German Chocolate Brownies

These came from Kitchen Cafe and are originally from the Lion House Entertaining Cookbook. They were my favorite of everything I made today. I was surprised the recipe called for them to be refrigerated but after tasting them I loved them cold. They were caramely, chocolate and coconuty (If that's even a word). I will for sure make these again. I love that they come from a mix and only have a few ingredients. That way I can buy extras for a last minute treat.

German Chocolate Brownies

1 German Chocolate Cake mix

2/3 cup butter, room temperature

1 cup semi-sweet chocolate chips

1 tub coconut pecan frosting

1/4 cup milk

Preheat oven to 350 degrees. Lightly grease a 9x13 pan. In a lare bowl using a pastry blender, cut in butter with the cake mix until the mixture resembles coarse crumbs. Press 1/2 the mixture (about 2 1/2 cups) into the prepared pan. Bake for 10 minutes.

Sprinkle chocolate chips over hot crust. Drop frosting by tablespoonfuls over chocolate chips. Mix 1/4 cup of milk into the remaining cake mix/butter mixture. Stir to combine. Drop batter by teaspoonfuls over the frosting. Bake for 25-30 minutes. Cool completely. Cut into squares and refrigerate until serving. I know it sounds wierd but they were good cold. Also, when I took mine out at 30 minutes I wasn't sure if they were done but didn't want to overbake them. I was glad I did because they turned out perfect. They do harden quite a bit while cooling.