Rum-Roasted Pineapple Blondies

Rum-Roasted Pineapple Blondies

When pineapple upside-down cake meets blondies, you can expect flavor fireworks. Featuring Rum-Roasted Pineapple and an irresistible Brown Sugar-Ginger Glaze, these Rum-Roasted Pineapple Blondies offer paradise by the slice. Warning: pairing rum and pineapple may induce a longing for a tropical vacation.

Rum-Roasted Pineapple Blondies
Makes 9 blondies
  • ¾ cup (170 grams) unsalted butter, softened
  • 2 cups (250 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1½ teaspoons (6 grams) vanilla extract
  • 1¾ cups (385 grams) firmly packed light brown sugar
  • 3 large eggs (150 grams)
  • Rum-Roasted Pineapple (recipe follows)
  • Brown Sugar-Ginger Glaze (recipe follows)
  1. Preheat oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat.
  3. In a large bowl, whisk together flour, baking powder, and salt. Whisk in browned butter and vanilla. (Mixture will be thick.)
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat brown sugar and eggs at high speed until tripled in volume, 4 to 5 minutes. Add one-third of sugar mixture to flour mixture, stirring just until combined. Fold in remaining sugar mixture in two additions until well combined. Spread batter into prepared pan. Arrange Rum-Roasted Pineapple, cut side down, on top of batter, slightly pressing into batter.
  5. Bake until a wooden pick inserted in center comes out clean, 30 to 40 minutes, covering with foil after 20 minutes of baking to prevent excess browning. Let cool completely in pan on a wire rack, at least 2 hours. Serve with warm Brown Sugar-Ginger Glaze.

Rum-Roasted Pineapple
Makes about 4 cups
  • 1 pineapple (about 1,800 grams)
  • 3 tablespoons (39 grams) spiced rum
  • 2 tablespoons (28 grams) firmly packed dark brown sugar
  • 2 teaspoons (28 grams) unsalted butter, melted
  • ½ teaspoon (3 grams) vanilla bean paste
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Using a large sharp knife, cut top and bottom off pineapple. Cut pineapple lengthwise into fourths. Cut core out of each fourth. Using a smaller knife, carefully cut flesh away from rind, wasting as little as possible. Cut each fourth lengthwise down center, and cut crosswise into ½-inch slices. (You should have flat trapezoid-shaped pieces.)
  3. In a medium bowl, combine pineapple, rum, brown sugar, melted butter, and vanilla bean paste, gently tossing to coat. Pour onto a rimmed baking sheet, spreading pineapple into a single layer.
  4. Bake until softened, 15 to 20 minutes. Transfer mixture to a heatproof bowl, and let cool completely.

Brown Sugar-Ginger Glaze
Makes 1½ cups
  • ¾ cup (165 grams) firmly packed dark brown sugar
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (120 grams) heavy whipping cream, room temperature
  • ¾ teaspoon (1.5 grams) ground ginger
  • ¼ teaspoon (1.5 grams) vanilla bean paste
  • ½ teaspoon (1.5 grams) kosher salt
  1. In a medium saucepan, heat brown sugar and butter over medium heat, whisking constantly, until butter is melted, sugar dissolves, and bubbles form around edges of pan, 3 to 5 minutes. (Do not boil.) Add cream, ginger, vanilla bean paste, and salt, whisking until well combined, and cook until bubbles form around edges of pan, about 5 minutes. (Do not boil.) Serve warm.


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