Brownies with Condensed Milk

These Brownies with Condensed Milk are super Fudgy, Rich and Chewy! They are easy to make and served with a drizzling of melted chocolate for a delicious indulgent treat.

The addition of sweetened condensed milk in Brownies, makes for the most moist and chewy Brownie! Don’t have condensed milk but want to make a rich and chocolatey Brownie? Why not try these triple chocolate Brownies?

Brownies with Condensed Milk

Why use condensed milk in Brownies? If you want to make moist and chewy brownies with very little effort and happen to have a tin of condensed milk knocking about, then this is the recipe for you! 

Brownies come in a variety of forms but at their most simple, they are a rich chocolatey confection with a glossy skin. They can be gooey, fudgy or cakey.

They are infinitely adaptable and a whole variety of treats can be mixed into the batter such as chopped Nuts, Chocolate Chips, Nutella, Cream Cheese, Caramel, Biscoff - whatever you like!

If you aren’t into Brownies, why not try these White Chocoalte and Raspberry Blondies instead?

Brownies are delicious served with ice cream like in this recipe and are often serve with milk or a hot dirnk. 

The batter for this recipe comes together in 10 minutes and the Brownies are ready to eat not long after baking!

Ingredients and Substitutions

Here is what you will need to make Brownies with Condensed Milk. I have suggested substitutions if any can be made:

Sweetened condensed milk– This adds flavour and makes Brownies rich, moist and fudgy.

Butter-I use melted unsalted butter. You can use Salted Butter, but if you do skip the salt.

Sugar-This recipe uses light brown sugar which makes the brownies even more moist and fudgy. You can also use Dark Brown Sugar or Caster Sugar or a combination of both. Caster Sugar will make them more crisp.

Eggs - Use large eggs at room temperature.

Vanilla extract - A good quality Vanilla Extract adds lots of flavour.

Cocoa powder- I used standard cocoa powder in this Brownies. 

Plain Flour/All Purpose Flour - There is very little flour in most Brownie recipes and it can be replaced with Self Raising Flour. If you do use it, skip the baking powder.

Baking Powder - To lighten the batter and to help them rise.

Chocolate Chips– Milk or dark chocolate chips work best.

Salt - A pinch helps to balance the flavours in the brownie.

Milk Chocolate - Melted to drizzle on top of the Brownies.

How to make Condensed Milk Brownies

Here is how to make brownies with condensed milk. This is a really simple recipe that comes together in 10 minutes. 

Preheat oven to 180c/350f.

Line a 9x9 inch square baking tin with baking paper making sure to love overhang.

Beat melted butter, condensed milk and sugar together till combined. The mixture will be thick but silky.

Add Egg and Vanilla and beat again.

Stir in Cocoa, Plain Flour, Baking Powder, Salt. Stir until just combined. 

Stir in Chocolate Chips.

Pour mixture into the lined tin. 

Bake 25- 30 minutes. 

Remove from oven and allow to cool completely in tin before cutting.

Tip - To make them cool quicker, let them cool in the tin for 10 minutes then remove from the tin onto a cooling rack.

Drizzle over melted chocolate.

Tips and Tricks

Fold Dry Ingredients in gently

When the Sugar, Butter and Condensed Milk are beaten, air pockets are created within the batter. You want to keep those there!

For this reason, when adding Flour and Cocoa to the batter, be gentle otherwise you will get cakey flatter brownies.

Sieve the Flour and Cocoa

For an extra smooth batter where all the ingredients get fully incorporated into the batter, sieve the flour and cocoa.

Baking Time

With Brownies, it can be difficult to know when they are fully done because they are supposed to be  slightly gooey in the middle. A good way to tell if they are done is when they start pulling away from the edges of the tin.

Cooling Time

Allow brownies to cool completely before cutting them. These brownies are sticky and fudgy and need cooling time before cutting. 

Storing Condensed Milk Brownies

Store in an airtight container at room temperature for 3 - 4 days. 

These Brownies also freeze well. You can freeze them for up to 4 months in an airtight container wrapped in 1 layer of cling film.

Allow them to thaw in the fridge overnight or at room temperature for 1 hour.

Frequently Asked Questions

Can condensed milk be used in brownies?

Yes absolutely. It actually works really well and makes for a super fudgy brownie.

Can Brownies be frozen?

You can freeze Brownies by wrapping leftover brownies in 2 layers of cling film. Freeze for up to 4 months. Thaw at room temperature for 1 hour or in the fridge overnight. 

Should brownies be gooey, cakey or fudgy?

This is down to your personal preference but chewy brownies are my favourites and that is what adding condensed milk gives you.

Variations 

Add Ins

You can use white chocolate chips or your favourite add ins such as M&Ms, biscuits,  Nuts, a swirl of Nutella, Caramel, Biscoff instead of milk/dark chocolate chips.

Chocolate sauce

You can use a ready made chocolate sauce, caramel or melted Nutella to drizzle over the brownies.

8×8 inch tin 

You can make these brownies in a 8 x 8 inch tin. They will be slightly thicker.

more baking recipes you will love!

The BEST Homemade Dark Chocolate Brownies

Easy Brownies Recipe

Nutella Triple Chocolate Cookie Dough

The MOST delicious Malteser Tray Bake

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