📖 Instructions

1. Get Ready: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal. I find this step crucial; nobody likes wrestling brownies from a pan!
2. Chop Pineapple: If using fresh pineapple, peel, core, and chop it into small pieces. Set aside. Make sure they are relatively small; big chunks can mess with the brownie's structure. Also? Taste test a piece (or three) just to make sure it's good. You know, for quality control!
3. Melt Chocolate and Butter: In a heatproof bowl set over a pan of simmering water (or in the microwave in 30-second intervals), melt the chocolate and butter together, stirring frequently until smooth. This is a delicate dance; don’t let the chocolate burn!
4. Whisk Sugar and Eggs: In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and slightly thickened. This step helps create that lovely, crackly top we all crave in a good brownie.
5. Combine Wet Ingredients: Pour the melted chocolate mixture into the egg mixture and stir until just combined. Be gentle! Overmixing can lead to tough brownies. We don’t want tough brownies; we want fudgy perfection.
6. Add Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be gentle! A few streaks of flour are okay. The goal is to avoid overmixing. If you’re feeling fancy, sift the dry ingredients first. But honestly? I usually don’t bother.
7. Stir in Pineapple: Gently fold in the chopped pineapple. Distribute it evenly throughout the batter. This is where the magic happens, folks. That burst of tropical sweetness? Divine!
8. Pour into Pan: Pour the brownie batter into the prepared baking pan and spread it evenly. If you want to get extra fancy, sprinkle a few extra pineapple pieces on top. Or maybe some macadamia nuts? The sky's the limit!
9. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Be careful not to overbake! Overbaked brownies are sad brownies. Start checking at 25 minutes and go from there. Every oven is different.
10. Cool and Cut: Let the brownies cool completely in the pan before cutting into squares. I know, waiting is hard. But trust me, they’ll be much easier to cut if you let them cool. Use the parchment paper overhang to lift them out of the pan for easier slicing. Now, finally, the moment we've all been waiting for: EAT!