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