Sweetened Condensed Milk Brownies

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! If you want to try another fun brownie recipe, try out our ube brownies!

Ingredient Notes

• 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

1. 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.
2. 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.

3. Mix-in dry ingredients. Add in the cocoa powder, flour, and salt. Stir in or mix on low until there are no dry streaks.

4. Add chocolate chips. Pour the batter into the greased and lined pan and sprinkle the chocolate chips evenly across the top of the batter.
5. Bake. Bake for 28-34 minutes until the edges are set and the center is fudgy. Cool completely before slicing into and eating.

Mix-in Ideas

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)

Expert Tips

• 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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