Instead of Hot Fudge, I made these with a Caramel Topping instead. Tammy & I almost passed out from the richness!!!
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
DIRECTIONS
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.
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