These brownies may be as close as I get to Hawaii this year. They pass the gooey meter test and the chocolate content test, and they taste very brownie-ish. The keys here are toast the nuts and use high quality chocolate. Lana ko’u mana’ua makemake ‘oa ia ia.

1 stick butter
1/2 cup brown sugar
1 cup sugar
4 ounces bittersweet chocolate, grated
3 large eggs
1/4 teaspoon of salt
1/2 cup of macadamia nuts, chopped
3/4 cup dried pineapple
1 teaspoon vanilla
1 cup flour
Topping:
1 cup dark chocolate chips
1/2 cup cream
1/2 cup chopped dry-roasted macadamia nuts
1 cup powdered sugar

Preheat oven to 325.

Cream butter, sugar, and brown sugar until fluffy.

Beat in eggs one at a time.

Add vanilla and beat.

Add chocolate.

In a separate bowl, mix flour, baking powder, and salt.

Add flour mixture to butter-sugar mixture and mix..

Fold in macadamia nuts and pineapple pieces.

Butter 10-inch round baking dish.

Pour batter in baking dish.

Bake brownies for 50-55 minutes or until a toothpick comes out clean.

Cool for 40 minutes.

Topping:

Melt chocolate and cream in microwave safe bowl in 30 second bursts.

Mix mixture well.

Add vanilla and whisk.

Add powdered sugar and whisk.

Top cooled brownies with frosting.

Add macadamia nuts on top.

Optional: Sprinkle dried pineapple on top.

Let chocolate set for 30 minutes.

Sarve with whipped cream or ice cream.