Omgosh Chocolate Brownie with Fudge Sauce Topping will crave that sweet tooth of yours.
The hot fudge topping oozing down these warm brownies..are to die for.
A number of ingredients in this sweet brownie take it over the top however the one ingredient you will be scratching your head at is the coffee.
Don’t worry—this isn’t a mistake! Strong-brewed coffee or a shot of java is truly a typical ingredient in decadent brownie desserts.
As a result, it enhances and adds depth to the chocolate flavor (and amazingly, it doesn’t add a powerful coffee flavor to your dessert).
If you’re unsure regarding this addition, you’ll be able to substitute it with water, however if you’re a giant chocolate fan, we have a tendency to suggest giving this a try!
The simplest factor regarding brownies is that they’re really easy to customise.
- 2 boxes (18.4 oz each) Family Size Chocolate Fudge Brownie Mix. ( I prefer Pillsbury )
- 1 cup butter, melted
- 1/2 cup strong brewed coffee (room temperature) or an espresso shot
- 4 eggs
- 3/4 cup chopped pecans
- 1 can (14 oz) Sweetened Condensed Milk
- 1 jar (11.75 oz) hot fudge topping
- 1 container (8 oz) frozen whipped topping, thawed
Heat oven to 350°F. Spray 13×9-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.