Brownies made with sweetened condensed milk are the way to go if you want fudgy chocolatey Brownies! These sweetened condensed milk Brownies are dark, rich and decadent. With less sugar than traditional Brownies, the true taste shines through. ‘Special dark’ cocoa and Baileys chocolate chips (I wanted to give them a little Irish kick) provide the chocolate flavor in the Brownies. On the Chocolate and Cocoa Flavor Profile Map, the predominant flavor notes in these Brownies made with condensed milk are ‘dark sugars’, ‘plum’, ‘raisin’, ‘prune’, and ‘molasses’ (treacle).
With no additional sugar added, and sweetness coming only from the sweetened condensed milk and chocolate chips, the taste of cocoa goodness comes through. If you are a chocolate lover, you will love these easy condensed milk brownies!
Brownies Definition
Brownies are a baked milk or dark chocolate based sweet treat, eaten as a snack, or dessert. They can be cake-like or have a denser fudge-like center. Often baked in a square or rectangular pan, they are typically cut into squares. People usually have preferences as to the middle, edge or corner pieces. As a dessert, they are often served with a scoop of vanilla ice cream on top. Brownie recipes can be involved or easy. This is an easy Brownie recipe.
What Makes this Recipe Easy?
These chocolate Brownies with sweetened condensed milk are easy to make – why?
- this Brownie recipe with condensed milk uses fewer ingredients than most standard recipes for Brownies. A typical recipe requires 10 -12 ingredients for success, this recipe only needs 6! Even boxed Brownie mixes require at least 4 ingredients. Less ingredients to measure and use. (Less effort, quicker recipe)
- this recipe takes less time to complete, due to having fewer ingredients.
- the eggs do not need to be tempered. Tempering eggs means, a hot liquid, heated in a pot, is slowly poured into a bowl containing a room temperature egg. This slow addition of hot liquid allows the egg to acclimate to the new temperature without scrambling. Mix well and return the mixture back to the pot for further cooking (and thickening.)This procedure of tempering eggs ensures the eggs do not scramble with the sudden onset of heat. Eggs do not need to be tempered in this recipe.
- this condensed milk Brownies recipe uses only one bowl from start to finish, so less washing up to do.
- no stand or hand mixer or other special equipment is needed, just a whisk or wooden spoon if you prefer.
- an easy way to remember the ingredients is 8:8:4:4:2:1 & done:
8 oz butter + 8 oz chocolate chips + 4 oz cocoa powder + 4 oz flour + 2 eggs + 1 can of sweetened condensed milk and done!
This recipe for brownies with condensed milk is not only easy, but the best with over the top flavor and fudginess!
What Makes These Brownies Fudgy?
Have you ever asked ‘What can I do with a can of condensed milk?’ I have. Now I have an answer. Use a simple can (any 14oz brand) of sweetened condensed milk to add rich, fudgy sweetness to Brownies. Some recipes for Brownies require water. Moisture is needed as the inclusion of eggs and butter do not give enough moisture. Other recipes require milk, which is better because not only does it deliver the necessary moisture, but it also delivers more flavor. The best way to add moisture is using sweetened condensed milk, which adds the most flavor, makes them moist and gives them the highest level of fudginess, due to the higher fat content in the condensed milk.
Besides using sweetened condensed milk to give Brownies a fudgy texture, fudginess ultimately comes from the cocoa used and the amount. (See images directly below, to see how cocoa content affects fudginess and color.) I used a ‘Special Dark’ cocoa powder which was 100% cocoa and explains why these Brownies appear to be almost black. Do not use drinking chocolate which contains sugar and dried milk.
No baking powder or other raising agent is added to this recipe. The presence of baking powder produces a more cake-like Brownie, whereas omitting the baking powder allows them to be more fudgy.
With minimal effort these Easy Fudgy Condensed Milk Brownies deliver the maximum output of chewy, fudgy, chocolate decadence.
The images above show how using different amounts of the same cocoa powder affect the color and fudginess of Brownies. The darker Brownies used 20% more cocoa powder.
Brownies Ingredients
Let’s chat about what typically goes into Brownies. These are condensed milk Brownies with cocoa powder, they differ than those made with milk and chocolate (shaved, pieces or melted). Bon Appetit wrote an excellent piece why cocoa Brownies are better than chocolate Brownies.
Brownies need a little liquid added to the batter. Most recipes call for milk, but the addition of condensed milk provides the Brownies with the necessary sweetness and a creamier alternative to milk.
Brownies are either fudgy or cake-like. These Brownies are fudgy. There is no baking powder in this recipe, it acts as a raising agent. It was intentionally omitted to create a desired fudgy and dense center.
This sweetened condensed milk Brownie is oil- free. Butter is the chosen fat as it introduces a superior flavor and a melt-in-your-mouth fudgy texture.
- Butter: salted: Kerrygold would be ideal!
- Eggs: large, room temperature.
- Condensed milk: any brand, don’t use reduced fat.
- Flour: all purpose / plain.
- Cocoa: 100% cocoa, as dark as possible. I used ‘special dark natural and dutched cocoas.’
- Chocolate chips: semi sweet. I used Baileys brand of semi sweet (non alcoholic) Irish Cream flavored chocolate chips.
How to Make Brownies Step by Step
Cut the butter into small chunks, this will allow the butter to melt more evenly and faster in the microwave.
Melt the butter in the microwave. If it has a few lumps of butter still, whisk the butter, there will be enough residual heat to melt it all.
Add in the can of sweetened condensed milk.
Whisk in the eggs and blend well.
Sift the cocoa through a fine mesh sieve, then mix into the mixture.
