These condensed milk brownies are chewy, moist, gooey, thick, dense, fudgy and oozing with a powerful chocolatey taste. They are are rich and moist, and with this fool-proof one bowl recipe you can prepare a batch quickly with a few basic ingredients. Love chocolate? You'll also love my Easy Chocolate Brownies, Chocolate Pinwheel Cookies, Chocolate Sour Cream Pound Cake, Chocolate Mayonnaise Cake, Authentic Dark Chocolate Bundt Cake, Chocolate Covered Pecans, Chocolate Chip Muffins and Coca Cola Cake recipes.
Table of Contents
Why This Recipe Works?
- Easy to Bake: Anyone with minimal baking experience can bake it.
- Super Rich Chocolate-y Flavor: The combination of dark chocolate and Dutch cocoa powder makes them very rich in chocolate flavor. This is a powerhouse of chocolate flavor.
- Moist and Sweet: The condensed milk gives moisture to the brownies and adds sweetness.
- Texture: These delicious brownies are crinkly on the top and the texture is gooey in the middle with crunchy edges. Just as the brownies should be!
- Staple Ingredients: With a few staple ingredients readily available in the pantry you can make these delicious brownies.
- One-Hour & One-Bowl Recipe: You will be done in 40 minutes from start to scratch. It is a one-bowl recipe as well.
Condensed Milk in Baking
Condensed milk is thick, creamy and sweetened milk which is made by boiling milk and sugar to a point where the liquid evaporates leaving a thick creamy sauce. What does it do in baking? It adds richness, creaminess and sweetness, and a great texture to the brownies and make them gooey.
Ingredients
Process shots of basic steps for this recipe. For accurate ingredient measurements and detailed instructions refer to the recipe card at the bottom of this post.
- All-Purpose Flour: the main ingredient that helps with the structure of these brownies.
- Sweetened Condensed Milk: It is the star ingredient of this recipe. I use Eagle brand condensed milk for this recipe. Feel free to use any brand of your choice.
- Dark Chocolate: adds the rich chocolate-y flavor.
- Dutch Cocoa Powder: adds chocolate flavor and gives a beautiful dark chocolate color.
- Pecans: adds perfect crunch to the brownies.
- Butter: use high quality and unsalted butter for best results.
- Castor Sugar + Brown Sugar: helps with sweetness in the brownies.
- Eggs: helps with leavening.
- Vanilla Extract: adds flavor.
- Salt: enhances the sweetness and overall flavor of the brownies.
Instructions
1. Heat butter in the saucepan and add dark chocolate and condensed milk.
2. Whisk until the ingredients are combined. Take off from the stove top and let it cool for five minutes.
3. In a bowl add the butter mixture with eggs and vanilla extract. Mix until combined.
4. Add the all-purpose flour and Dutch processed cocoa powder and mix.
5. Add pecans and fold in the batter.
6. Pour the condensed brownie mixture into the 9-inch pan and bake.
Substitutions
- Chocolate Chips: Want more chocolate in the brownies? Add ½ cup semi-sweet chocolate chips. You may also add white chocolate chips.
- Cocoa Powder: I prefer Dutch process cocoa powder but you may use regular cocoa powder as well. Dutch process powder has a dark hue and adds to the beautiful chocolatey color of the brownies. The regular cocoa powder has a milder color.
- Coconut Oil or Vegetable Oil: I do not recommend omitting butter in this recipe as it affects the taste but replace it by either adding coconut oil or any vegetable oil in 1:1 ratio.
Variations
- Chocolate Ganache: You can prepare and pour chocolate ganache over the brownies to add more powerful chocolate flavor. This is optional.
- 8 x 8 inch Square Pan: I make these brownies in an 9-inch square pan and they can be made in the 8-inch pan as well.
Equipment
- 9-inch baking square pan.
- Rubber spatula.
- Digital scale.
- Measuring cups and spoons.
- Medium-sized saucepan.
Expert Tips
- Do not Over-bake: Take the brownies out of the oven once an inserted toothpick comes out with a little bit of liquid or moisture on it. Do not wait for a clean toothpick or the brownies will have a cake-like texture.
- Cake-y or Fudgy Brownies: It depends on personal preference, and I always like my brownies to be fudgy. If you want fudgy brownies refer to the above-mentioned tip.
- Use a Sharp Knife: Always use a sharp knife to cut through the brownies. The sharp knife will ensure smooth edges. Another tip to get clean brownies edges is to dip the knife in hot water before sliding through the brownies. It will give you neatly cut brownie pieces.
- Avoid Over-mixing: Overmixing of the brownie dough is the key reason for dry brownies as it traps more air in the batter and will give cakey and dry brownies. Mix in the ingredients until they are just combined.
How to Store
- Store the brownies in an airtight container on the counter for 3-4 days.
- These brownies will stay fresh for up to 4 months in the freezer. Place the brownies on a baking tray about 1 – 2 inch apart from each other. Once frozen, wrap each brownie in a plastic wrap and then add a layer of foil. Place them in a Ziploc bag or an airtight container and freeze. Thaw these condensed milk brownies at room temperature before serving.
FAQ
Always wait for the brownies to cool completely before cutting the pieces. This allows the brownies to set and ensures easy slicing through them.
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Recipe
Condensed Milk Brownies
Equipment
- 9-inch square baking pan.
- Rubber Spatula
- Whisk
- Medium-sized saucepan
- Measuring Cups and Spoons
- Mixing bowl.
- Parchment paper.
Ingredients
- 1 tin condensed milk (14 oz)
- ½ cup castor sugar (100 g)
- ⅓ cup brown sugar (65 g)
- ¼ cup unsalted butter (57 g)
- 1 cup dark chocolate (4 oz) (chopped)
- 2 eggs (large)
- 1 tablespoon vanilla extract (15 ml)
- ½ cup all-purpose flour (60 g)
- ½ cup Dutch process cocoa (50 g)
- ¼ teaspoon salt
- ½ cup pecans
Instructions
- Preheat the oven at350 F (170 C). Line a 9-inch square pan with parchment paper and set aside.
- Take a medium-sized saucepan and melt butter. Once the butter has melted add the chopped chocolate, castor sugar, brown sugar and condensed milk. Keep mixing on medium heat until the chocolate and sugars have completely dissolved.
- Let the pan cool downfor about 5 minutes to avoid scrambling of eggs.
- Add eggs, salt and vanilla extract to the mixture and mix until combined well.
- Now, add the all-purpose flour, unsweetened cocoa powder and pecans and mix until there are no clumps in the batter and it is just combined. Do not over-mix.
- Pour the mixture tothe lined pan. Bake for about 30 - 35 minutes. The middle will still be alittle wet when you insert a toothpick to it.
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