[kaci]

Eed Lobster Fudge Overboard
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Servings: 8

FOR THE PECAN BROWNIES:

1 (13 x 9 family size) package of brownie mix
Egg (use the fewest number of egg(s) as required by package directions, too many eggs make brownies that taste like cake)
oil according to package directions
1/2 cup chopped pecans

FOR THE CHOCOLATE SAUCE:

4 unsweetened chocolate squares (Baker’s®)
1/2 cup butter
3 cups sugar
1 can (12 ounce) evaporated milk (Carnation®)
1/2 teaspoon salt

FOR TOPPING:

1 can of Reddi whip® whipped cream

.
TO MAKE THE PECAN BROWNIES: Follow the directions of the brownie mix, then
add 1/2 cup chopped pecans. Pour mixture into pan. Bake according to package
directions.

TO MAKE THE CHOCOLATE SAUCE: Melt chocolate and butter in a large, heavy
saucepan over low heat, stirring constantly. Add sugar, 1 cup at a time,
alternately with evaporated milk, beginning and ending with sugar; stir
constantly over medium heat 5 minutes or until smooth. Stir in salt.

TO SERVE: You can microwave the brownie and chocolate sauce in separate
dishes to make it hot for your dessert. Place a scoop of ice cream over
brownie after microwave waving. Drizzle hot chocolate sauce over ice cream.
Finish by topping with whipped cream

Servings: 4