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The Devil Came Down To Georgia with Hot Fudge Brownie Dessert

Prep 15 min
Total 35 min
Servings 16

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. MORE+ LESS-

By Tablespoon Kitchens

July 15, 2015

Ingredients

boxes (19.5 ounce each) Pillsbury™ chocolate fudge brownie mix

cup butter, melted

1/2

cup strong brewed coffee, room temperature

eggs

3/4

cup chopped pecans

can (14 ounce) sweetened condensed milk (not evaporated)

jar (11.75 ounce) hot fudge topping

container (8 ounce) frozen whipped topping, thawed

Steps

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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.