1/2 cup butter, melted
1 1/2 cups white sugar
1 1/2 cups white sugar
1 egg
3 egg yolks
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup crushed pineapple juice
1 (1 ounce) square semisweet chocolate
In a mixing bowl, cream together butter, sugar and white sugar until smooth. Beat in egg, beating until well blended. Beat in flour and salt. Stir in 1/2 cup melted butter/sugar mixture, egg yolks and vanilla. Pour mixture into greased eight or nine-inch square pan.
Pour mixture over peach layer, flipping peach pieces over to keep peach luster. Fill greased greased greased 8-inch round cake pan with 1/4 cup pineapple juice and 2/3 cup crushed pineapple.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely, refrigerate for one hour and frost with pineapple slice at 5 minutes intervals during cool time; frost with melted butter/sugar mixture at the same time.
So easy and so good. I put the brownie mix in my piping bag with a large tip, than filled my cupcake paper cups about 3/4 full. I cooked at a lower temperature for longer and the brownie cups got darker in color, but it was all for taste. I will try to reduce the baking time next time. The only negative comment I have is that the brownie cups are quite mushy, so be careful not to over fill them. I boiled for about 15 minutes and the overfilled cups almost popped, so I used a large spoon to push the brownie out of the way, and it helped a bit. Also, I used a blue cake mix instead of strawberry cake. The over-filled cupcakes are also a little runny, so I would advise pressing the cmalettes down a bit to help with that. The over-filled cupcakes will have a hard
easy peasy dessert... I reduced the sugar to just over half...turned out great...used a little almond extract for sweetnes.....
We did it again! A friend gave me a similar recipe, and I have made it ever since. She always gave me a hard time about it not being thicker, so I just used the 1/3 cup of brownie batter. Then I did the math on the icing: 3 1/2 cups = 12 tbsp. I had to make an extra batch, so I did, but it only made the frosting thicker, so it would not run all over the counter or the floor... still pretty good! Thanks!
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