Pineapple Brown Sugar Brownies
sifted all-purpose flour
walnuts or pecans,
Turn undrained pineapple and 1/4 cup brown sugar into a 1 1/2-quart squcepan. Bring to a boil, stirring occasionally. Cook about 15 minutes, until mixture is reduced to measure 1/2 cup, stirring frequently to prevent scorching; cool. Resift flour with soda and salt. Cream margarine with remaining 3/4 cup sugar, egg and vanilla (mixture may appear curdled). fold in flour mixture alternately with pineapple. Stir in nuts.
Turn into greased 8-inch square cake pan (or a 9 x 1 1/4-inch layer cake pan). Bake in center of moderate oven at 350 degrees for 30 to 35 minutes. Remove from oven and set pan on wire rack for 10 minutes, then loosen edges with small spatula and turn brownie out onto wire rack to cool completely. When cold, spread Butter Icing over top.
Butter Icing: Beat 2 tablespoons softened margarine with 1 1/2 cups sifted powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla together until smooth. Add a few more drops of milk if needed for good spreading consistency.