- 16
Ingredients
- 2 boxes (19.5 oz each) Pillsbury® Chocolate Fudge Brownie Mix
- 1 cup LAND O LAKES® Butter, melted
- 1/2 cup strong brewed coffee (room temperature)
- 4 LAND O LAKES® Eggs
- 3/4 cup Fisher® Chef's Naturals® Chopped Pecans
- 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
- 1 jar (11.75 oz) hot fudge ice cream topping
- 1 container (8 oz) frozen whipped topping, thawed
Preparation
Step 1
1
Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2
In large bowl, stir together brownie mixes, butter, coffee, eggs and pecans until well blended. Pour into pan.
3
Bake 30 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
4
In 1-quart saucepan, heat milk and fudge topping over medium-low heat about 5 minutes, stirring constantly, until hot (mixture must be hot). Cool brownies 5 minutes; poke several times with long-tined fork, wiping fork with paper towel if necessary. Pour hot fudge mixture over brownies. Cool 35 minutes before serving. Serve warm with whipped topping.