1/2 cup chocolate syrup
1/2 cup sweetened condensed milk
1 1/2 cups white sugar
1 1/2 cups milk
1 (18 ounce) can crushed pineapple with juice
1/4 cup butter
1 tablespoon corn syrup
1 tablespoon cocoa powder
1 teaspoon vanilla extract
2 eggs
1 cup butter, softened
1 cup crushed pineapple with juice
1/4 cup chopped walnuts
1 package (12) chocolate icing
Preheat a 5x9 inch pan. Grease and flour a 9x13 inch pan. Roll the brownies into 1 inch balls, flattening slightly. Spread brownies in the prepared pan. Chill overnight.
In a large saucepan, combine chocolate syrup, sweetened condensed milk, sugar, milk, pineapple, butter, corn syrup, cocoa and vanilla. Heat to boiling, stirring constantly. Remove from heat and stir into brownies. Chill for 10 minutes, stirring constantly. Spread over brownies. Beat egg white into syrup mixture. Mix butter, sugar and crushed pineapple with egg white. Beat with an electric mixer until white. Spread over brownies. Chill overnight.
To make the icing: In a small mixing bowl, slowly blend 1/2 cup butter and crushed pineapple with 1/4 cup cranberry juice until smooth. Beat 1/4 cup cranberry mixture with an electric mixer until creamy.
Frost brownies with frosting. Cover with pie crust. Chill over night. Frost with whipped cream.
⭐ ⭐ ⭐ ⭐