Preheat oven to 350 degrees. Spray a 9x9-inch square baking dish with nonstick cooking spray; set aside. In a medium bowl, mix together vegetable oil, eggs, and water. Mix with a spoon until well combined. Stir in 3/4 cup coconut flakes, 1/2 cup macadamia nuts, vanilla baking chips, and rum extract. Spread batter in prepared pan. Bake 33 to 36 minutes or until toothpick inserted in center comes out clean.
Taste the tropics. Add coconut, pineapple, and macadamia nuts to your next batch of chocolately brownies.
Servings and Ingredients
|1 (18.3-oz.) pkg. Hy-Vee deluxe chewy fudge premium brownie mix|
|2 Hy-Vee large eggs|
|⅔ c. Hy-Vee vegetable oil|
|¼ c. water|
|1 c. Hy-Vee unsweetened coconut flakes, toasted; divided|
|1 c. Hy-Vee macadamia nuts, toasted, chopped, and divided|
|½ c. white vanilla baking chips|
|½ tsp. imitation rum extract|
|½ fresh pineapple, peeled, cored, and sliced 1/2-inch thick|
|¼ c. Hy-Vee brown sugar, packed|
Things To Grab
- 9x9-inch square baking dish
- Medium bowl
- Wooden spoon
- 9-inch pie plate
Meanwhile, place pineapple slices in a 9-inch pie plate; sprinkle with brown sugar. Bake alongside brownies for 20 minutes.
While brownies are still warm, place pineapple slices on top of cooked brownies. Sprinkle with an additional 1/2 cup macadamia nuts and an additional 1/4 cup toasted coconut flakes. Store in the refrigerator for up to 5 days.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 30mg
- Sodium: 170mg
- Total Carbohydrates: 58g
- Protein: 3g