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Condensed Milk Brownies are the ultra fudgy, deeply chocolatey treat that disappears the moment I cut the pan, and I started making them one snowy afternoon when the girls wanted to bake and I had a can of sweetened condensed milk to use up. They come together in one bowl with a glossy, truffle like center, and if you love rich chocolate desserts you have to try our chocolate espresso cake too.
The sweetened condensed milk is what makes these so impossibly moist, chewy, and fudgy in every single bite.
Condensed Milk Brownies Quick Look
- 🕐 Prep Time: 10 minutes
- 🍴 Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍽 Serving: 16 brownies
- ⚡ Calories: 245kcal
- 🌶 Flavor Profile: Ultra rich, fudgy, and deeply chocolatey
- ✋ Difficulty: Easy, on par with our golden Oreo cheesecake bars
Quick Answer
Melt sweetened condensed milk, butter, and chopped semi-sweet chocolate together until smooth. Mix in brown sugar, vanilla, and eggs, then stir in flour and cocoa powder until just combined. Fold in chocolate chips, pour into a lined 9 inch pan, sprinkle with more chips, and bake at 320 degrees for about 30 minutes until the top is set but the center is still soft. Cool completely before slicing.
Jump to:
- Condensed Milk Brownies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Condensed Milk Brownies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Condensed Milk Brownies FAQs
- Other Recommended Easy Chocolate Desserts
- Fudgy Sweetened Condensed Milk Brownies
Why This Recipe Works
Click to see the technique science
- Condensed milk means ultra fudgy. Its thick, sweet richness keeps the brownies dense and moist instead of cakey.
- Melting chocolate into the base deepens flavor. Real melted chocolate plus cocoa gives a double dose of chocolate.
- One bowl keeps it simple. Everything mixes in the same microwave safe bowl, no mixer required.
- Mixing just until combined keeps them dense. Overmixing adds air and turns brownies cakey.
- A low oven protects the fudgy center. Baking at 320 degrees sets the edges while the middle stays soft.
- Cooling fully sets the texture. The brownies firm into clean, fudgy squares as they cool in the pan.
Why You’ll Love This Recipe
- They are insanely fudgy. Rich, dense, and chocolatey, way better than any boxed mix.
- One bowl, no mixer. Quick to make and easy to clean up, like our no bake raspberry cheesecake bites.
- A great use for condensed milk. Turn one pantry can into the best brownies you have ever had.
Key Ingredients
- Sweetened Condensed Milk: The secret to the ultra fudgy, moist texture; do not swap for evaporated milk.
- Semi-Sweet Chocolate and Cocoa Powder: A double hit of chocolate for deep, rich flavor.
- Butter: Melted into the base for richness and that glossy crackly top.
- Brown Sugar: Adds moisture and a subtle caramel note.
- Chocolate Chips: Folded in and sprinkled on top for pockets of melty chocolate, just like our lunch lady peanut butter cookies.
See recipe card for exact quantities.
Variations and Substitutions
- Add nuts. Fold in chopped walnuts or pecans for crunch.
- Swap the chips. Use dark, milk, or white chocolate chips, or a mix.
- Make them mint. Add a little peppermint extract and mint chips.
- Top with flaky salt. A sprinkle of sea salt balances the sweetness beautifully.
- Turn them into a sundae. Warm a square and serve with ice cream, like our fresh strawberry dump cake.
How to Make Condensed Milk Brownies
- Place the condensed milk, butter, and chopped semi-sweet chocolate in a microwave safe bowl and melt in 30 second bursts, stirring between each, until just smooth.
- Add the brown sugar and vanilla to the melted mixture and stir until well combined.
- Add the eggs and mix again until fully combined.
- Add the flour and cocoa powder and mix until just combined.
- Fold in half of the chocolate chips.
- Pour the batter into a parchment lined 9 inch square pan and sprinkle the remaining chips on top.
- Bake at 320 degrees for about 30 minutes, until the top has set but the center is still soft.
- Let the brownies cool completely in the pan, then lift out and slice into squares.
Recipe Tips & Tricks
- Melt gently. Use short microwave bursts and stir often so the chocolate does not seize.
- Do not overmix. Stir just until the flour disappears for the fudgiest texture.
- Line the pan. Parchment makes it easy to lift the whole slab out for clean slicing.
- Underbake slightly. Pull them while the center is still soft; they set as they cool.
- Cool completely. Slicing warm brownies makes a mess, so be patient.
- Use a hot knife. Wipe a warm knife between cuts for bakery clean squares.
Serving Ideas and Suggestions
These Condensed Milk Brownies are rich enough to stand on their own, but I love warming a square and topping it with a scoop of vanilla ice cream and a drizzle of chocolate sauce for an easy dessert that feels special.
