Recipe: Pineapple Brownies (1957)

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