Serve 16
Cook in 40 minutes
Ingredients
- 36 3/4 ounces Pillsbury Family Size Chocolate Fudge Brownie Mix
- 1 cup Land O Lakes Butter
- 1 cup brewed coffee
- 4 eggs
- 3/4 cup Fisher® Chef's Naturals® Chopped Pecans
- 14 ounces Eagle Brand Sweetened Condensed Milk
- 11 3/4 ounces hot fudge topping
- 8 ounces frozen whipped topping
Directions
- 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.
