Our sweetened condensed milk brownies have condensed milk straight in the batter! The result is an incredibly rich, chocolatey brownie, that is fudgy but still chewy.
Why this Recipe Works
These condensed milk brownies are moist, fudgy, chewy, with subtle caramel notes thanks to the sweetened condensed milk.
I typically prefer a brownie recipe that uses melted chocolate over cocoa powder, like our fudge brownies. I spent a lot of time experimenting with this recipe. I tried all melted chocolate in the batter, part melted chocolate and part cocoa powder, and then I experimented with different types of cocoa powder.
Spoiler: Dutch-processed cocoa powder gave the best results!
I discovered that the combination of condensed milk + cocoa powder created a similar texture and flavor as just melted chocolate in a traditional brownie recipe. By using cocoa powder, sweetened condensed milk, room temperature butter (not melted), and omitting melted chocolate we were able to achieve a rich chocolate flavored brownie that was fudgy, but still chewy.
The condensed milk in the batter also keeps these brownies, soft and fudgy for days!
- Sweetened Condensed Milk. You’ll need 14 ounces (about 1 ¼ cups) of sweetened condensed milk. Sweetened condensed milk is milk, mixed with sugar, cooked down until it thick like caramel. It has a sweet, caramelly flavor and gives these brownies an incredible texture.
- Butter. Butter adds flavor and tenderness. You can use salted or unsalted butter, just make sure it is room temperature or the texture of the brownies will be off.
- Sugar. White, granulated sugar sweetens the brownies.
- Brown Sugar. We also use a little bit of light brown sugar with the white sugar to sweeten the brownies. The molasses in the brown sugar gives these a chewy texture and a more complex flavor.
- Eggs. Whole, large eggs help bind these brownies together and give them a chewy texture.
- Vanilla. Vanilla extract adds flavor.
- Salt. Salt balances out the sweetness and enhances other flavors.
- Cocoa Powder. Cocoa powder is what gives these brownies their chocolate flavor. I highly recommend Dutch-processed cocoa powder. Dutch-processed cocoa powder has more cocoa solids and gives a richer chocolate flavor than your standard baking cocoa or natural cocoa powder.
- Flour. Use all-purpose flour for the body of these brownies.
- Chocolate Chips. Chocolate chips added on top of the brownies adds to the rich chocolatey flavor. I prefer semisweet chocolate chips, however you may use whatever kind you’d like.
How to Make this Recipe
- Cream butter and sugars. Preheat the oven to 350 degrees Fahrenheit. Grease and line your pan with parchment paper. Cream together the butter, sugar, brown sugar, and eggs for 1 minute until smooth.
- Add condensed milk. Add the sweetened condensed milk and vanilla and beat on high for 3-4 minutes. The mixture should be smooth and lighten in color slightly.
- Mix-in dry ingredients. Add in the cocoa powder, flour, and salt. Stir in or mix on low until there are no dry streaks.
- Add chocolate chips. Pour the batter into the greased and lined pan and sprinkle the chocolate chips evenly across the top of the batter.
- Bake. Bake for 28-34 minutes until the edges are set and the center is fudgy. Cool completely before slicing into and eating.
These condensed milk brownies are completely delicious on their own, but if you want to mix it up a little bit, here are a few tasty ideas for other mix-ins! You’ll want to mix in roughly a ½-1 cup of any of these.
- Other flavored chocolate chips—white, milk, peanut butter chips,
- Candy—Chopped Reese’s cup, Snickers, Twix, M&Ms
- Caramel bits
- Chopped Oreos
- Mini marshmallows
- Nuts—chopped pecans, walnuts, peanuts, almonds, etc.
- Swirl in Nutella, peanut butter, marshmallow fluff, biscoff (cookie butter), or caramel.
Frequently Asked Questions (FAQs)
Condensed milk, also called sweetened condensed milk, is not the same as evaporated milk. Evaporated milk is thicker than fresh milk and has less water content. Fresh milk is heated until about 60% of the water evaporates, and is typically canned.
Sweetened condensed milk, on the other hand, is milk mixed with sugar (typically 40-45% sugar) and cooked, so the water content is reduced, and the mixture is thick and caramelly.
Yes, you can use an 8x8-inch pan instead of a 9x9-inch pan. The brownies will come out a little thicker and you may need to bake them for a few minutes longer.
Yes, you can double this recipe and bake it in a 9x13-inch pan. You will need to bake them for a few minutes longer than normal.
Brownies can be tricky to determine if they are done. The edges of these brownies should be set, if you insert a toothpick in the center it will have sticky crumbs, but won’t be liquid. When in doubt, I always err on the side of underdone over overdone!
- Drop the chocolate chips on top. Instead of mixing the chocolate chips straight into the brownie batter, drop the chocolate chips on top of the batter after it’s in the pan. With this particular condensed milk brownie recipe, you’ll get a more even dispersement of chocolate. The batter is a little thinner than most brownie batters and is too thin to support the chocolate chips when mixed directly into the batter. Dropping them on top allows some to sink to the bottom and some float in the middle, and stay on top.
- Use Dutch-processed cocoa powder. Dutch-processed cocoa powder, sometimes called Dutch-process or Dutched cocoa powder. This cocoa powder has more cocoa solids and is washed in an alkaline solution when processed. The result is a richer chocolate flavor, but with no bitter or acidic notes.
- Let them cool completely. I’ve found that brownies have the best flavor and texture after cooling completely. The flavor is also even better the next day! By cooling the brownies and letting them sit, the flavors have time to develop and the texture maximizes it fudgy and chewy consistency.
How to Store this Recipe
These sweetened condensed milk brownies should be cooled completely before being stored. Once cool, cover with plastic wrap or foil, or transfer to an airtight container. These brownies keep their soft, chewy texture for days! They taste best when eaten in the first 3-5 days.
The cooled brownies can also be frozen. I typically slice the brownies into squares, wrap them individually in plastic wrap, and then store in an airtight container or a freezer bag. Let them thaw at room temperature before eating. Once frozen they are best eaten within 2-3 months.
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Sweetened Condensed Milk Brownies
- ¼ cup butter room temperature (56 grams)
- 14 ounces sweetened condensed milk (about 1 ¼ cups)
- ½ cup granulated sugar (100 grams)
- ¼ cup packed brown sugar (50 grams)
- 2 large eggs
- 2 teaspoons vanilla
- ¼ teaspoon salt
- ½ cup Dutch processed cocoa powder (44 grams)
- ½ cup all-purpose flour (65 grams)
- ¾ cup chocolate chips (150 grams)
- Preheat oven to 350 degrees Fahrenheit. Cream together butter, sugar, brown sugar, and eggs for 1 minute until smooth.
- Add in sweetened condensed milk and vanilla and whip on high for 3-4 minutes.
- Stir in (or mix on low) salt, flour, and cocoa powder until there are no dry streaks and the batter is smooth.
- Grease and line a 9x9-inch pan with parchment paper. Pour brownie batter into the pan, sprinkle chocolate chips over the top of the batter and bake for 28-34 minutes. The edges should be completely set. When a toothpick is inserted into the center, there should be fudgy crumbs stuck to it. Cool completely before slicing into and eating.