Imagine, perfect, rich, fudgey brownies that, thanks to the addition of condensed milk, not only have a chocolate flavor but also a luxuriously smooth texture.
You can top them with a scoop of vanilla ice cream, caramel sauce or a sprinkle of sea salt to enhance the contrast of sweet and salty.
This recipe is currently my favorite of all brownie recipes, even though it can be made without chocolate at all.
⏱ Cooking time — 35 minutes overall. Includes 15 minutes of preparation and cooking + 20 minutes unattended.
For 9 to 12 squares:
- 400 g (14 oz) sweetened condensed milk
- 60 g (2 ⅛ oz or ~8 tbsp.) cocoa powder
- 2 eggs
- 120 g (4 ¼ oz or 1 cup) all-purpose flour
- 100 g (3 ½ oz or ½ cup) sugar
- 85 g (3 oz) unsalted butter
- 5 g (1 tsp.) salt
- 100 g (3 ½ oz) milk chocolate or chocolate chips (optional)
🥣 Directions👉 Jump to Short Version of Recipe
Preparation of dry mix
Preheat the oven to 180 °C (350 °F).
Place 85 g (3 oz) of unsalted butter in a small saucepan. Melt the butter over a low heat, making sure it does not burn or change color.
Sift 60 g (2 ⅛ oz or ~8 tbsp.) cocoa powder and 120 g (4 ¼ oz or 1 cup) all-purpose flour through a sieve to get rid of lumps and make the batter airy.
Add 5 g (1 tsp.) salt and 100 g (3 ½ oz or ½ cup) sugar to the sifted ingredients. Using a whisk, mix the dry ingredients thoroughly so that the sugar and salt are evenly distributed.
Crack 2 eggs and add them to the mixture. Make sure to add each egg carefully so that the shells don’t get into the batter.
Pour in 400 g (14 oz) condensed milk and add the melted butter, stir gently with a spatula until the batter is smooth and homogeneous.
Chop 100 g (3 ½ oz) milk chocolate into small pieces or use chocolate chips.
Line a square mold about 22×22 cm (8,7×8,7 inches) with parchment paper, making sure it is tight on all sides.
Carefully pour the batter into the mold and smooth it out.
Sprinkle the chocolate over the batter and lightly stir it into the batter (or add the chocolate to the batter beforehand and stir).
Bake in an oven preheated to 180 °C (350 °F) for 20-25 minutes, depending on the desired texture.
For a more moist bake for 20 minutes, for a drier, muffin-like texture, increase the time.
Take the brownies out of the oven, let cool slightly, then carefully remove the parchment and cool the brownies completely before serving.
Cut into 9 or 12 squares and serve.
What gives these brownies their unique taste?
The condensed milk in this recipe provides a rich, creamy flavor and a chewier texture compared to traditional brownies.
Can I use evaporated milk instead of condensed milk?
No, evaporated milk and condensed milk have different consistencies and sugar content. Using evaporated milk will alter the taste and texture of the brownies.
How do I store the brownies once they’re made?
Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. For longer storage, you can freeze them for up to 3 months.
Can I add nuts or other mix-ins to the batter?
Absolutely! Feel free to add walnuts, pecans, chocolate chips, or any of your favorite mix-ins for added texture and flavor.
How do I know when the brownies are done baking?
Insert a toothpick or a knife in the center. If it comes out with a few crumbs but not wet batter, the brownies are done. They will continue to cook a bit as they cool due to the residual heat.
Why did my brownies turn out too dense or too cakey?
Overmixing the batter can lead to denser brownies. On the other hand, if they’re too cakey, you might have added too much leavening agent or baked them for too long.
Can I make this recipe vegan?
Yes, you can substitute the condensed milk with a vegan condensed milk alternative and replace any other non-vegan ingredients with their vegan counterparts.
The top of my brownies cracked. Is that normal?
Yes, it’s common for the tops of brownies to crack as they bake. It’s a sign that the sugar in the batter has caramelized and formed a thin crust, which is a hallmark of a good brownie!
Can I use low-fat or fat-free condensed milk for this recipe?
Yes, you can, but it may slightly alter the taste and texture of the brownies. Full-fat condensed milk provides richness that might be lacking in low-fat versions.
Why is my brownie batter too thick or thin?
The consistency of the batter can be affected by the specific brand of condensed milk used or measuring inaccuracies. Make sure to follow the recipe measurements closely and adjust with a bit of flour or liquid if needed.
Is it okay if there are lumps in the batter?
A few small lumps are generally okay and will melt during baking. However, excessive lumps might be undissolved sugar or flour, so it’s best to mix until mostly smooth.
Can I add frosting or icing to these brownies?
Absolutely! A chocolate ganache or cream cheese frosting pairs wonderfully with these brownies. Just ensure the brownies are completely cooled before frosting.
What’s the best way to cut the brownies to get clean edges?
For clean edges, use a sharp knife and wipe it clean between cuts. Chilling the brownies for a bit before cutting can also help.
Can I freeze the batter to bake later?
Yes, you can freeze the batter in an airtight container or resealable bag for up to 3 months. Thaw in the refrigerator before baking.
📌 Pin it!
Condensed Milk Brownies
- 400 g sweetened condensed milk
- 60 g cocoa powder
- 2 eggs
- 120 g all-purpose flour
- 100 g sugar
- 85 g unsalted butter
- 5 g salt
- 100 g milk chocolate or chocolate chips (optional)
- Preheat the oven to 180 °C (350 °F). In a saucepan over low heat, melt the butter. Sift together the flour and cocoa, add the salt and sugar. Stir with a whisk.
- Add the eggs, condensed milk and melted butter to the dry ingredients. Mix the batter until smooth and uniform.
- Pour the batter into the mold, sprinkle chopped chocolate on top and stir it into the batter. Bake in preheated oven for 20-25 minutes depending on desired texture. Cool and cut into squares to serve.