Ingredients
2
boxes (18.4 oz each) Pillsbury™ Family Size 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) Eagle Brand® Sweetened Condensed Milk
1
jar (11.75 oz) hot fudge topping
1
container (8 oz) frozen whipped topping, thawed
Preparation
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.
