fudgy, and packed with coconut and pineapple flavor. Everything comes together in one bowl before getting topped with a glossy white chocolate pineapple glaze and cherries on top.
If you’ve been following along, you know I’ve been on a bit of a brownie kick lately: lemon brownies and strawberry brownies, too! After making my tropical banana bread, bringing that same cozy-tropical energy into brownie form felt like a must. I love using toasted coconut here because it adds a nutty flavor that goes so well with the sweetness of the pineapple and white chocolate glaze.
Ingredients You’ll Need for Piña Colada Brownies
- Sweetened coconut flakes – Toasting the coconut gives these brownies a nutty, caramelized flavor. I love tasting bits of toasty coconut in every bite.
- Crushed pineapple – Drained crushed pineapple adds moisture and that classic piña colada flavor without making the brownies too wet. We add the juice to the glaze!
- White chocolate – White chocolate melts into a glossy glaze that pairs so well with coconut and pineapple. I prefer using Ghirardelli white chocolate melts for a super-smooth texture.
- Unsalted butter – Butter gives these brownies their soft, fudgy texture and helps create a rich base for the tropical flavors.
- Coconut extract – Optional, but helpful if you want a stronger coconut flavor. A small amount goes a long way, so don’t overdo it.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Piña Colada Brownies
- Toast the coconut flakes until golden and fragrant. Beat together the butter, sugar, coconut extract, and vanilla.
- Mix in the crushed pineapple, pineapple juice, and eggs.
- Mix in the flour, baking powder, and salt, then fold in the toasted coconut.
- Spread the batter into the pan and bake until lightly golden and set around the edges.
- Melt the white chocolate with pineapple juice and salt until smooth.
- Pour the glaze over the brownies. Add shredded coconut and top with maraschino cherries.
- Slice and serve!
Quick Tips for the Best Piña Colada Brownies
Don’t overbake these brownies. The center should still look slightly soft when they come out of the oven. They’ll continue to set as they cool, giving you that moist, fudgy texture.
Drain the pineapple well. Too much liquid can make the brownies dense and gummy. I like to press the crushed pineapple lightly with a spoon before measuring.
Let the brownies cool before glazing. If they’re still warm, the glaze can slide right off instead of setting into a smooth layer.
Storage
Store leftover brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, let them sit at room temperature for about 15 minutes before serving so the texture softens slightly.
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Piña Colada Brownies
Ingredients
Piña Colada Brownies:
- ⅓ cup (30g) sweetened coconut flakes
- 1 1/4 cup (250g) granulated sugar
- 3/4 cup unsalted butter, softened
- ¼ teaspoon coconut extract, (optional)
- 1/2 teaspoon vanilla extract or vanilla paste
- 1/4 cup (45g) drained crushed pineapple (from ¼ of a can)
- 1 tablespoon pineapple juice, (from can above)
- 2 large eggs
- Pinch of ground turmeric, (optional, for color)
- 1 1/4 cup (162g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
White Chocolate Pineapple Glaze:
- 3/4 cup (113g) white chocolate, roughly chopped
- 3 tablespoons pineapple juice, from the can above
- Pinch of kosher salt
Garnish:
- ¼ cup sweetened coconut flakes
- Maraschino cherries, with stems, patted dry
Instructions
To Make the Piña Colada Brownies:
- Preheat the oven to 350℉. In a small non-stick pan set over medium-low heat, add the coconut flakes. Toast them about 1-2 minutes, mixing them up every so often so they are a medium golden brown. Transfer to a small bowl and set aside.
- Grease and line an 8×8-inch pan and place a piece of parchment that spans just the center length with the ends of the parchment hanging over the edge of the pan. Press the parchment flat so it adheres to the bottom and sides of the pan.
- To a large bowl, add the sugar, softened butter, coconut extract, and vanilla extract. Using a hand mixer on medium speed, beat the butter and sugar together until fluffy, about 1 minute.
- Then add crushed pineapple, pineapple juice, and eggs. Quickly beat together on medium speed until combined and smooth. If you want it to be a super bright yellow, add a pinch of turmeric powder. This is, of course, optional!
- Now, add your dry ingredients: flour, baking powder, and salt. Beat on low speed until just combined. Then gently fold in the toasted coconut flakes.
- Scoop the batter into the prepared baking dish. Bake the piña colada brownies for 25-28 minutes until lightly golden brown on top and set around the edges. If you insert a skewer into the center it might come out a little doughy – that’s ok! Let cool for at least 20 minutes before adding the glaze.
To Make the White Chocolate Pineapple Glaze:
- Meanwhile, make the white chocolate glaze. Add the white chocolate, pineapple juice and pinch of salt to a bowl. Microwave in intervals of 20 seconds, until the white chocolate has completely melted. (If you don’t have a microwave, use a double boiler.) Stir until combined and glossy.
- Pour the white chocolate pineapple glaze over the brownies and move the pan around to encourage the glaze to cover the entire surface of the brownies. We’re going to slice these in 9 brownies so place 9 maraschino cherries in the center of those 9 brownies. Allow the glaze to set for at least 20 minutes before slicing.
- Slice it up into 9 equal squares and serve. To store, keep in an airtight container for up to three days at room temperature.
Notes
Quick Tips
Don’t overbake these brownies. The center should still look slightly soft when they come out of the oven. They’ll continue to set as they cool, giving you that moist, fudgy texture. Drain the pineapple well. Too much liquid can make the brownies dense and gummy. I like to press the crushed pineapple lightly with a spoon before measuring. Let the brownies cool before glazing. If they’re still warm, the glaze can slide right off instead of setting into a smooth layer.Storage
Store leftover brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, let them sit at room temperature for about 15 minutes before serving so the texture softens slightly.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
