German Chocolate Brownies

I've had this dilemma for years now. It's a serious one...I love the frosting on Geman Chocolate Cakes, but I don't like the cake. See how serious? Okay, not really, but I looooove the coconut/pecan topping. And now after all this time, I found the solution! And I found it at The Cutting Edge of Ordinary. It's a brownie with the same delish topping. Oh.So.Good!

Lisa actually made it with a brownie mix, so that's a time saver if you wanna do that. I don't buy brownie mixes so I used Chewy Cocoa Brownies that I like. (You gotta scroll down to find the recipe in that post.) I didn't use the chocolate topping with it, but next time I think I will for an extra layer of yummers. The recipe doesn't say to marble it, but Lisa's photos look like she did. I think I'll keep a little of the brownie batter to drop by spoonfuls on top of the coconutty topping and then marble it.

German Chocolate Brownies
1 pkg. (19 – 20 oz. size) brownie mix
¼ c. butter, cut into smaller pieces
4 oz. cream cheese
½ c. packed brown sugar
1 c. flaked coconut
1 c. pecans, coarsely chopped

Oven to 350º. Prepare brownie mix as directed on package for cake like brownies. Pour batter into greased 9x13 inch pan.

Place butter, and cream cheese in small saucepan and cook on medium heat until cream cheese is completely melted. Don’t worry if it looks a bit curdled, it will come together when you add in the remaining ingredients. Stir in the brown sugar and take the mixture off the heat. Add the coconut and pecans and mix well. Mixture will be thick. Drop spoonfuls of the mixture all over the top brownie batter.

Bake 30 minutes or until toothpick inserted in center comes clean. Cool before devouring.