Island Brownies

This recipe comes from a 1968 newspaper clipping. The tropical flavors set them apart from everyday brownies.

• 3 ounces unsweetened chocolate
• 1/2 cup butter
• 3 eggs
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
• 1 can (20 ounces) crushed pineapple, drained
• powdered sugar, optional

Preheat oven to 375°. In a saucepan melt butter and chocolate; cool to lukewarm. Beat eggs and salt until lemon colored; gradually beat in sugar and continue beating until thick. Blend in cooled chocolate mixture and the vanilla. Stir in flour; fold in coconut and pineapple. Spread batter evenly in greased 13x9x2-inch baking pan. Bake in preheated 375° oven for 25 to 30 minutes. Cool in the pan and cut into bars. Makes about 30 brownies. If desired, sprinkle brownies with powdered sugar.