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 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 Ice Cream Topping
1 container (8 oz) frozen whipped topping, thawed
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.