Pineapple Kabobs With Coconut Key Lime Cream and Dulce de Leche Dunk
Like a (virgin) piña colada on a stick! (Did you know that "colada" means sword? How perfect is that?) This...
This Valentine's Day, Seagram’s Escapes is collaborating with Kathy Wakile to pair our delicious flavors with her Indulgent recipes!
MAKES 18 to 24
Rich macadamia nuts and coconut, sweet chewy dried pineapple, and zingy lime give these a scrumptiously tropical twist. As with the basic brownies, they are best served the day after they’re baked and they freeze extremely well.
Preheat the oven to 350 degrees F with a rack in the middle position. Thoroughly grease a 24-cavity mini muffin/cupcake pan
Sift together the flour and baking powder in a small bowl and set aside.
Combine the melted butter and sugar in a large bowl and whisk together until smooth and creamy.
Melt the chocolate in a heatproof bowl over a small saucepan of barely simmering water. Add the chocolate to the butter mixture, whisking until smooth and well blended. Then whisk in the egg and the vanilla.
Add the flour mixture, stirring well to combine, then add the pineapple, macadamia nuts, and coconut.
Use two teaspoons to drop the batter into the prepared cupcake tin.
Bake 8 minutes on middle rack of oven, or just until the edges are golden brown and a tester comes out clean (the brownies will be very soft). Set the pan on a wire rack and let cool to room temperature then use a butter knife to ease each brownie out.
Transfer them to a plate or work surface lined with parchment or waxed paper. Turn them upside down (flat bottoms facing up) and decorate with chocolate ganache drizzle, using a zigzag motion to create a nice striping pattern. Let sit until set, about 30 minutes, or refrigerate.