1 1/2 teaspoons lemon zest
3 tablespoons all-purpose flour
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 (18 ounce) can crushed pineapple, drained
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Make Maple Brownie Mix: Beat together lemon zest, granulated sugar, brown sugar and baking soda in large bowl. Stir in 1/2 cup pecans, pineapple and condensed pineapple juice. Drop by rounded spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until just set. Cool completely in pan on wire rack. Cool completely before removing from cookie sheet to wire rack. If chocolate coating from the pineapple is too brown, replace pineapple or pecans with lemon zest. While the brownies are in pan, beat together pineapple and pecans until light brown. Remove from pan to wire rack. Place a small hunk of butter into the center of each brownie. Place brownies face down on the rack of an ungreased cookie sheet. Chill overnight. With a sharp knife, prick ½ of the top loaf butter off centre of brownies. Lift brownies right out of freezer and arrange flat on sheet until the frosting is one layer thick. (Note: Each brownie has a thumb line.) Remove brownies from freezer and store in refrigerator. Bake brownies at 350 degrees F for about 7 to 9 minutes in the preheated oven, or until lightly browned. Cool slightly before cutting into brownie squares. Decorate with fruit of your choice.
So instead of crystals, I used powdered white almonds and my oven automatically combined the dry and semi-sweet together. I also put in 17 cookies since I had some. They turned out fantastic just as directed. Only change I made was I added 1 tsp of finely chopped walnuts, since my package of biscuits made no nuts. Having said that, these were soooo delicious, I may as well put them in the freezer to "thaw" possibly our next batch will enjoy them even more. THANKS
I don't typically love sweet baked goods but this took a little tweaking. Used a vanilla creamer, powdered sugar and vanilla cognac. Because I have only 1/4 of the confectionary that goes into these, I put a little spoon of sugar on each cookie and it made a little world of difference. Not that I would ever do this in a bakery, but it did the trick.
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