These Condensed Milk Brownies are rich, fudgy, and irresistibly chocolatey! Made with sweetened condensed milk, they have an ultra-moist texture and deep chocolate flavor. Whether you’re a brownie lover or just looking for an easy dessert, this recipe is a must-try. Plus, they come together with simple ingredients and no fancy techniques!
I have an unhealthy obsession with making brownies—just take a peek at my Cherry Brownies, Brown Butter Brownies, or Peanut Butter Brownies and you’ll see what I mean. These Condensed Milk Brownies are no exception! The addition of sweetened condensed milk adds incredible moisture to the batter, resulting in brownies that are uniquely rich and ultra fudgy.
They come out of the oven with gooey centers and perfectly crispy edges. As they cool, they sink slightly and become even more decadent and dense—basically, brownie perfection.
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Why You Will Love This Recipe
- Extra fudgy texture – The condensed milk adds moisture and chewiness, making these brownies incredibly soft.
- Easy to make – No complicated steps or special equipment needed.This easy brownie recipe is made with pantry staples and come together in no time.
- Rich chocolate flavor – The combination of cocoa powder and melted chocolate creates a deep, intense chocolate taste.
- Perfect for any occasion – Whether you need a quick dessert for a gathering or a sweet treat for yourself, these brownies are always a hit!
Ingredient Notes
- Sweetened Condensed Milk – Adds sweetness and a smooth, fudgy texture to the brownies.
- Unsweetened cocoa powder: Any type of unsweetened cocoa powder will work well in this recipe.I like to use dutch processed cocoa powder for the best chocolate flavor.You can also use a combination of dark cocoa powder and processed cocoa powder.
- Dark Chocolate: Use high-quality semi-sweet or dark chocolate chips for a luxurious, rich flavor. You can also use chopped chocolate bars.
- All-Purpose Flour: Provides the structure while keeping the brownies fudgy.
- Eggs: Add moisture and help create that desirable crackly top.I like to use room temperature large eggs.
- Vanilla Extract: Enhances the overall flavor profile.
- Salt: Balances the sweetness and deepens the chocolate flavor.I like to use kosher salt.
- Semi-Sweet Chocolate Chips or Chunks (optional): For pockets of melted chocolate throughout the brownies.You can use white chocolate chips or even milk chocolate chips to make these into triple chocolate brownies.
- Unsalted Butter: I like to use unsalted to control the salt in the recipe. You can use salted in a pinch but don’t add salt to the dry ingredients.
- Granulated Sugar: I like to use granulated white sugar. You can use a combination of white and light brown sugar as well.
Step-by-Step Instructions
Here is how to make and bake this easy condensed milk brownie recipe. This recipe uses a stand mixer with a paddle attachment or a large bowl with an electric mixer. Start by greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2-inch overhang on the sides
Step 1:Melt Butter & Chocolate – In a microwave-safe bowl or over a double boiler, melt the butter and semi-sweet chocolate together. Stir until smooth.
Step 2:Mix in Eggs & Vanilla – With the mixer on high speed whisk together the eggs, sugar, and vanilla extract until they are well combined and doubled in volume. Do not rush this step as this what gives the brownies shiny, crinkly tops.
Step 3:Add Condensed Milk – Add in the sweetened condensed milk and melted chocolate and whisk until they’re smooth.
Step 4:Combine Dry Ingredients – In a separate bowl, sift together the cocoa powder, flour, and salt.
Step 5:Mix Everything Together – Gradually fold the dry ingredients into the wet ingredients, mixing just until combined and no specs of flour remain.
Step 6:Bake – Pour the brownie batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 7: Cool & Serve – Let the brownies cool in the pan completely before slicing and serving.
Optionally sprinkle the top of the brownies with flaky sea salt for added texture.
Tips & Tricks
- Use high-quality chocolate – A good-quality chocolate bar melts better than chocolate chips and adds a richer flavor.
- Don’t overmix – For best results stir the brownies batter just until combined to keep the brownies fudgy.
- Line your pan with parchment paper – For easy removal, grease your baking pan with butter or nonstick cooking spray and line with parchment paper. This makes removal easier and ensures clean edges.
- Let them cool completely – Brownies continue to set as they cool, so resist the urge to cut them too soon.I recommend cooling them for minimum or 45 minutes before you try to slice them.
FAQs
No! Condensed milk and evaporated milk CANNOT be used interchangeably. The difference between the two milks is the sugar content. Condensed milk is sweetened with added sugar, while evaporated milk is unsweetened.
Unsweetened cocoa powder is best for balancing the sweetness from the condensed milk. Using sweetened cocoa powder may make the brownies overly sweet.
Insert a toothpick into the center; it should come out with moist crumbs, not wet batter. This ensures they stay fudgy as they cool. Over baking would lead to cakey brownies.
Absolutely! Stir in ½ cup of chopped nuts, any kind of chocolate chips, or even caramel bits for extra texture and flavor.
They may need a few more minutes in the oven, or they may not have cooled enough. Brownies continue to set as they cool, so be patient!
Storage & Freezing
- At Room Temperature – Store any leftover condensed milk brownies in an airtight container for 3-4 days.
- In the Refrigerator – Keep in an airtight container for up to a week for a firmer texture.
- Freezing – Wrap individual brownie squares in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
More Brownie Recipes You Will Love
Recipe
Fudgy Condensed Milk Brownies
Equipment
- 1 8 inch Square Baking Pan
- 1 Stand Mixer or Hand mixer
Ingredients
- 5 oz semi-sweet chocolate chopped
- ¼ cup unsalted butter
- ½ cup white granulated sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 14oz can sweetened Condensed Milk
- ¾ cup all-purpose flour spooned and leveled
- ⅓ cup cocoa powder spooned and leveled
- ½ teaspoon kosher salt
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch square baking pan with parchment paper.
- Whisk together the flour, cocoa powder and salt in a medium bowl and set aside. In a heat safe bowl, microwave the chocolate and butter in 20 second intervals, stirring in between them until it’s smooth. Set it aside to cool.
- In a large bowl, whisk together the eggs, sugar, and vanilla extract until they are well combined and doubled in volume. Add in the sweetened condensed milk and melted chocolate and whisk until they’re smooth.
- Add in the dry ingredients and fold them together just until the flour is just combined.
- Pour the prepared brownies batter in an even layer to the lined baking tray.
- Bake the brownies for 35-37 mins until a toothpick inserted in the center comes back with a few moist crumbs.
- Remove the brownies from the oven and allow them to cool in the pan for about 30 minutes. Then remove them from the pan and allow to cool completely.
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