I love brownies, and these Condensed Milk Brownies are one of the best I have ever tasted; they are super fudgy, rich, chewy and chocolate-dense.
Condensed Milk Brownies
This recipe is incredibly easy to make, ready in 25 minutes, and it is eggless, which, in my opinion, makes these brownies super fudgy.
The texture will surprise you as it is incredibly rich, chewy, and gooey and has just the right amount of crispiness on its edges.
I don't use any chocolate in this brownie recipe. Instead, I used cocoa powder and condensed milk to give these brownies this rich and chocolaty flavour.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Sweetened Condensed Milk. It is super rich and gives these brownies a chewy texture and sweetness.
Flour. I tested this recipe with all purpose flour.
Cocoa Powder. I used unsweetened cocoa powder; It is the only chocolate flavour in this recipe, and I highly recommend using good quality cocoa powder.
Butter. For a buttery and rich flavor.
Salt. It balances out all the flavors.
Baking Powder. It improves the texture of these brownies.
Brown Sugar. I tested the recipe with white and brown sugar, and I found that brown sugar is better because it adds chewiness, moisture and flavour to the brownies.
Vanilla Extract. It adds an extra flavor.
How To Make Condensed Milk Brownies?
One: Preheat oven to 180°C / 350°F and line an 8x8 baking pan with parchment paper.
Two: In a saucepan, add condensed milk and butter over low- medium heat, stirring frequently. Once the butter has melted, remove the mixture from heat.
Three: Add in vanilla extract and brown sugar, stir to combine.
Four: Mix in flour, baking powder, cocoa powder and salt until thoroughly blended.
Tip: It is important not to overmix the mixture after the plain flour and unsweetened cocoa powder have been combined. Overmixing results in a less fudgy brownie.
Five: Now, pour the batter into the baking pan. Bake for 25-30 minutes or until the middle of the brownie is just set.
Six: Let it cool, then cut and serve.
Serving Suggestions
A good hot glass of milk or cup of Caramel Latte will surely go well with these delicious brownies.
Having these brownies alongside Honeycomb Ice Cream or Chocolate Marshmallow Ice Cream is my favourite way of serving them.
Recipe FAQs
Wrap the brownies tightly in plastic wrap or store them in an airtight container. Brownies should be kept at room temperature and will keep for at least 3-4 days.
Allowing the brownies to cool for at least an hour before cutting will result in more uniform slices. This will give the chocolate and fat time to harden and set. Make even cuts using a broad serrated knife to make cutting easier. Cleaning the knife between each cut will help to reduce sticking.
More Brownie Recipes
- Cadbury Mini Egg Brownies
- Cocoa Cherry Brownies
- White Chocolate Brownies
- Best Low Carb Zucchini Brownies
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Condensed Milk Brownies
Ingredients
- 2 cans sweetened condensed milk 390x2
- ½ cup unsalted butter
- 2 cup plain flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ½ cup brown sugar
- pinch of salt
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 180C / 350F and line an 8x8 baking pan with parchment paper.
- In a saucepan, add condensed milk and butter over low- medium heat, stirring frequently. Once the butter has melted, remove the mixture from heat.
- Add in vanilla extract and brown sugar, stir to combine.
- Mix in flour, baking powder, cocoa powder and salt until thoroughly blended.
- Now, pour the batter into the baking pan.
- Bake for 25-30 minutes or until the middle of the brownie is just set.
- Let it cool, then cut and serve.
Terri says
These are so fudgy and delicious. I even added some milk chocolate chips on top.
Lisa Mangomary says
I love these special brownies! Tasty with a cup of tea!
Radwa says
I’m so glad you enjoyed it!
Noah says
These are so impressive.
Jennifer A says
I love how easy these brownies are! Yum!