Hot Fudge Brownie Dessert

Hot fudge oozes into warm brownies... who could resist?

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Servings 16

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( 180 ) Ratings

180 Ratings

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b140dc44-7bbd-41f9-90a7-7d899b87be44

Bake-Off® Contest 44, 2010

Rena Reed

Lily, Kentucky

ingredients 8
Prep Time 15 min
Total Time 1 hr 30 min

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

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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.