A Springtime treat that deviates from the usual. A tangy chewy blondie that has less added sugar. Though the combination of white and dark chocolate chips does add sweetness along with the crushed pineapple. Chopped walnuts enhance its buttery texture, making these fudgy morsels lusciously melt in your mouth.
Pineapple Chocolate Chip Bars
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1 cup all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1/2 cup chopped walnuts
1/2 cup butter
1/3 cup white sugar
1/3 cup dark brown sugar
1 tablespoon lemon juice
1 egg
1/2 cup drained crushed pineapple
remaining drained crushed pineapple, for decorating, optional
Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9 inch or 8 inch square baking tin. Line the bottom with baking parchment.
Sift the flour into a medium bowl then add the baking powder and salt and whisk together. Add the dark chocolate and white chocolate chips and chopped walnuts and stir together.
Using a microwave safe bowl melt the butter in the microwave, at short increments of 15 to 30 seconds, depending on the amount of butter you are using, or melt the butter in a saucepan over low medium heat on the stove. Allow to cool slightly.
In a large heat proof bowl combine the white sugar and brown sugar together, then add the melted butter and lemon juice and blend well. Add the egg and beat well, then add the crushed pineapple and stir lightly to combine. Blend in the flour mixture to the buttery sugar mixture, stirring until just combined. Pour or spoon the batter into the prepared 9 inch square baking tin. Smooth out towards the sides, making all even. Top with leftover crushed pineapple, if you wish.
Bake in the preheated oven for 30 minutes or until set. You do not want to over bake these squares as you want them more brownie like then cake like. Chewy and gooey!
Cool on a wire rack and cut into squares.