I’m German. I never loved German chocolate cake. Until it was made in brownie form.
Do you ever wonder why you decide, wholeheartedly decide, that you don’t like something? I used to swear up and down that I hated onions; now I can’t get enough of them and think food is bland without them. Same with real butter (???), bananas, watermelon, red bell peppers (still hate the green ones), and whole wheat bread.
I highly doubt my 10-year-old self would recognize me now…for many reasons (think braces…for 6 years), but food being a big one.
Dear 10-year-old Heather,
One day you’ll learn to love onions, bananas, red bell peppers, and whole wheat bread. And it will never cross your mind to ever use margarine again. Also, your braces will come off and your smile will be luminous. But you’ll still be awkward though…sorry about that one.
I guess the reason I thought I didn’t like German chocolate cake was because of the nuts and coconut in the frosting. Maybe it was something about the texture? Who knows…regardless, I’m now fighting off every thought in my head to stop writing this post and go eat the rest of the pan sitting in my kitchen. Heck, I might even lick the pan when it’s empty. There’s clearly a lot to be said about my awkward side 😉
***brownie recipe can be found here; if baking at high altitudes add another 1/4 cup of flour***
- 1 cup sugar
- 1 cup heavy cream
- 1/2 cup butter, melted and cooled slightly
- 3 eggs
- 1/4 tsp coconut extract
- pinch of salt
- 1 1/4 cups shredded coconut
- 1 cup chopped walnut or pecan pieces
Bake brownies according to directions. Let cool completely before frosting. In a bowl whisk together the sugar, heavy cream, butter, eggs, and salt. Pour into a saucepan and bring to a very slight boil (where the bubbles are just starting to form), stirring constantly. Let it simmer for 1 minute, then remove from heat and stir in the extract, coconut, and nuts. Let cool to room temperature, stir one more time, and then spread evenly over the brownies.