Best Ever Sweetened Condensed Milk Brownies

The best condensed milk brownies are gooey, fudgy, rich, and delicious. They’re homemade with dark chocolate, and cocoa powder. Better than a box mix, this easy recipe will become your next go-to. 

Who doesn’t love brownies? They're the perfect guilty pleasure for any time of the year. Making them homemade doesn’t compare to the box mix. It’s so much better when you make them from scratch and trust me you can tell the difference. For this recipe, I wanted to go for brownies that have a glossy, flaky topping once they’ve cooled. The flaky topping brings a different texture to the brownie that makes them addictive. Using condensed milk in this recipe takes this recipe to the next level by making the brownies more tender, moist, and delicious.

Why You’ll Love Condensed Milk Brownies 

• They are so easy to make. All you need are 9 basic ingredients and a couple mixing bowls. Don't worry about complex baking techniques or needing a kitchen scale. It's just a lot of stirring but if you have an electric stand mixer or a hand mixer that will do most of the work for you.
• The recipe uses sweetened condensed milk which makes the brownies more moist, tender, and it adds a delicious sweet flavor. If you have some on hand in your pantry, this is the perfect way to use it up.
• Brownies have a glossy, flaky topping that’s addictive and delicious with every bite. It's so much better than brownies with a dull firm topping. These resemble the type of brownie you would find at a bake shop.
• They’re gooey, tender, and fudgy. Butter, melted chocolate, and sugar are combined into the brownie batter to make a delicious dessert. They're not your typical cakey brownies they're more dense and rich which is why I think they're so good.

Why Use Condensed Milk in a Brownie Recipe? 

Sweetened condensed milk is not just any milk. It's a thicker version of milk that has a pretty long shelf life. Incorporating even a little bit into your recipe can make a significant difference in the texture and flavor of your dessert. There are many reasons to use sweetened condensed milk in a brownie recipe. The biggest reason is because it adds a concentrated creamy milk flavor and texture without all the excess moisture. In other words you don't have to worry about your recipe getting too wet and having your brownies not bake right because the dry to wet ratio is off. Using sweetened condensed milk makes the most delicious brownies that are full of that chocolate flavor we all love.

Ingredients to make Condensed Milk Brownies 

Semi-sweet chocolate chips - I suggest choosing your favorite chocolate to incorporate into this recipe. For me it's semi-sweet chocolate chips, but milk chocolate or dark chocolate can be substituted.

Cocoa powder - Unsweetened cocoa powder was used in this recipe. There's already so much sweetness from the milk and sugar. Making this with unsweetened chocolate powder is going to be the best way to go. This ingredient helps make the chocolate brownies taste chocolatey all throughout.

Unsalted butter - A must have ingredient for extra fudgy brownies

Sweetened condensed milk - The secret ingredient that makes the most moist brownies

Large eggs - We use the entire egg, not just the egg yolk or white.

Granulated sugar - Regular white sugar is used in this recipe

Brown sugar - For extra sweetness and to add a caramelized flavor.

Pure vanilla extract - Using a good high quality brand will give the best results in this chewy brownie recipe.

Salt - kosher salt or any salt is used to bring out the flavors from all the other ingredients. If you want to elevate the flavor even more, consider adding small flakes of sea salt over top.

Flour - a normal all purpose flour is used in this recipe.

What is Sweetened Condensed Milk?

So what exactly is sweetened condensed milk? It's often referred to ask condensed milk and it's basically a sweetened and condensed version of milk. To make it, cows milk is condensed by removing some of the water and then sugar is added to make it sweet. Once the process is complete you're left with a thick, sweet, creamy goodness that's perfect in this milk brownies recipe. Sweetened condensed milk is not the same as evaporated milk which is made by heating the milk until around 60% of the moisture is evaporated. I don't recommend substituting evaporated milk for the sweetened condensed milk.

How to Make Brownies with Condensed Milk

Step 1. Preheat the oven to 350 degrees. Line a 9 x 13 inch baking dish with parchment paper and spray with cooking spray for easy removal and to prevent sticking. 

Step 2. In a medium bowl add the semi sweet chocolate chips, cocoa powder, sweetened condensed milk, and butter. Set the bowl over top of a medium saucepan with simmering water. Be sure the water doesn’t boil and does not touch the bowl. Keep the heat at medium heat and consider lowering the heat if it gets too hot. Stir the chocolate and butter frequently until the melted butter and chocolate are well combined and smooth. Set aside. 

