The Devil Came Down To Georgia with Hot Fudge Brownie Dessert

Y'all know how I love chocolate. So when I saw this decadent recipe in a Pillsbury cookbook, I had to make it. But let me warn you, it is very sweet so cut small portions. In fact let me go ahead and issue a sugar-coma alert. And I suggest you serve with a little whipped cream to help cut the sweetness.

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 degrees. Spray 13x9-inch pan with cooking spray.

2. In 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.