Condensed Milk Brownies

Take a quick look around my blog and you’ll quickly notice how much I love  rich and fudgy brownies. I adore my Almond Flour Brownies, Banana Brownies, 3 Ingredient Brownies, Peanut Butter Brownies and Espresso Brownies. These fudgy condensed milk brownies may just be my new favorite. I know you’ll love this recipe because.

• Easy to make with simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and simply decadent  brownies with condensed milk. 
• You love super fudgy brownies. Adding condensed milk to the brownies creates a super thick, rich, sweet and fudgy texture to the brownies.

Before I show you how to simple it is to make this recipe for sweetened milk brownies, make sure you have these simple ingredients ready to go.

• Dry Ingredients: Gather your flour, cocoa powder, and salt 
• Wet ingredients: Gather your butter, condensed milk, chocolate chips, eggs, sugar, vanilla extract and dark chocolate chunks or chocolate chips.

Making brownies with sweetened condensed milk is super simple and you probably already have everything you need. Here are my recommended ingredient substitutions to make this recipe if you need them.

• Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US. If needed, use salted butter (omit the added salt) or a diary free butter you like. 
• Sweetened Condensed Milk: Condensed milk is the same as sweetened condensed milk. If needed, use evaporated milk and add 1 cup (200 g) granulated sugar. 
• Semi Sweet Chocolate Chips: Feel free to use your favorite semi sweet chocolate chips. For a darker chocolate flavor, you can use dark chocolate. 
• Granulated Sugar: Light brown sugar can also work well in this brownie recipe. 
• Cocoa Powder: Any type of unsweetened cocoa powder will work well in this milk brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely rich chocolate-y flavor. 
• Eggs: This is an essential ingredient for these rich and fudgy chocolate condensed milk brownies. This recipe hasn’t been tested without eggs. 
• Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients. 
• All Purpose Flour: To make these milk brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (60 g) rather than cup for cup. 
• Chocolate Chips or Chunks: Brownies are always better with chunks of dark chocolate or pockets of melty chocolate chips.

Learn how to make condensed milk brownies in a few easy steps. 

1. Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides. Add the unsalted butter, condensed milk and semi sweet chocolate chips to a heat safe bowl. Heat the butter, milk and chocolate until fully melted and well combined. This can be done as a “bain marie” or in the microwave. If using the microwave, heat the mixture 30 seconds at a time, stirring between heating intervals until fully melted and combined. 
2. In another bowl whisk the eggs and sugar together until well combined. Vigorously whisk for about 1 minute. Once the eggs and sugar are smooth and really well combined, whisk in the melted sweetened condensed milk, butter and chocolate mixture until smooth and well combined. Sift in the cocoa powder, salt and flour together into the creamy chocolate mixture. Stir until just combined. Fold in the additional chocolate chips.

3. Evenly pour the brownies with sweetened condensed milk into the prepared pan. Bake for about 35 - 40 minutes. The brownies are ready when a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 30 minutes. If the toothpick comes out with wet streaks, the brownies will need another 5 - 10 minutes. Cool the brownies in the pan for at least one hour at room temperature. When it’s time to serve, remove the brownies from the pan using the parchment paper overhang. Slice the brownies and enjoy.

M’s Expert Tips

• Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously chewy brownies.
• Use an 8x8 pan metal pan. This recipe was created using an 8x8 aluminum pan. If you are using a glass baking dish, you may need to add a few more minutes to the baking time and note that the brownies will bake slightly differently than when using a metal pan. As always, it’s best to use baking times as a guide rather than a strict rule. Double the recipe to make these condensed milk brownies in a 9 x 13 pan. 
• Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper. 
• Fully cool the brownies. You may be very tempted to slice into these brownies with condensed milk, but a little cooling time makes them even more amazing and gives them time to firm up. I recommend a cooling time of 30 - 60 minutes. 
• Use a plastic knife for perfectly sliced brownies. Fully cool the sweetened milk brownies to room temperature. Then use a plastic knife to cut the brownies with clean and perfect lines. 
• Look for the signs the brownie is done. Use the baking time as a guide rather than a strict rule. Signs a brownie is finished baking are a set center with baked edges that have slightly pulled away from the edge of the pan. A toothpick inserted in the center of the brownie will have a few moist and sticky crumbs.

Other Condensed Milk Recipes to Try

• Condensed Milk Cake
• Rice Pudding with Condensed Milk 

If you try this Condensed Milk Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M