Hot Fudge Brownie Dessert

Rena Reed Lily, KY Bake-Off® Contest 44, 2010 Finalist

Prep Time: 15 min
Cook Time: 40 min
Ready Time: 90 min
Yield: 16 servings

Ingredients

2 (19.5 oz.) packages Pillsbury® Family Size Chocolate Fudge Brownie Mix
1 cup LAND O LAKES® Butter, melted
1 cup strong brewed coffee, at room temperature
4 EGGLAND’S BEST eggs
3/4 cup Fisher® Chef's Naturals® Chopped Pecans
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 jar (11.75 oz) Smucker's® Hot Fudge Topping
1 container (8 oz) frozen whipped topping, thawed

Preparation 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.

Bake-Off is a registered trademark of General Mills ©2010

®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.

Eggland's Best is a registered trademark of Eggland's Best, Inc.

Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820

Nutritional Information Per Serving

Serving Size (1/16 of recipe), Calories 640 (Calories from Fat 260), Total Fat 28g (Saturated Fat 13g, Trans Fat 0g), Cholesterol 80mg, Sodium 380mg, Total Carbohydrate 88g (Dietary Fiber 3g, Sugars 65g), Protein 8g; Percent Daily Value*: Vitamin A 10%, Vitamin C 0%, Calcium 10%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.