Finding the perfect brownie recipe can sometimes be a challenge. Some people like a cakey brownie, while others love fudgy brownies. If you lean towards the later than this condensed milk brownies recipe will be your go-to when you need a sweet treat. These chocolatey brownies have that perfect gooey-chewy center and slightly blistered top, which is my definition of the perfect brownie recipe!
Why These Brownies Are The Best!
If you are a fan of fudgy chocolate brownie, then this is your recipe! These condensed milk brownies are loaded with chocolate and just enough sweetness!
When developing this recipe, I did a lot of brownie research. Yes, reading on what really makes a brownie, a brownie. One of the main differences between fudge and a brownie, is flour. Fudge has no all purpose flour while brownies do. If you like cakey brownies you can add an additional 2 tablespoons of flour to this recipe, but I do not recommend any more than that.
Brownies also do not have a leaving agent, so no baking powder or soda is needed for this recipe. That's also why I do not over mix the eggs and sugar. The eggs can create a rise of their own.
What I was wanting was that crackly top and fudgy inside that sticks to your teeth and makes you reach for that glass of milk. Well, after a few attempts, I found absolute brownie perfection! Bake up a batch and thank me later.
Table of contents
WHAT IS CONDENSED MILK?
Condensed milk is a shelf-stable milk product. During the manufacturing process, milk is heated until 60% of its water content has been evaporated. Then it has a high amount of sugar added to the milk before it is canned. This process gives condensed milk a long shelf life.
Condensed milk adds sweetness to baked goods without the added moisture of milk. This gives these brownies a rich and fudge-like texture, that will make you grab that glass of milk!
hand mixer or a whisk- There is really no need to pull out your stand mixer. You can mix this with an electric hand mixer or even just use a whisk.
8x8 square pan-use a metal pan for your brownies. It will cook more evenly than glass or ceramic.
condensed milk- a shelf-stable milk product that is found in the baking isle at most grocery stores. I used Eagle brand sweetened condensed milk for the brownie recipe.
semi-sweet chocolate- lets face it, with this recipe it all comes down to the chocolate! Do not skimp here. I bought Ghirardelli semi-sweet baking bars. These chocolate bars are 60% cacao bittersweet chocolate, which give these brownies an extra rich and delicious flavor. I was wanting a rich chocolate flavor that I couldn't get from just regular cocoa powder.
Make sure that you do not buy bakers chocolate, because that is 100% cacao, which is unsweetened chocolate. While we want these to be dark chocolate brownies, that would make the brownies slightly bitter.
powdered sugar- I used powdered sugar in place of white sugar or brown sugar because it dissolves quicker so that there are no sugar crystals remaining in the baked goods. This prevents you from over mixing the ingredients.
unsalted butter- I prefer to use unsalted butter, because then I can add what I feel is the appropriate amount. Feel free to use salted butter if that's what you have on hand and omit the salt from the recipe.
Preheat your oven to 335 degrees Fahrenheit. Lightly grease a 8x8 baking dish with butter and line with parchment paper. This will make it easier to lift the brownies out of the pan to cut into squares.
Heat a small sauce pan over medium heat. Melt the butter and add the broken pieces of chocolate to the butter. Use a whisk to stir the melting chocolate into the butter and whisk in the espresso powder. Remove the chocolate from the heat and allow to cool slightly.
In a large bowl use an electric mixer or hand mixer to beat the eggs slightly. It's important to not over mix the eggs and sugar because eggs actually create leavening. Mixing creates tiny air bubbles in the eggs which will expand in the heat of the oven. This is great for cakes, but not what we want in our fudgy brownie. Next add the condensed milk and vanilla extract to the egg mixture.
Make sure the melted chocolate has cooled enough to add to the egg mixture, (we do not want scrambled eggs). Use the hand mixer to incorporate the chocolate.
Next mix together the all-purpose flour with the salt. Use a spoon or spatula to slowly mix the dry ingredients into the chocolate mixture. Do not over mix, just stir until combined and no white streaks of flour remain.
The chocolate chips are optional. I like to use semi-sweet chocolate chips in these brownies. Sometimes I add them to the batter or just on top of the batter before baking.
Pour the brownie batter into the baking dish that is lined with parchment paper. Use a rubber spatula to spread evenly. Sprinkle the top of the brownies with a few more chocolate chips and a little pinch of salt if you like before baking.
I tested these brownies at 350 degrees and found that the slightly lower temperature at 335 degrees Fahrenheit was the best temperature. I also found that they baked a little more evenly and the edges did not bake too quickly.
Now I know that once these brownies come out of the oven, you will want to dig in. But I urge you to resist the temptation from the wonderful aroma of chocolate and let these cool before cutting them. The reason is that the secret to perfect brownies is to cook them a little under done, so that the residual heat of the pan will continue to cook them after you remove them from the oven.
I found the perfect time to be somewhere between 37-39 minutes. When you test with a toothpick it will not come out clean like a muffin, but you also won't have runny batter.
Allow the brownies to cool on a wire rack for 2 hours. This is the best way to get a clean cut on the brownies. Use the parchment paper to lift the brownie out of the pan an place on a cutting board. Use a sharp knife to cut the brownies, wiping the knife clean with a paper towel after each cut.
- Use good quality chocolate for the best brownies.
- Always bring butter and eggs to room temperature before baking.
- Cook in a 335 degree oven for the best results.
- Allow to cool for at least 2 hours before cutting.
How to Store
Store leftover brownies in an airtight container on your counter for 3-4 days. You can also freeze any leftover brownies by wrapping in plastic wrap and storing them in an airtight container in the freezer for up to 3 months. To thaw brownies, leave out at room temperature.
Fudgy brownies have more butter and chocolate added, while cakey brownies have more flour.
Homemade brownies have melted chocolate bars and butter that add to the rich flavor of brownies, while a box mix is made of cocoa powder and requires vegetable oil.
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Easy Fudgy Condensed Milk Brownies Recipe
- 8x8 metal pan
- hand mixer or whisk
- ½ cup unsalted butter, 1 stick
- 8 ounces semi-sweet chocolate, broken into pieces
- 1 teaspoon instant espresso powder
- 1 cup powdered sugar
- 2 large eggs
- 1 (14 ounce) can condensed milk
- 1 teaspoon vanilla extract
- ½ cup + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ cup chocolate chips
- Preheat oven to 335 degrees Fahrenheit. Grease a 8x8 baking pan with butter and line with parchment paper so that it is slightly overhanging the edges on one side.
- Melt butter in small sauce pan over medium heat. Add chocolate pieces to melt, using a whisk to stir the chocolate into the melted butter. Whisk in the espresso powder. Set the chocolate mixture aside to cool.
- In a separate bowl, beat the eggs and powered sugar. Do not over beat, because that will create more air in the egg which causes leavening. Add the condensed milk and vanilla extract and mix to incorporate.
- Stir chocolate mixture into condensed milk. Use a spatula to fold in the flour, salt and chocolate chips.
- Pour the batter into the prepared baking pan. Bake in a preheated oven for 37-39 minutes. Use a toothpick to check the center of the brownie. The toothpick will not be completely clean, but will not have runny batter.
- Allow the brownies to cool for 2 hours in the pan on a wire rack before cutting. Store the brownies at room temperature in an airtight container for 3-4 days.