Pineapple Flower Brownies

I love to create pretty spring desserts that taste as sunny as the changing weather.  Something that’s perfect to set down on the Easter table that’s a little unexpected and new.

My Pineapple flower brownies are a fitting dessert for spring because they literally look as if they are blooming.  The bright, tropical flavors next to the chewy chocolate brownie is a taste that’s almost universally loved.

The flowers, made entirely of pineapple, take a little technique to master, but it’s really a matter of knowing a few little tricks which you can bet I will provide for you.  You end up with sweet, fragrant, paper thin blooms with which you will want to adorn every sweet in sight.

Would you just look at this pretty girl?


This sweet confection looks sublime next to your Easter spread.  It’s also stunning slipped into a cake box for Mother’s Day, or served on a picnic table at that first summer barbecue.   Any occasion in which you want someone to feel they are special to you, this dessert will fit the bill.

What makes this recipe so easy is that the only real time you spend is on the flowers…the brownie can be your favorite go-to recipe that you’ve made a hundred times before, or it can come right from a good quality box mix.  A dark chocolate brownie with a dense, chewy texture will compliment the pineapple best.

To make the brownies pictured above, I used Miss Jones Bakes Organic Brownie Mix and Vanilla Frosting.  These are just products that I find to be of high quality and suit my personal preferences, but you can sub the brownie and vanilla frosting of your choice.


As you’ll see in the recipe printable below, you’ll be dolling up your brownie mix an frosting with a couple of carefully chose ingredients to kick up the tropical flavor in these.

Now, for the pineapple flowers:

It helps to have a husband like Chad that will drive to the store and buy you a new pineapple when you ruin the first one, but I’m going to help you get it right the first time so that if you don’t have a Chad, you’ll be just fine.

It also helps to have a mandolin to cut the pineapple because it needs to be so thin.  A sharp knife will work though.

Line a rimmed baking sheet with a silicone baking liner.  Remove the peel from the pineapple and use a small melon baller to remove the eyes.  Slice the pineapple as thin as you can get it.    It literally should be so thin you can almost see through the slices.  Stop slicing once about 1/4 of the pineapple is left.  Dice that up and set it aside.  Place a clean dish towel onto the counter and set the slices on top of it.  Take paper towels and blot the tops of the slices well to absorb as much juice as you can.  This will drastically reduce the time they need to bake and will improve the results.  Most on-line recipes for pineapple flowers don’t tell you to do this, but I find it is an absolutely necessary step.

Place the slices into the oven at 225 degrees.  Bake them for a half hour, then flip them with a spatula and bake another 3o minutes.  Check them at this point.  They should be almost completely dry and the edges will look tattered and start to brown.  They may need more time-better to over dry them than under.

Once the slices are dry, remove them from the oven, and immediately place each flower into the cups of a muffin tin and allow them to cool.  Doing this will give the flowers shape and make them look three dimensional when placed on the brownies.

See the recipe below for full instructions on the brownies and frosting.  These are so easy and fun to make and they just have a way of brightening people’s day.  I have yet to serve them without everyone commenting about how beautiful and delicious they are.  I hope you love them!

Pineapple Flower Brownies


  • 1 fresh pineapple
  • 1 box of your favorite brownie mix
  • 1/4 Cup coconut rum (or use 2 teaspoons coconut flavoring)
  • 1 tub store bought whipped vanilla frosting


  1. Heat oven to 225 degrees. Peel pineapple and remove the eyes with a small melon baller.
  2. Slice the pineapple as thin as possible (you may want to use a mandolin). Stop slicing when about 1/4 of the fruit is left intact. Dice the unsliced portion of the fruit and set aside.
  3. Place the pineapples slices onto a clean dish towel and blot the tops of the slices with paper towels to absorb as much excess juice as possible.
  4. Bake the slices for 30 minutes, flip with a spatula, then bake 30 minutes more. The slices are done when they are quite try and appear tattered and browned on the edges.
  5. Remove from the oven and place the slices into the cups of a muffin tin to shape them. Let them sit in the tin until full cooled.
  6. Once the pineapple is done, you are ready to bake the brownies. Mix the brownies according to the package directions, substituting 1/4 Cup of the liquid with the coconut rum (or add coconut flavoring/extract if not using rum).
  7. Spread the batter into a parchment lined 8 X 8 square browning pan. Sprinkle half the diced pineapple onto the surface of the brownies and bake according to package directions.
  8. When the brownies have cooled, mix the vanilla frosting with the remaining diced pineapple. Frost the entire surface of the brownies.
  9. Place the pineapple flowers on top of the brownies and serve.



  1. These look so fun and springy/summery. Love this idea.

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