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These Pina Colada Brownies are soft, plump and full of coconut and pineapple flavours. Everything comes together in one bowl before a white chocolate glossy pineapple glaze and cherries.
If you’ve been following along, you know I’ve been a little crazy lately. lemon brownies and: strawberry browniestoo! After I made it tropical banana breadbringing that same cozy-tropical energy to brownie form seemed like a must. I love using toasted coconut here because it adds a nutty flavor that pairs 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 the toasted coconut flakes in every bite.
- Chopped pineapple – Squeezed and mashed pineapple adds moisture and that classic piña colada flavor without making the brownies too soggy. Add the juice to the glaze.
- White chocolate – The white chocolate melts into a glossy sheen that goes so well with the coconut and pineapple. I prefer to use Ghirardelli white chocolate melts for a super smooth texture.
- Fat butter – Butter gives these brownies their soft, crunchy texture and helps create a rich base for tropical flavors.
- Coconut extract – Optional but useful if you want a stronger coconut flavor. A little goes a long way, so don’t overdo it.
Please refer to the recipe index card below for the remaining ingredients.
Quick Tips for the Best Piña Colada Brownies
Do not over bake these brownies. The center should still look a little soft when they come out of the oven. They will continue to firm up as they cool, giving you that moist, firm texture.
Drain the pineapple well. Too much liquid can make the brownies dense and mushy. I like to press the crushed pineapple lightly with a spoon before measuring.
Let the brownies cool before glazing. If they are still warm, the glitter can slide right off instead of setting in 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 they are refrigerated, let them sit at room temperature for about 15 minutes before serving to soften the texture a bit.
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White chocolate pineapple glaze.
To make Piña Colada Brownies:
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Preheat oven to 350℉. In a small, nonstick skillet set over medium-low heat, add the coconut flakes. Fry them for about 1-2 minutes, stirring frequently, until they turn a medium golden brown. Transfer to a small bowl and set aside.
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Grease and line an 8×8 inch pan and place a piece of parchment paper running the length of the center with the edges of the parchment hanging over the edge of the pan. Press the parchment flat to adhere it to the bottom and sides of the pan.
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In a large bowl, add the sugar, softened butter, coconut extract and vanilla extract. Beat the butter and sugar with a hand mixer on medium speed until fluffy, about 1 minute.
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Then add chopped pineapple, pineapple juice and eggs. Beat together on medium speed until combined and smooth. If you want it super bright yellow, add a pinch of turmeric powder. This is of course optional.
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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.
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Pour the batter into the prepared baking dish. Bake the piña colada brownies for 25-28 minutes, until the top is light golden brown and set around the edges. If you insert a skewer into the center, it may come out a little doughy, that’s okay. Let cool for at least 20 minutes before adding the frosting.
To make white chocolate pineapple glaze:
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In the meantime, prepare the white chocolate glaze. Add the white chocolate, pineapple juice and a pinch of salt to the bowl. Microwave in 20 second intervals until the white chocolate is completely melted. (If you don’t have a microwave, use a double boiler.) Beat until combined and glossy.
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Pour the white chocolate pineapple glaze over the brownies and move it around the pan so that the glaze covers the entire surface of the brownies. We’re going to cut them into 9 brownies, so place 9 maraschino cherries in the center of those 9 brownies. Allow the glaze to harden for at least 20 minutes before layering.
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Cut it into 9 equal squares and serve. To store, store in an airtight container at room temperature for up to three days.
Quick tips
Do not over bake these brownies. The center should still look a little soft when they come out of the oven. They will continue to firm up as they cool, giving you that moist, firm texture.
Drain the pineapple well. Too much liquid can make the brownies dense and mushy. I like to press the crushed pineapple lightly with a spoon before measuring.
Let the brownies cool before glazing. If they are still warm, the glitter can slide right off instead of setting in 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 they are refrigerated, let them sit at room temperature for about 15 minutes before serving to soften the texture a bit.
Calories. 413:will you |: Carbohydrates. 52:is |: Proteins. 4:is |: Fats. 22:00is |: Saturated fats. 14:00is |: Polyunsaturated fats. 1:is |: Monounsaturated fats. 5:00is |: Trans fats. 1:is |: Cholesterol. 79:mg |: Sodium. 172:mg |: Potassium. 140:mg |: Fiber. 1:is |: Sugar. 38:is |: Vitamin A. 533IU: |: Vitamin C. 1:mg |: Calcium. 52:mg |: iron 1:mg
Nutritional information is automatically calculated and should only be used as an approximation.