The Devil Came Down To Georgia With Hot Fudge Brownie Dessert
By: Jo Ann
Published: Friday, June 3, 2011 - 1:34pm

Ingredients




2 boxs (19.5 ounce each) Pillsbury chocolate fudge brownie mix
1 cup butter, melted
1/2 cup strong brewed coffee, room temperature
4 eggs
3/4 cup chopped pecans
1 can (14 ounce) sweetened condensed milk (not evaporated)
1 jar (11.75 ounce) hot fudge topping
1 container (8 ounce) frozen whipped topping, thawed

Preparation

1 Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray. 2 In large bowl, stir brownie mixes, butter, coffee, eggs and pecans 50 strokes with spoon. 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 condensed 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.

About


I adapted this recipe to my own liking. First, I cut the recipe in half. Second, I used Kahlua instead of the coffee. And third, I used real whipped cream for the garnish, not a frozen whipped topping.