Total Time
55mins
Prep 15 mins
Cook 40 mins

This is a great tasting dessert from Pillsbury!! When cutting brownies always use plastic knives - the brownie doesn't seem to stick to them as much as other cutlery.

Ingredients Nutrition

  • 2 (19 1/2 ounce) boxeschocolate fudge brownie mix
  • 1 cup butter, melted
  • 12 cup strong brewed coffee (room temperature)
  • 4 eggs
  • 34 chopped pecans
  • 14 ounces oz can sweetened condensed milk
  • 11 34 ounces chocolate fudge topping
  • 8 ounces frozen whipped topping, thawed

Directions

  1. Heat oven to 350°F Spray 13x9-inch pan with No-Stick Cooking Spray. In large bowl, stir together brownie mixes, butter, coffee, eggs and pecans until well blended. Pour into pan.
  2. 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 - plastic works great, wiping fork with paper towel if necessary. Pour hot fudge mixture over brownies. Cool 35 minutes before serving. Serve warm with whipped topping.