Step 3. In an electric mixer with a whisk attachment, add eggs, granulated sugar, brown sugar, vanilla extract and salt. Whisk on medium high for about 5-7 minutes until light and frothy. 

Step 4. Add the chocolate mixture to the electric mixer bowl and whisk until well combined and shiny. Remove the whisk attachment and fold in the flour until just combined. Make sure there are no more white streaks or flour pockets. Pour batter into the prepared baking sheet. 

Step 5. Bake for 25-27 minutes or until a toothpick comes out clean with only a few crumbs. Place the baking dish on a cooling rack and let cool completely before cutting. The glossy, flaky topping will not appear until the sweetened condensed milk brownies have cooled and have been cut. 

Tips for Making the Best Brownies 

• Use Room Temperature Eggs - Let your eggs sit out on the counter before cooking to ensure they'll be at room temperature like your other ingredients. This will help with the emulsification process and bring everything together nicely.
• Whip the eggs, sugar, and milk together until light and fluffy - This milk brownie recipe is not made with baking soda or baking powder which means the eggs create the structure in the brownie. This step also contributes to the shiny, delicious crack top. I suggest setting your timer for about 5-7 minutes, don't short cut this process.
• Be sure not to over mix the brownie batter - Folding in the flour until just combined will ensure the brownies are nice and fudgy. Over mixing the batter will add more air making the batter lighter and cake-like. Brownies are typically a lot more dense and that's what makes them so good.
• Don't cut the brownies right away - I know it's extremely tempting to dig right in but it's important to wait until the brownies have cooled. Cutting too soon could keep you from getting clean cuts and the brownies could fall apart into a crumbly mess.
• Don't overcook the easy condensed milk brownies - Follow the directions exactly when it comes to the size pan you use. Using something bigger could lead to the brownies being over cooked. Use a toothpick to test the done-ness and remove from the pan when you see a few crumbles. Waiting until your toothpick comes out clean could be too long.

Variations You Should Try

• Stir in a little peanut butter for added flavor
• Add extra flavor by adding a little espresso powder
• Fold in white chocolate chips or add over top of the brownies for added color and flavor
• Try using dark cocoa powder for more depth

Storing Condensed Milk Brownies 

Storing this brownie recipe with condensed milk is super easy. Simply store in an airtight container or in plastic wrap and leave at room temperature for up to 3-4 days. I don't recommend storing these long term in the freezer because the flavor and quality with quickly diminish.

Other Dessert Recipes You'll Love

Biscoff Butter Cookies

Oreo Brookies

Apple Strawberry Crisp

Blackberry Lemon Bread

Best Ever Sweetened Condensed Milk

Kate

The best condensed milk brownies are gooey, fudgy, rich, and delicious. They’re homemade with dark chocolate, and cocoa powder. Better than a box mix, this easy recipe will become your next go-to. 

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Course Dessert

Servings 12 Brownies

Ingredients

  

1x2x3x

• ▢ 1 1/2 cups semi sweet chocolate chips
• ▢ 12 tablespoons unsalted butter
• ▢ 4 tablespoons sweetened condensed milk
• ▢ 1 cup unsweetened cocoa powder
• ▢ 4 large eggs
• ▢ 1 cup granulated sugar
• ▢ 1/2 cup brown sugar
• ▢ 1 tablespoon vanilla extract
• ▢ 1/2 teaspoon sea salt
• ▢ 1 cup all purpose flour

Instructions

 

• Preheat the oven to 350 degrees. Line a 9 x 13 inch baking dish with parchment paper and spray with cooking spray for easy removal and to prevent sticking.
• In a medium bowl add the semi sweet chocolate chips, cocoa powder, sweetened condensed milk, and butter. Set the bowl over top of a medium saucepan with simmering water. Be sure the water doesn’t boil and does not touch the bowl. Keep the heat at medium heat and consider lowering the heat if it gets too hot. Stir the chocolate and butter frequently until the melted butter and chocolate are well combined and smooth. Set aside.
• In an electric mixer with a whisk attachment, add eggs, granulated sugar, brown sugar, vanilla extract and salt. Whisk on medium high for about 5-7 minutes until light and frothy.
• Add the chocolate mixture to the electric mixer bowl and whisk until well combined and shiny. Remove the whisk attachment and fold in the flour until just combined. Make sure there are no more white streaks or flour pockets. Pour batter into the prepared baking sheet.
• Bake for 25-27 minutes or until a toothpick comes out clean with only a few crumbs. Place the baking dish on a cooling rack and let cool completely before cutting. The glossy, flaky topping will not appear until the sweetened condensed milk brownies have cooled and have been cut.

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