These condensed milk brownies are rich, fudgy, and ultra-chocolatey with a perfectly shiny, crackly top. Made with an entire can of sweetened condensed milk, they're thick, dense, and irresistibly creamy.
A No-Fuss Brownie That Turns Out Perfect Every Time
If you love brownie recipes that lean toward the fudgy side instead of cakey, this is your recipe. The sweetened condensed milk adds a subtle creaminess and deeper sweetness that makes these brownies feel just a little extra special.
They slice beautifully, stay soft for days, and are the kind of treat that disappears fast at potlucks, family gatherings, or late-night kitchen visits (like when I sleptwalk one night and ate an entire pan of brownies – not kidding). They're also a simple one-bowl batter, which means less mess and more confidence.
FAQs
The addition of a full can of sweetened condensed milk creates a slightly denser texture and richer flavor than traditional brownies. It also helps create that shiny, crackly top when whisked well with the sugar and eggs.
Whisk the mixture thoroughly after adding the condensed milk, sugar, eggs, and vanilla. Partially dissolving the sugar helps create that signature glossy crust.
The edges should look set, but the center should still be slightly soft. For fudgier brownies, pull them out earlier. For firmer brownies, bake a little longer.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Yes. Freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.
Ingredients
- Semi-sweet chocolate - Melted into the batter for rich, deep chocolate flavor.
- Butter - Adds moisture and helps create that classic brownie texture.
- Sweetened condensed milk - The star ingredient that makes these brownies dense, creamy, and extra indulgent.
- Granulated sugar - Enhances sweetness and helps create a crackly top.
- Eggs - Provide structure and richness.
- Vanilla extract - Rounds out the chocolate flavor.
- All-purpose flour - Gives the brownies body without making them cakey.
- Cocoa powder - Intensifies the chocolate flavor.
- Salt - Balances the sweetness.
- Chocolate chips - Folded in for melty pockets of chocolate in every bite.
Instructions
- Preheat your oven to 350°F and line a 9-inch square baking pan with parchment paper.
- In a large microwave-safe bowl, melt the chopped semi-sweet chocolate and butter in 30-second increments, stirring between each until smooth.
- Add the entire can of sweetened condensed milk, granulated sugar, eggs, and vanilla. Whisk until well combined.
- Stir in the flour, cocoa powder, and salt until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes, until the edges are set and the center is still slightly soft.
- Allow the brownies to cool completely in the pan before lifting out and slicing.
Tips for the Best Brownies
- Whisk thoroughly after adding the condensed milk mixture for that shiny top.
- Do not overmix once the flour is added. Mix just until no streaks remain.
- Let the brownies cool fully before slicing for clean edges
- Dip a large knife in hot water and wipe dry between cuts for neat slices
- Sprinkle sea salt flakes on top before serving for a sweet-and-salty finish
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Recipe
Condensed Milk Brownies
Ingredients
- 4.5 ounces semi-sweet chocolate chopped
- ½ cup butter cubed
- 14 ounces sweetened condensed milk
- ¾ cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F/180°c. Line a 9-inch/20cm square baking tin with baking parchment and set aside.
- Add the chopped semi-sweet chocolate and cubed butter to a large microwave safe mixing bowl. Microwave in 30 second increments, stirring well in between, until melted.
- Add the entire contents of the can of condensed milk, granulated sugar, eggs and vanilla extract to the melted chocolate mixture, and whisk until well combined.
- Add the flour, cocoa powder and salt to the mixture and mix until just combined. Fold through the chocolate chips.
- Pour the batter into the prepared baking tin and smooth the surface. Bake for 25-30 minutes, or until the edges have set and the center is still soft.
- Allow the brownie to cool completely in the tin before removing and slicing.
Notes
- Whisk thoroughly after adding the condensed milk mixture for that shiny top.
- Do not overmix once the flour is added. Mix just until no streaks remain.
- Let the brownies cool fully before slicing for clean edges
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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