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Condensed Milk Brownies

If you've been chasing the ultimate brownie — one that hits every note of dense, gooey, chocolatey perfection — these Condensed Milk Brownies are about to become your new obsession. Sweetened condensed milk quietly does the heavy lifting here, lending a caramel-like richness that transforms an already-great brownie into something unforgettable. Best part? You'll have the batter ready in under 10 minutes flat.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16

Ingredients
  

  • ½ cup Unsalted butter Melted and hot
  • 1 cup Granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 large Eggs Room temperature
  • ½ cup Sweetened condensed milk Full-fat only
  • ½ cup Dark chocolate chips Melted
  • ½ cup Dark chocolate Roughly chopped
  • ½ cup All-purpose flour Spooned and leveled
  • cup Cocoa powder Dark or regular
  • ¼ tsp Sea salt

Instructions
 

  • Group: Prep
    1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and lightly spray with cooking oil to keep it in place.
    2. Melt the butter until hot. In a large mixing bowl, whisk the hot melted butter with the granulated sugar for about 1 minute until smooth and glossy.
    3. Add the vanilla extract and eggs. Whisk vigorously for a full minute until the mixture turns pale and slightly airy. You can use a hand mixer on medium speed if preferred.
    Group: Make the Batter
    4. Add the sweetened condensed milk and melted dark chocolate chips to the egg mixture. Gently whisk until fully combined with no streaks remaining.
    5. Add the cocoa powder, flour, and sea salt. Switch to a rubber spatula and fold the dry ingredients in gently — stir only until just combined. Do not overmix.
    6. Fold in the chopped dark chocolate, distributing evenly throughout the batter.
    Group: Bake
    7. Pour the batter into your prepared pan and spread evenly. Bake for 20–25 minutes. Test doneness with a toothpick in several spots — moist crumbs mean fudgy brownies; a clean toothpick means a more cake-like texture. Note: hitting a melted chocolate chunk will make it look underbaked, so test multiple areas.
    8. Remove from the oven and allow to rest in the pan for 10 minutes. Transfer to a wire cooling rack and cool completely before slicing for the cleanest cuts. Wipe the knife clean between each slice.

Notes

For fudgy brownies, pull them early. Overbaking is the number one brownie mistake. The brownies will continue cooking from residual heat after leaving the oven — when in doubt, go shorter.
The crinkly top is not an accident. Hot butter + vigorous whisking with the eggs is what creates that glossy, shiny crust. Don't rush those steps.
Full-fat condensed milk only. Fat-free versions won't give you the same rich, moist texture and may result in a gummy or dry brownie.
Glass vs. metal pan. If using a glass baking dish, start checking at the 18-minute mark — glass retains heat differently and can overbake the edges faster.
Storage: Store uncut in an airtight container at room temperature for up to 3–4 days. Freeze individual slices for up to 3 months. Tuck a slice of bread in the container to keep them extra moist longer.
 

Nutrition

 
Calories: 296kcal, Carbohydrates: 32g, Protein: 4g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 56mg, Sodium: 196mg, Potassium: 87mg, Fiber: 3g, Sugar: 24g, Vitamin A: 358IU, Vitamin C: 0.2mg, Calcium: 35mg, Iron: 1mg
Nutrition information is automatically calculated and should only be used as an approximation.
Keyword condensed milk brownies, easy brownie recipe, fudgy brownies, homemade brownies, triple chocolate brownies