You’re gonna back after all

Hot Fudge Brownie Dessert


Ingredients

US|METRIC
16 SERVINGS
36.8 ounces Pillsbury Family Size Chocolate Fudge Brownie Mix
1 cup Land O Lakes Butter (melted)
1 cup brewed coffee (strong, at room temperature)
4 eggs (EGGLAND’S BEST)
3/4 cup Fisher® Chef’s Naturals® Chopped Pecans
14 ounces Eagle Brand Sweetened Condensed Milk
11.75 ounces hot fudge topping (Smucker’s®)
8 ounces frozen whipped topping (thawed)

Directions

Heat oven to 350°F. Spray 13×9-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.