Hot Fudge Brownie Dessert

By brandyc

Ingredients

• 2 boxes (19.5 oz each) Pillsbury® Chocolate Fudge Brownie Mix
• 1 cup Butter, melted
• 1/2 cup strong brewed coffee (room temperature)
• 4 eggs
• 3/4 cup Chopped Pecans
• 1 can (14 oz) Sweetened Condensed Milk
• 1 jar (11.75 oz) Hot Fudge Ice Cream Topping
• 1 container (8 oz) frozen whipped topping, thawed

Details

Servings 16

Preparation

Step 1

Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.

In large bowl, stir together brownie mixes, butter, coffee, eggs and pecans until well blended. Pour into pan.

Bake 30 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.

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..