Fudgy Condensed Milk Brownies

Four baked brownies sprinkled with powdered sugar on a wooden platter with two glasses of milk in the background.

Condensed milk brownies have a distinctively rich and fudgy texture with a hint of caramel flavor, thanks to the condensed milk!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 396kcal

Author Anne Clark | My Kitchen Serenity

Equipment

measuring cup(s)
measuring spoons
mixing bowl
whisk
8" x 8" baking pan

Ingredients

4 oz butter 1 stick of butter, cut into 4 equal pieces
½ cup sugar
½ cup light brown sugar (packed)
14 oz condensed milk Borden Eagle Brand has the best flavor
1 teaspoon vanilla extract
2 eggs
1 cup all purpose flour
4 Tablespoons unsweeteded cocoa powder
¼ teaspoon salt
1 cup milk chocolate chips
2 oz semi-sweet chocolate baking bar, chopped I used Baker's Premium Baking Bar 56% cacao
Powdered sugar for dusting optional

Instructions

Preheat oven to 350F. Line an 8x8-inch pan with parchment paper, letting the longer edges hang over the sides. Lightly spray with non-stick cooking spray. Set aside.
In a large microwave safe bowl, add the butter chunks. Cook on high for 30 seconds to melt the butter. If more time is needed, add additional 10-second increments until it's melted but no more than 1 minute. Don't let the butter boil.
Add the sugar, light brown sugar, condensed milk, and vanilla extract to the melted butter. Stir with a whisk until the mixture is blended (about 1 minute).
Add the eggs and whisk until the mixture is smooth (about 30 seconds).
Stir in the flour, cocoa powder, and salt. Whisk until smooth.
Fold in the chocolate chips and chopped chocolate.
Pour the batter into the pan and place on the center oven rack. Bake for 30-35 minutes. Edges should be set and slightly crisp, and the middle slightly set (soft but not giggly). The toothpick test won't work because the brownies will be very moist and fudgy.
Remove the brownies from the oven to cool. Cool completely before slicing. Optional garnish - Once completely cooled, you can dust with powdered sugar for a fancy look.

Notes

Different brands of sweetened condensed milk may vary in taste. For me, I like to use Borden Eagle Brand. Tip - evaporated milk is different product and will not work for this recipe.

Self-rising flour will not work for this recipe; be sure to use all-purpose flour.

If you don't want to use the baking bar, you can use an additional ¼ cup of chocolate chips.

To keep your brownies soft and chewy, store cooled brownies on your countertop, in an airtight container, for up to 5 days. You can also store them in the refrigerator for 1-2 weeks and in the freezer for up to 2 months.

Nutrition