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Condensed Milk Brownies

Incredibly dense, fudgy condensed milk brownies made with a full can of sweetened condensed milk instead of sugar. The condensed milk produces a texture closer to a chocolate fudge bar than a traditional brownie — rich, slightly sticky, and deeply chocolatey with a natural caramel undertone. Must be refrigerated before cutting.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 397 g / 14oz 1 can sweetened condensed milk — full-fat, not evaporated milk
  • 115 g / ½ cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 75 g / ¾ cup Dutch-processed cocoa powder sifted
  • 90 g / ¾ cup all-purpose flour
  • ¼ tsp salt or ½ tsp if you find condensed milk brownies too sweet
  • ¼ tsp baking powder
  • 100 g / ½ cup dark chocolate chips 70% cocoa (optional but highly recommended)

Equipment

  • Pan Size8×8 inch

Method
 

  1. Preheat oven to 170°C / 340°F (150°C fan) — note: lower than standard brownies. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides.
  2. Melt the butter gently and allow to cool 3 to 4 minutes. Pour the condensed milk into a large bowl. Add the warm melted butter and whisk until smooth and combined.
  3. Add the eggs one at a time, whisking for 20 to 30 seconds after each. Add the vanilla extract with the second egg. Do not overwhisk.
  4. Sift in the cocoa powder, then add the flour, salt, and baking powder. Fold with a spatula until just combined — 12 to 15 folds. Stop the moment you no longer see dry streaks. The batter will be very thick.
  5. Fold in the chocolate chips if using, reserving a handful for the surface. Pour the batter into the prepared pan — spread with the spatula as it is too thick to self-level. Press reserved chips onto the surface.
  6. Bake on the centre rack for 25 to 30 minutes. The edges should be set, the surface dry and matte, and a toothpick between chips should come out with moist crumbs. The pan will still wobble slightly — this is correct.
  7. Cool at room temperature for at least 1 to 2 hours. Refrigerate for a minimum of 1 hour (overnight is best). Lift out using the parchment overhang. Cut into 16 squares with a warm, dry knife wiped clean between each cut.

Notes

  • Condensed milk: Must be sweetened condensed milk — not evaporated milk. Full-fat only. The labels look similar — check for "sweetened".
  • Bake temperature: 170°C / 340°F — slightly lower than standard to prevent the surface overbrowning before the centre sets.
  • Too gooey? Return to the oven for 2 to 3 more minutes. Refrigerate for at least 2 hours before cutting.
  • Too sweet? Increase salt to ½ tsp, use 70% cocoa chocolate chips, and serve cold.
  • Best served: cold from the refrigerator. Better on day 2 than day 1.
  • For a doubled batch: Use a 9×13 inch pan; bake time increases to 32 to 38 minutes.