Condensed Milk Brownies

These rich, fudgy triple chocolate Condensed Milk Brownies are so chocolatey and delicious. The addition of sweetened condensed milk makes for moist brownies and the perfect brownie texture. Whip them up in about 10 minutes and enjoy them for any occasion, or no special occasion at all!

I love chocolatey, fudgy brownies. These condensed milk brownies were inspired by my cherry brownie recipe and some extra condensed milk I had sitting around.

If you want to know what happens when you add sweetened condensed milk to brownies, this recipe is the answer. Fudgy, rich moist brownies are coming right up!

Why You Will Love These Condensed Milk Brownies:

• They are so fudgy and delicious. Isn’t that what we want out of any brownie?! The sweetened condensed milk adds a richness on top of the very best brownie treat that is like no other.
• Simple to make. Brownies are already a super simple dessert to bake. These condensed milk brownies can be whipped up in just 10 minutes. Bake time is about 25 minutes so brownies in under an hour please and thank you!
• So so so chocolatey–what else could you want from a brownie? The more chocolate, the better. Triple chocolate brownies are the way to go–cocoa powder, melted chocolate chips, and chopped chocolate all wrapped into one luxurious chocolate treat.

What You Will Need:

• butter: I typically use unsalted butter in these condensed milk brownies. Salted should work, just half the amount of sea salt used.
• sugar: regular, granulated sugar
• vanilla: vanilla extract versus imitation will give you a richer flavor.
• eggs: large eggs, room temperature is ideal.
• chopped chocolate or chips: I use dark chocolate for the chopped chocolate and then just a half cup of dark chocolate chips for the melted chocolate.
• condensed milk: sweetened condensed milk is the star of this brownie recipe clearly. Do not use fat free in these brownies as you will likely not have success.
• flour: all purpose flour, spooned and leveled. I have not tried these with a gluten flour to date, but usually have a lot of luck with King Arthur’s 1:1 all purpose gluten free flour if you want to try that one!
• cocoa powder: for rich super dark brownies, use dark cocoa powder. If not, regular cocoa powder is great. I switch between the two and more often use regular cocoa powder because it is always what I have on hand.
• sea salt: table salt will work as well

How To Make These Condensed Milk Brownies:

These triple chocolate brownies with condensed milk are super simple to make. Just a few things do before popping them in the oven!

1. First thing’s first, preheat the oven to 350°F.
2. While the oven preheats, melt the butter. You will want it to be hot to allow the sugar to dissolve as much as possible so no need to let it cool. Once the butter is melted, whisk it very well with the sugar until smooth, about 1 minute.
3. Add the vanilla and eggs and whisk vigorously for about 1 minute–really put some muscle into it. It will be light and airy which is what you want. From here though, don’t over whisk or mix to keep that airiness. You can use an electric beater if preferred.
4. Add in the condensed milk and melted chocolate and gently whisk into the egg mixture until no streaks are showing.
5. Add in the cocoa powder, flour and sea salt. You can whisk these together separately beforehand if preferred, but it is not necessary. Use a spatula to gently mix in the dry ingredients, only stirring until combined.

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• Fold in the chopped dark chocolate, or chocolate chips.
• Transfer to a parchment lined 8×8 inch–a 9 inch pan won’t really work, the brownies will not be the same thickness and will cook much faster. I spray my pan with oil lightly before adding parchment to help it stay put while adding the batter.
• Bake for about 20-25 minutes or until a toothpick comes up with moist crumbs for fudgier brownies or comes out clean for more cake like textured brownies. You may have to test a few spots because if you hit melted chocolate from the chocolate chunks it will seem like the brownies are not baked at all.
• Allow the brownies to cool for about 10 minutes in the pan before transferring onto a cooling rack. For easiest cutting, wait until cooled completely before cutting. Clean the knife between each slice for the prettiest cut brownies, or just dig in and get after it!

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Storing Your Brownies:

Brownies are always best when eaten within 1-2 days of baking. They will store 3-4 days at room temperature in an air tight container. Wait to cut them until serving for best results.

While you can store them in the refrigerator for about 1 week, I never like mine from the fridge. You can freeze the brownies for up to 3 months.

I have read that storing your brownies with a slice of bread in the container is a great way to keep them moist. I have not tried doing so, but I have heard good things about it!

Condensed Milk Brownie Variations:

• add espresso powder
• use varying chocolate chips
• add peppermint extract
• add chopped nuts
• top with frosting or ganache–try this salted caramel buttercream!
• top with ice cream or a big dollop of whipped cream, chocolate whipped cream if you want my opinion.

Other Recipes You Might Like:

• S’mores Brownie Skillet
• Kahlua Cream Cheese Brownies
• Fudgy Avocado Brownies
• Dulce De Leche Cheesecake Brownies
• Gluten Free Blondies

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