Cook Time: 40 minutes
Ready Time: 90 minutes
Yield: 16 servings
Ingredients:
• 2 (19.5 oz/552.8 g) packages Pillsbury® Family Size Chocolate Fudge Brownie Mix
• 1 cup LAND O LAKES® Butter, melted
• 1 cup strong brewed coffee, at room temperature
• 4 EGGLAND’S BEST eggs
• ¾ cup Fisher® Chef's Naturals® Chopped Pecans
• 1 can (14 oz/396.8 g) Eagle Brand® Sweetened Condensed Milk
• 1 jar (11.75 oz/333 g) Smucker's® Hot Fudge Topping
• 1 container (8 oz/226.7 g) frozen whipped topping, thawed
Method:
- Heat oven to 350°F (176°C). 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.
http://www.pillsburybaking.com/recipes/details/5327