By Joseph Fowler, Johnson & Wales University Student Division
Ingredients
Half of a fresh pineapple, cored and sliced thin (1/4 to 1/2 inch)
1/4 cup light olive oil or shortening
1 cup sugar
2 eggs
1 1/2 teaspoons real vanilla extract
1/2 cup coconut flour
1/4 cup white rice flour
1/8 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup flaked coconut
1/2 cup white chocolate chips
Up to 1 cup coconut milk
Directions
Preheat oven to 350 degrees. Grill the slices of pineapple to remove some juice and set aside to cool.
Grease a 10-inch round or 9- by 9-inch pan well. Layer cooled pineapple slices on bottom of pan as for a pineapple upside-down cake.
Combine oil/shortening with sugar to create a paste; add eggs and vanilla and combine completely. Sift, then add all flours, cocoa, and salt; stir to combine. Add the coconut flakes and white chocolate chips, then mix until smooth. If too dense, add coconut milk to thin the mixture. Place in pan on top of pineapples slices.
Bake for about 30 minutes, or until a toothpick is removed cleanly.
Let cool for about 5 minutes. Cover pan with a plate, then flip to remove brownies. Allow to cool completely before cutting.
