Piña Colada Brownies

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Soft, fudgy, and filled with tropical flavor from toasted coconut and crushed pineapple. These brownies come together easily in one bowl and are finished with a glossy white chocolate pineapple glaze and cherries on top for a fun, summery dessert.

Prep Time10

Cook Time25

Chill40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Author: Adrianna Adarme

Equipment

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 8x8-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