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These aren’t just any brownies; they’re ultra-rich, super fudgy, and have that perfect chewy texture we all love. Condensed milk brownies are the best kind there is!
Are you ready to whip up something absolutely delicious in your kitchen? Today, I’m going to share a super special recipe with you – Condensed Milk Brownies!
HERE IS WHAT OUR READERS ARE SAYING:
“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!” – Ashley
The secret ingredient? Sweetened condensed milk, duh! Haha! This magic ingredient takes brownies to a whole new level of yumminess.
Making these condensed milk brownies is like creating a little piece of chocolate heaven. They’re seriously hard to beat.
The condensed milk adds a wonderful sweetness and richness, making every bite wonderfully indulgent.
Plus, they’re packed with chocolate chips for an extra chocolatey punch. Trust me, once you try these, they might just become your new favorite dessert.
Jeremy got wide eyes last time I made these. When I asked why, he said “those things are a little bit dangerous”. Ha! What he means to say is that he always eats way too many of them!
So, let’s dive into why my husband gobbles these down like there is no tomorrow and how you can easily make them at home. Here comes my recipe for condensed milk brownies!
Some of our other favorite brownie recipes we have on our site include: Best German Chocolate Brownies (From Scratch Recipe), Cosmic Brownie Recipe, and Brownie Ice Cream Sandwiches.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE CONDENSED MILK BROWNIES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT IS THE TEXTURE OF THESE BROWNIES?
- ARE THEY SWEET?
- CAN I DOUBLE THE RECIPE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Fudgy Sweetened Condensed Milk Brownies
WHY THIS RECIPE WORKS:
- Rich and Fudgy: The sweetened condensed milk makes these brownies incredibly moist and fudgy. They are what every brownie aspires to be!
- Easy to Make: This recipe is super simple, perfect for beginners or when you need a quick and delicious dessert.
- Chocolate Overload: Loaded with chocolate chips for an extra chocolatey experience. These delicious brownies will satisfy any chocolate craving. Brownie lovers unite!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Sweetened condensed milk – Full fat condensed milk was used in this recipe, however lower fat varieties can also be used. Tinned condensed milk could also be substituted for homemade condensed milk.
- Butter – Use your preference of salted or unsalted butter.
- Semi-sweet chocolate – Use a good quality semi-sweet chocolate. This could be substituted for milk chocolate, however the brownies will not be quite as rich.
- Brown sugar – The brown sugar can be substituted for granulated sugar, or a combination of 1/4 cup brown sugar and 1/4 cup granulated sugar.
- Vanilla extract – The vanilla extract can be substituted for 1 teaspoon of vanilla essence.
- Eggs – 3 large sized eggs were used in this recipe.
- All purpose flour – Not to be confused with self-rising flour, as the brownies do not need any rise.
- Cocoa powder – Use a good quality unsweetened cocoa powder.
- Semi-sweet chocolate chips – The chocolate chips can be substituted with roughly chopped chunks of chocolate.
HOW TO MAKE CONDENSED MILK BROWNIES:
- 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.
- Add the brown sugar and vanilla extract to the melted mixture. Mix until well combined.
- Add the eggs and mix once again until well combined.
- Add the flour and cocoa powder to the mixing bowl and mix until just combined.
- Fold through 1/2 cup of the 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS THE TEXTURE OF THESE BROWNIES?
These brownies are super fudgy and chewy, thanks to the condensed milk and melted chocolate.
Make sure you save the recipe card. When friends and family are craving the perfect brownie recipe, you’ll already have it on hand!
ARE THEY SWEET?
Yes, they’re definitely sweet with a rich chocolate flavor.
The condensed milk and brown sugar add the perfect amount of sweetness. Throw in the milk chocolate chips and you’ve got yourself a batch of homemade brownies for the ages!
CAN I DOUBLE THE RECIPE?
Absolutely! Just use a larger 9×13 baking pan and adjust the cooking time as needed.
Making extra and then freezing some is the best way to go in my opinion. I love leftovers!
I like to put them in my hubby’s and daughter’s lunches whenever I get the chance. There is nothing better than finding unexpected chewy brownies in your bag lunch. Am I right?
ANY ADDITIONS?
As with all brownie recipes, there is definitely room for additions. Fudgy brownies love company!
- Walnuts or pecans for a nutty crunch
- White chocolate chips for extra sweetness
- Peanut butter swirls for a nutty flavor
- A scoop of vanilla ice cream on top for a classic dessert
- Fresh berries for a fruity touch
- Caramel drizzle for added decadence
- Sprinkle of flaky sea salt for a sweet and salty twist
- Coconut flakes for a tropical feel
- Dark chocolate chips for a deeper chocolate taste
- Crushed candy bars for a fun twist
ANY SUBSTITUTIONS?
This easy brownie recipe can certainly stand some subs. Check out these options.
- Gluten-free flour for a gluten-free version
- Almond extract instead of vanilla for a different flavor
HOW TO STORE:
Room Temp: Keep in an airtight container for 3-4 days.
Freezer: Wrap in plastic wrap and store in an airtight container for up to 3 months.
DANA’S TIPS AND TRICKS:
- 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!
These Condensed Milk Brownies are a game-changer in the world of desserts. They’re rich, fudgy, and oh-so-chocolatey – everything you want in a brownie.
This easy condensed milk brownies recipe is perfect for when you’re craving something sweet and indulgent.
So, preheat your oven, grab your mixing bowl, and get ready to bake the best brownies ever. Enjoy every single bite of these heavenly treats!
If you like this recipe, you might also like:
If you’ve tried these CONDENSED MILK BROWNIES, let me know how they turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
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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