These sweetened condensed milk brownies are rich, fudgy, and perfectly sweet! This one-bowl brownie recipe is easy to make and irresistibly good.
If I'm anything in life, it's a chocolate person. Dark, rich, and fudgy chocolate. Naturally I adore brownies, and my standards are exceedingly high for them.
A dry, cakey brownie just won't do, and these sweetened condensed milk brownies are anything but. They're gooey, intensely dark, and packed with semi-sweet chocolate chips!
If you have an extra can of sweetened condensed milk lying around and you're not sure what to do with it, look no further! Condensed milk brownies are always the answer.
Why you'll love it
- One-bowl recipe - Super simple recipes are super awesome! These brownies are made in one bowl and take less than 10 minutes to pop in the oven. Yes, please!
- Irresistibly rich - I'm a die-hard member in the fudge-brownie camp. If I wanted them cakey, I'd just make chocolate cake. These condensed milk brownies are gooey, fudgy, and never dry!
- Easy to customize - Add whatever mix-ins you like! No rules here.
Butter - I always use unsalted for baking. It gives you control over the amount and quality of salt. If you only have salted butter, just omit the salt from this recipe.
Dark chocolate - For a deeper chocolate flavor! I recommend Ghirardelli chocolate chips. This is one ingredient I don't buy the store brand, because the quality is lower.
Sugar - But not much, because the sweetened condensed milk adds plenty of sweetness.
Sweetened condensed milk - For an ultra rich and decadent brownie! You can find sweetened condensed milk near the evaporated milk in the canned milk aisle. Be sure to use sweetened condensed milk and NOT evaporated milk.
Dark cocoa powder - I LOVE dark cocoa powder (or dutched cocoa). It has a mellow flavor, dark color, and ultra chocolatey flavor. I use Hershey's dark cocoa powder and you can find it right next to the regular cocoa powder.
Eggs - They provide structure and richness. Without them, the brownies would just fall apart. Always use large eggs unless otherwise specified.
All-purpose flour - Brownies don't need much. The more flour in a recipe, the cakier the brownies will be. If you have celiac disease, swap the flour with Bob's Red Mill's 1:1 Gluten-Free Baking Flour.
Baking powder - Causes the brownies to rise slightly in the oven, then sink a bit when they cool for a nicely cracked top.
Salt - A pinch of salt enhances the chocolate flavor.
Chocolate chips - Don't skimp on the chocolate chips! It adds extra melty, gooey goodness. I used semi-sweet chocolate chips, but you could use milk chocolate chips as well.
How to make condensed milk brownies
Always preheat your oven first and prepare the pan. Spray an 8x8 inch baking pan with nonstick cooking spray.
Melt butter & chocolate
In a large microwave-safe bowl (don't use metal!), add the butter and chocolate. Microwave in 20-second increments until melted, then stir until smooth.
Add the sugar
Add the sugar. sweetened condensed milk, and dark cocoa powder to the mixture. Stir until incorporated.
Add the eggs
In a small bowl, lightly whisk the eggs with a fork. This step prevents you from overmixing when you add them to the batter.
If you mix the brownie batter too much, it will make the brownies cakier.
Add the dry ingredients
Add the all-purpose flour, baking powder, and kosher salt to the batter. Mix until just incorporated, then stir in the chocolate chips.
Bake the brownies
Pour the batter into the greased baking pan. Sprinkle with chocolate chips, then bake for 30 to 32 minutes, or until the outsides are set and the inside is slightly underdone.
Let the condensed milk brownies cool before you slice them, then enjoy!
Variations & Substitutions
Toppings: You can swirl peanut butter or raspberry jam into the tops of the brownies before you bake them! Or add a ganache frosting after they're baked and cooled.
Mix-ins: Swap the semi-sweet chocolate chips with walnuts, pecans, white chocolate chips, crushed Oreos, chopped chocolate candy, or M&M's.
Gluten-Free: These brownies are easy to make gluten-free! Just swap the all-purpose flour with Bob's Red Mill's 1:1 Gluten-Free Baking Flour and use gluten-free chocolate chips.
Storage & Freezing
How to store brownies
Let the brownies come to room temperature before you place them in an airtight container. Store on the counter for up to 3 days or in the refrigerator for up to a week.
How to freeze brownies
Fudge brownies are freezer-friendly! I like to cut them into squares, then place the squares on a half sheet pan or plate.
Place the plate in the freezer and once the brownies are hard, transfer them to a Ziplock bag. Freeze for up to 3 months. Thaw on the counter or microwave until defrosted.
- Don't overbake the brownies! It's okay if the center of the pan is slightly jiggly. The brownies should be mostly cooked, but not all the way. They will set up as they cool. If the center is very jiggly, add a few more minutes.
- Let them cool before you slice them. If you try to slice the brownies right away, they will fall apart and be too gooey. Let them cool for at least 30 minutes before you slice them.
- Brownies get fudgier as they cool. My husband likes his brownies warm and they taste delicious that way, but the longer you let them sit, the fudgier they will get.
- Don't overmix the brownie batter! Doing so incorporates air into the batter, giving you a lighter textured brownie.
The short answer is flour. The more fat and less flour the brownies contain, the fudgier they will be. On the opposite side, cakey brownies have more flour!
Yes, in fact sweetened condensed milk is a main ingredient in many popular treats like key lime pie, seven layer bars, tres leches cake, and fudge!
If you want neat squares and smooth lines, it's best to let the brownies cool completely before you slice them. If you refrigerate the brownies, they will be even easier to cut! Just make sure to let them come to room temperature before you dig in! Use a sharp serrated knife to cut them into squares.
More Crave-Worthy Treats
- Fudgy Almond Flour Brownies
- Fudgy Edible Brownie Batter
- One bowl Gluten Free Brownie Recipe
- Oreo Chocolate Chip Cookies
- Chocolate Chip Marshmallow Cookies
Sweetened Condensed Milk Brownies
- 8x8 inch square pan
- Mixing bowl
- Measuring cups & spoons
- 10 tablespoons (5 ounces) unsalted butter
- ¼ cup dark chocolate chips
- ⅓ cup sugar
- 14 ounces sweetened condensed milk
- ½ cup dark cocoa powder I used Hershey's dark
- 2 large eggs
- ½ cup + 2 tablespoons all-purpose flour or Bob's Red Mill's 1:1 Gluten Free Baking Flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup semisweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit. Spray an 8 by 8 inch square baking pan with nonstick cooking spray. In a small bowl, lightly whisk the eggs.
- In a large microwave-safe bowl, melt the butter and dark chocolate chips in 20-second increments until smooth and melted.
- Add the sugar, sweetened condensed milk, and dark cocoa powder to the bowl. Carefully mix until well incorporated.
- Add the eggs and stir until incorporated.
- Add the all-purpose flour, baking powder, and kosher salt to the bowl. Stir just until incorporated. Don't overmix.
- Stir in the semisweet chocolate chips.
- Pour the batter into the greased pan and sprinkle with a few more chocolate chips. Bake in the oven for 30 minutes. The middle should jiggle just slightly.
- Wait for the brownies to cool before you slice them! Enjoy.
What type/brand of chocolate chips did you use in the video? They look large.
I used Ghirardelli dark chocolate chips.