They are perfect for a dessert tray alongside our homemade fig newtons and a batch of golden Oreo cheesecake bars. For a chocolate lover’s spread, serve them next to our chocolate espresso cake.
However you serve them, keep a few hidden away, because these fudgy brownies vanish fast.
Condensed Milk Brownies FAQs
These are ultra rich, dense, and fudgy with a chewy bite and a delicate crackly top. The sweetened condensed milk keeps them moist and gives them that melt in your mouth, almost truffle like center.
They are pleasantly sweet but balanced by cocoa powder and semi-sweet chocolate, which add deep, slightly bitter chocolate flavor. If you prefer them less sweet, you can reduce the brown sugar slightly.
Yes. Double all the ingredients and bake in a 9 by 13 inch pan. You may need to add 5 to 10 minutes to the bake time, so check the center for that just set, slightly soft finish.
Overbaking or overmixing the batter adds air and dries them out. Mix just until combined and pull them while the center is still a little soft, since they continue to set as they cool in the pan.
Store them in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. They stay incredibly fudgy, and many people love them cold straight from the refrigerator.
Absolutely. Wrap cooled brownies individually or layer them between parchment in an airtight container and freeze for up to 3 months. Thaw at room temperature or enjoy them slightly chilled.
Other Recommended Easy Chocolate Desserts
If you make these Condensed Milk Brownies, I would love to hear how they turned out! Leave a star rating and a comment below, and tag us in your photos. Happy baking!
Round out dessert with make ahead lemon blueberry poke cake next.
Looking for more? Try hot dog spaghetti for another easy family favorite.
Looking for more? Try quick crescent roll cinnamon rolls for another easy family favorite.
Looking for more? Try caramel pecan logs for another easy family favorite.
Fudgy Sweetened Condensed Milk Brownies
Ingredients
- 14 ounces sweetened condensed milk
- 4.5 ounces butter chopped
- 4.5 ounces semi-sweet chocolate bar chopped
- 1/2 cup brown sugar lightly packed
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 320°F. Line a 9-inch square baking tin with baking parchment paper or spray with non-stick cooking spray. Set aside.
- Place the condensed milk, butter, and chopped semi-sweet chocolate in a large microwave-safe mixing bowl. Microwave for 30 seconds increments, stirring between each increment, until the butter and chocolate have just melted.14 ounces sweetened condensed milk, 4.5 ounces butter, 4.5 ounces semi-sweet chocolate bar
- Add the brown sugar and vanilla extract to the melted mixture. Mix until well combined.1/2 cup brown sugar, 1 teaspoon vanilla extract
- Add the eggs and mix once again until well combined.3 large eggs
- Add the flour and cocoa powder to the mixing bowl and mix until just combined.1 cup all purpose flour, 1/4 cup unsweetened cocoa powder
- Fold through 1/2 cup of the chocolate chips.3/4 cup semi-sweet chocolate chips
- Pour the batter into the prepared baking dish.
- Sprinkle over the remaining 1/4 cup of chocolate chips.
- Bake the brownies for 30 minutes or until the top has set but the center is still soft. Allow completely the brownies to cool in the tin before removing and slicing.
Notes
- Don’t overmix the brownie batter to maintain that perfect fudgy texture.
- Use a rubber spatula to fold in chocolate chips evenly. I love a good rubber spatula!
- Let the brownies cool completely in the pan for clean cuts and to set properly. Too soon and you’ll end up squishing them.
- Use parchment paper for easy removal from the pan. Let’s make this process as easy as possible, shall we?
- Experiment with mix-ins and toppings for fun variations. There are so many yummy options out there!
- The toothpick test won’t work with this recipe, these brownies are ultra fudgy!
Nutrition
Love This Recipe?
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I’m always a bit wary of dessert recipes that don’t have any salt, but decided to give this one a go anyways because I had some condensed milk to use and it was minimal ingredients. Unfortunately it turned out about as subpar as expected. The chocolate flavor was pretty mild, really needs salt, but most disappointing was that the brownies were completely raw in the center even with an additional 5 mins of bake time. Sorry to say.
Best brownies I’ve ever had!!! I’ve made them in a 9×9 and a 9×13 and they’re excellent either way!
We made this exactly as the recipe said, the top was set after 30 minutes so we took it out of the oven. After allowing them to cool, we cut into them only to find the middle was raw. Not just very fudgy, but basically uncooked. Since you can’t really test them, that was a huge disappointment and won’t be making them agin.😕
Excellent recipe! I used mini chocolate chips and a splash of peppermint extract and baked them in a bite-size pan. Everyone loved them because they are super fudgy!
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