Again sift in the flour. Don’t mix just yet. Over mixing flour will toughen the batter.
Add the chocolate chips and mix everything until well blended.
Position the baking container on a piece of parchment paper.
Measure and cut away the corners of the paper.
Lay the paper flat in the baking container, make sure all four walls are lined with paper.
Transfer the Brownie mixture into the baking container.
Spread evenly, ensuring there is Brownie batter in all of the four corners. Optional: place the Brownie batter in the refrigerator to rest overnight, this will provide a crust and more fudginess. I did not do this. Bake in a 350 degrees F / 180 degrees C oven for 20 – 25 minutes.
Check out the video to see just how easy these Brownies are to remove from the baking tin when using parchment paper!
Flexibility with Ingredients
Substitutions for this Brownie recipe include:
- Use 6 oz oil instead of 8 oz salted butter. Add a generous pinch of salt to the batter when using oil.
- Dulce de Leche can replace condensed milk for an even more decadent result. Use this recipe to make some or purchase Dulce de Leche caramel at the supermarket.
- A cocoa powder with a lower cocoa content is worth considering if you don’t want your Brownies to be too chocolatey. As mentioned above, I used a ‘Special Dark’ cocoa powder which heightened the fudgy factor of the Brownies and explains why they appear to be almost black. You can use a milk chocolate mix for a lighter version of these Brownies, but do not use a sweetened mix.
- Use any type of chocolate chip. I had fun adding the Baileys Irish Cream flavored chocolate chips.
Substitute ingredients, or add some ingredients, such as:
- Vanilla extract / essence is the most obvious add in. Add 1 tbsp to the Brownie batter, this will definitely enhance the flavor!
- Sugar: if you think this recipe is not sweet enough, then add between 2-4 oz of granulated sugar before adding the condensed milk, continue on with the recipe.
- Add nut butters to enhance flavor and texture. Add 2 tbsp of peanut butter or almond butter to the batter before adding the dry ingredients. Though technically not a nut butter, Nutella is also an option, again add 2 tbsp before adding the dry ingredients.
- Espresso powder, just 1 tsp is all it takes to enhance the richness of these Brownies. It also adds to the bittersweet flavor profile.
- Thick viscous sauces such as fudge and caramel will provide additional sweetness and fudginess. Only add 1-3 tbsp of these sauces. Add to the batter before adding the dry ingredients.
- Syrups like blackstrap molasses (in the U.S.), treacle and golden syrup (in Ireland and UK) will add sweetness to the Brownies. Use only 1-2 tbsp.
Adding or removing any ingredient to and from the original recipe, will adjust the nutritive value, calorie count, color, texture and taste of the Brownies.
A Tip From Me
Here’s a few tips for a more successful Brownie recipe experience:
- Sift both the flour and cocoa powder. Cocoa powder is notoriously known for having lumps. These lumps require a lot of whisking and mixing to remove them. If you mix non-sifted cocoa powder and flour into the batter and whisk until all the lumps disappear, this only strengthens the gluten in the flour and causes the batter to become tough.
- Use a metal pan for baking. Metal pans, specifically aluminum, absorb and transfer heat more consistently and evenly than glass. Line the metal pan with wax, greaseproof or parchment paper. See the instructions above to see how this is done. If you only have a glass (pyrex) pan, then line it with foil and brush the foil with oil. The foil will evenly distribute the heat and the oil will prevent the Brownies from sticking.
- Place Brownies on the middle rack of the oven to bake. This ensures an even air flow surrounding the baking pan.
- Visual cues will tell you when the Brownies are sufficiently baked. Surface cracking will appear, and the center will become less jiggly. A sure way of knowing is to use a digital thermometer. Place the probe into the center, full baked fudgy Brownies will have a reading of between 165 – 180 degrees F (74 – 82 degrees C.)
- Let these milk Brownies cool before cutting. Cut them with a plastic knife or a ceramic knife for a smoother, cleaner cut.
Got Questions?
I’ve got answers – hopefully!
Allowing Brownie batter to rest has its benefits. Storing prepared brownie batter in a bowl overnight in the refrigerator (resting) will produce a richer, fudgier, gooey center, the flavor will also be intensified but overall the changes in flavor and texture are relatively small, so it’s not really worth it. If it helps you to prepare these Brownies a day ahead, then by all means make them and allow them to rest overnight before baking.
Line a metal Brownie pan with parchment. This will help when removing them from the pan. Scroll up to the video above, to see just how easy the Brownies came out of a baking pan lined with parchment. If using a glass baking pan, line this with foil and then brush a light film of high temp oil, such as avocado oil over the foil for an easy Brownie release after they have cooled.
Easy Fudgy Condensed Milk Brownies From Scratch
Ingredients
- 8 oz salted butter I used Kerrygold Irish butter.
- 1 can sweetened condensed milk 14 oz can.
- 2 eggs large, room temperature
- 4 oz cocoa powder use extra dark
- 4 oz flour all purpose / plain
- 8 oz chocolate chips I recommend semi sweet.
Instructions
- Melt the butter in the microwave.
- Add in the can of sweetened condensed milk.
- Whisk in the eggs and blend well.
- Sift the cocoa through a fine mesh sieve, then mix into the mixture.
- Sift in the flour. Don't mix just yet.
- Add the chocolate chips and mix everything until well blended.
- Line baking container with parchment paper.
- Transfer the Brownie mixture into the baking container.
- Spread evenly, ensuring there is Brownie batter in all of the four corners.
- Bake in a 350 degrees F / 180 degrees C oven for 20 – 25 minutes.
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