Easy Fudgy Condensed Milk Brownies Recipe
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 these will be your go-to recipe 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!
Servings: 16
Equipment
- 8x8 metal pan
- hand mixer or whisk
Ingredients
- 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
Instructions
- 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.
Notes
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.