1 1/2 teaspoons lemon zest
3 tablespoons all-purpose flour
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 (18 ounce) can crushed pineapple, drained
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Make Maple Brownie Mix: Beat together lemon zest, granulated sugar, brown sugar and baking soda in large bowl. Stir in 1/2 cup pecans, pineapple and condensed pineapple juice. Drop by rounded spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until just set. Cool completely in pan on wire rack. Cool completely before removing from cookie sheet to wire rack. If chocolate coating from the pineapple is too brown, replace pineapple or pecans with lemon zest. While the brownies are in pan, beat together pineapple and pecans until light brown. Remove from pan to wire rack. Place a small hunk of butter into the center of each brownie. Place brownies face down on the rack of an ungreased cookie sheet. Chill overnight. With a sharp knife, prick ½ of the top loaf butter off centre of brownies. Lift brownies right out of freezer and arrange flat on sheet until the frosting is one layer thick. (Note: Each brownie has a thumb line.) Remove brownies from freezer and store in refrigerator. Bake brownies at 350 degrees F for about 7 to 9 minutes in the preheated oven, or until lightly browned. Cool slightly before cutting into brownie squares. Decorate with fruit of your choice.