Condensed Milk Brownies

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These Condensed Milk Brownies are just the right amount of sweet plus very chocolatey and fudgy! One brownie will fulfill every sweet tooth – you taste the milk chocolate, chopped pecans and fudgy goodness in every bite!

What You Will Love About Brownies made with Condensed Milk

These brownies have a nice, fudgy flavor because there’s not a ton of flour and you’ve got yummy “fats” in there like the butter, chocolate chips and – the magic ingredient – the sweetened condensed milk!

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Condensed Milk Brownie Ingredients

These brownies have a thick, fudgy texture you can sink your teeth into! (No cakey brownie here!) Here’s what you’ll need to get started:

14 oz can sweetened condensed milk
1/2 cup salted butter – I always use salted but you could use unsalted butter as well
1/2 cup milk chocolate chips – use what you have! I had an open bag of milk chocolate and they were delicious in these brownies!
1 large egg
1/4 cup brown sugar
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder – this helps with leavening so they do rise a little
1/4 cup unsweetened cocoa powder
1/2 tsp coarse sea salt
1/4 cup pecans chopped – walnuts would be great too!

How to Make Chocolate Brownies with Condensed Milk

These chocolatey, chewy brownies are great with vanilla ice cream – so let’s get started making them!

PRO TIP: Recommend fill sink with hot soapy water for all bowls & utensils – this batter is like glue!
Line a 9 x 9-inch baking pan with parchment paper allowing the ends to extend over two of the sides. Spray lightly with non-stick cooking spray and set aside. Preheat the oven to 350 degrees Fahrenheit.
Melt the condensed milk and room temperature butter together in a large skillet (or saucepan) over medium heat, stirring frequently with a spatula.
Once the butter has melted, turn heat to lowest setting and stir in half of chocolate chips until chips are mostly melted. Turn off heat and let chocolate mixture cool slightly for 2-3 minutes.
In a large bowl, with an electric mixer at a medium-high speed, beat together egg, brown sugar and vanilla for 20 sec. Pour chocolate mixture into egg mixture and whisk until combined.
In a separate small bowl, whisk together flour, baking powder, cocoa and salt. Add to chocolate mixture and, using a rubber spatula, stir just until combined.
Pour brownie batter into the prepared baking dish.
Sprinkle remaining 1/4 cup chocolate chips and chopped nuts over the top.
Bake for 30 minutes at 350ºF or until a toothpick inserted into the center comes out with some crumbs clinging to it. The brownies will continue to bake as they cool.
Cool completely before using the parchment paper to lift the brownies from the pan and cutting.

Tips, Tricks & FAQs

Can you drink condensed milk alone?

Oh my – I wouldn’t! It’s really thick and sweet.

Can you use condensed milk in baking?

Yes definitely! When you heat it – it turns into dulce de leche – which is that thick, caramel-like deliciousness. So – when adding it to your baking – you’re adding that rich yum right to the brownie!

How do you store and reheat leftover brownies?

Store leftover brownies in an airtight container up to a week. You can also wrap the brownies tightly with plastic wrap or aluminum foil and then place in freezer bags and freeze up to three months. Leave out for a couple of hours and they should be ready to eat!

Variations

Chocolate – I had milk chocolate – so that’s what I used but swapping out semi-sweet chocolate chips or adding in some peanut butter chips would be delicious!
Additions – I used pecans (because it’s what I had – are you sensing a theme?) but I could imagine almonds & coconut for an almond joy taste! Or add spoonfuls of raspberry jam and swirl them through the top
Vegan – A few swaps: condensed milk for coconut condensed milk, egg for applesauce and plant-based butter and you can create a vegan treat

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