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The Devil Came Down To Georgia with Hot Fudge Brownie Dessert

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The Devil Came Down To Georgia with Hot Fudge Brownie Dessert
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 16
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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.

Ingredients

2
boxes (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

Directions

  • 1 Heat oven to 350° F. Spray 13x9-inch pan with cooking spray.
  • 2 and 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.
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Nutrition Information 
No nutrition information available for this recipe
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