These were one of the winners in the 1952 Pillsbury baking contest. They were entered by Josephine Demarco of Chicago, Illinois, and deserve to be more widely known. They are delicious on their own, but also with ice cream, chocolate syrup, and sliced fresh strawberries. The original recipe called for nuts, but I don’t generally like nuts in my brownies. However, you can add ½ cup chopped nuts when you add the chocolate. I’d recommend pecans to pair with the pineapple.
When adding the last bit of chocolate dough to the pan, use multiple, small spoonfuls to make spreading easier. An offset spatula would also help, and I plan to own such a thing one day.
Pineapple Brownies (adapted from Pillsbury’s 4th Grand National 100,000 Recipe and Baking Contest 100 Prize-Winning Recipes, 1953)
1 ½ c. unbleached all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
¾ c. soft butter
1 ½ c. sugar
3 eggs
1 tsp. vanilla
1 8-oz. can crushed pineapple, well drained
4 oz. unsweetened chocolate, melted and cooled
Preheat oven to 375. Grease 12”X8” (or similar-sized) pan well. Mix together dry ingredients and set aside. Cream butter and sugar together. Add eggs one at a time, beating well between additions. Beat in vanilla. Blend in dry ingredients. Put one cup of dough in bowl and add pineapple. Mix well and set aside. 
To the rest of the dough, add the melted chocolate and mix well.
Spread about 1 ½ cups of the chocolate dough in the baking pan.
Cover with the pineapple dough.
Drop rest of chocolate dough over pineapple dough in spoonfuls and spread carefully to cover.
Bake 45-50 minutes. Cool and cut into bars.
Corn Pie and Kolacky 