Show of hands: Who here likes Brownies? That many, huh?
Okay. Who likes the Brownies with all the extra goodies in them, like coconut and nuts and with gooey frosting on top?
And who likes to pay those huge bakery prices for a pan of special ‘gourmet’ brownies? Mm-hm, I thought not.
A friend sent me a recipe for an ‘upside down German Chocolate Cake’. It was okay. But I like brownies better, and I didn’t care for the pecans she used. I made some changes, adjustments and this is the result.
Let’s make us some Inside Out Brownies!
You’ll need a 9X13 cake pan. I like to use disposable aluminum pans, basically because I hate cleaning them afterwards. Spray well with Pam or other baking spray and set aside.
Pre-heat the oven to 350 ° F
Prepare a brownie mix according to the package direction. Pour into the prepared pan and set aside.
In a microwave safe dish, place
- 8 ounces of cream cheese
- one stick of butter or margarine
Microwave for 30 seconds. Stir. Microwave another 30 seconds. Stir. When well blended, mix in
- One pound powdered sugar
- 8 ounces shredded sweetened coconut
- one cup [or more] of chopped, salted, roasted cashews
Drop by spoonfuls onto the top of the brownie mix. Don’t stir it in, just arrange dollops all over the top.
Bake for about 40 minutes, or until done. I test for doneness when the sides start to pull away, and when the top is on the verge of cracking.
As much as you will be tempted, please let it cool fully, to room temperature, before turning it out or cutting a slice. The filling can be downright dangerous right out of the oven.
Turn out on a rack, cut into chunks, and be prepared to beat the diners away from it, because you’ll want to take it home with you. Or better yet, make two: one for home and one to take to the party.