Condensed Milk Brownies

Fudgy brownie fans, gather around. There’s a new secret ingredient on the scene for the most fudgy, moist and chewy brownies ever: sweetened condensed milk. Rich, sticky and syrupy, it’s no wonder this simple pantry staple transforms regular brownies into a truly indulgent treat. For optimal fudginess, wait to cut the brownies until they’ve cooled completely to room temperature. Impossible, I know! But trust me, these condensed milk brownies need to sink after baking so their texture turns thick and chewy.

Condensed Milk Brownie Ingredients

• Sweetened condensed milk: You’ll need one entire 14-ounce can of sweetened condensed milk. Be sure to check the labels—I’ve accidentally bought evaporated milk instead of sweetened condensed milk three times too many!
• Chocolate chips: I always like to splurge on the best chocolate chips at the store whenever I’m making a very chocolaty recipe. If they’re not accessible for you, regular chocolate chips are totally fine.
• Brown sugar: Brown sugar has a pleasant caramel-like flavor compared to granulated sugar. However, if all you have on hand is granulated sugar and you want to save a trip to the store, use it instead.
• Eggs: Baking with room-temperature eggs creates a better batter emulsion, resulting in more volume and a nicer structure. Take the eggs out of the fridge 30 minutes before starting the recipe or submerge them in warm (not hot!) water for 10 minutes.
• Canola oil: Canola oil provides fat and richness to the chocolate brownies with condensed milk. It’s a neutral-tasting oil, so it won’t overpower all the delicious chocolate flavors.
• All-purpose flour: You might’ve noticed that there isn’t a lot of flour in this brownie recipe. Less flour means more fudgy brownies. It’s a genius trick we learned from Katharine Hepburn’s brownie recipe!
• Baking powder: A little baking powder helps the brownies fluff up.

Directions

Step 1: Prepare the pan

Preheat the oven to 350°F. Line a 13×9-inch baking pan with parchment, letting the ends extend up the sides slightly.

Step 2: Melt the chocolate

In a large microwave-safe bowl, microwave the sweetened condensed milk and 1-1/4 cup chocolate chips on high until the chocolate is melted, about one minute. Stir the mixture until it’s completely smooth. Stir in the brown sugar.

Editor’s Tip: Microwave in 20-second increments, stirring between each, to avoid burning the chocolate. You could also melt the chocolate into the condensed milk using a double boiler.

Step 3: Mix the batter

Add the eggs, one at a time, stirring until each one is completely blended before adding the next. Stir in the canola oil and vanilla extract until blended.

In a small bowl, whisk together the all-purpose flour and baking powder. Stir the flour mixture into the brownie mixture.

Step 4: Pour into the pan

Spread the brownie batter into the prepared pan.

Sprinkle the top with the remaining 3/4 cup chocolate chips. If desired, sprinkle the top with flaky sea salt.

Step 5: Bake

Bake the brownies until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool the brownies completely to room temperature in the pan on a wire rack. Once cooled, remove the brownies from the pan by lifting them out with the parchment. Cut the brownies into bars and enjoy!

Recipe Variations

• Swirl inclusions into the batter: Zhuzh up the brownies by swirling peanut butter, Nutella, pistachio butter, salted caramel sauce or your favorite flavor of jam into the brownie batter right after you spread it into the pan and before adding the chocolate chips.
• Add other mix-ins: Love when brownies have a treasure trove of mix-ins? Me too! Feel free to add chopped nuts, Oreos, Reese’s, sprinkles or dried fruits into the brownie batter. You could also play around with other baking chips (for the topping only). Try white or dark chocolate, butterscotch, peanut butter or caramel chips.
• Finish with frosting: While brownies with sweetened condensed milk are definitely decadent in their own right, adding frosting turns them into pure indulgence. Allow the brownies to cool, then frost them with chocolate frosting or chocolate ganache.

How to Store Condensed Milk Brownies

Allow condensed milk brownies to cool to room temperature, then store them in an airtight container at room temperature for up to three days. You can store them in the fridge for up to five days, but they will dry out slightly.

Can you freeze brownies with sweetened condensed milk?

Yes, you can freeze chocolate brownies with condensed milk. Allow them to cool to room temperature, then transfer the pieces to an airtight container with parchment between the layers so they don’t stick together. Freeze for up to three months and thaw on the counter.

Condensed Milk Brownie Tips

Can you use evaporated milk instead of sweetened condensed milk?

No, you cannot use evaporated milk in place of sweetened condensed milk. The former is much more watery and has less sugar, so your brownies will not turn out thick and fudgy.

What’s the best baking pan for condensed milk brownies?

The best baking pan for condensed milk brownies is a metal pan. Avoid glass or ceramic pans as they take a long time to heat up and then hold on to the heat for too long. Your brownies will turn out overbaked with thick, crispy edges. Metal pans heat up and cool down quickly, making them ideal for baking brownies with sweetened condensed milk.

Can you swap in butter for the canola oil?

Yes, you can absolutely swap in butter for the canola oil. Melt 1/3 cup butter and allow it to cool slightly, then add it in when you would the canola oil. You can also use browned butter for a deeper, nuttier flavor. Just make sure to start with 1/2 cup butter, as some of the water content will evaporate. After browning the butter, measure 1/3 cup for this recipe.