Condensed Milk Brownies

Name: Condensed Milk Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 4 ounces unsweetened chocolate (chopped); 12 tablespoons unsalted butter (plus more for greasing pan); 14 ounces sweetened condensed milk; ½ cup granulated sugar; ¼ cup dark brown sugar (packed); 2 ½ teaspoons vanilla extract; 2 large eggs (room temperature); 1 large egg yolk (room temperature); ½ cup all-purpose flour; ¼ cup cocoa powder; ½ teaspoon salt; ⅓ cup semi-sweet chocolate chips; ⅓ cup sweetened condensed milk; 1 tablespoon butter; ¼ cup semi sweet chocolate chips; ¼ teaspoon vanilla extract

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These sweetened condensed milk brownies are super rich and fudgy. Condensed milk makes these brownies extra moist and delicious! They’re topped with an easy condensed milk hot fudge sauce!

These sweetened condensed milk brownies are super chocolatey and gooey. They’re also super simple to make.

This was inspired by my Condensed Milk Chocolate Chip Cookies. I loved the sweetness and richness condensed milk added to these cookies. I knew brownies made with condensed milk would be equally amazing!

If you are looking for more brownie recipes, try my Cookie Dough Brownies and these Brown Butter Brownies!

WHY YOU WILL LOVE THESE

Sweetened condensed milk– If you like trying new brownie recipes, you will love brownies with condensed milk! Thick, rich sweetened condensed milk makes these brownies very moist and delicious!
Chocolatey brownies– These brownies are made with melted chocolate, cocoa powder, chocolate chips and hot fudge sauce!
Easy to make- You do not need a mixer to make the brownies. Both the brownies and hot fudge sauce are super easy to make!

Brownies drizzled with a knife and bowl of chocolate chips next to them.

INGREDIENT NOTES

Below are some useful notes about some ingredients used in this condensed milk brownie recipe. See recipe card for full list of ingredients and their quantities.

Sweetened condensed milk– Sweetened condensed milk adds additional sweetness. It also adds fat and makes these brownies extra rich and moist! I use store bought sweetened condensed milk. To make your own, try this Homemade Sweetened Condensed Milk recipe by Add a Pinch!
Butter-Use unsalted butter. The butter is going to be melted, so it doesn’t need to be room temperature.
Unsweetened chocolate-Use good quality chocolate from the baking aisle. Unsweetened chocolate helps us control how sweet these brownies will be.
Sugar-This recipe calls for both granulated and brown sugar. I recommend using dark brown sugar for this recipe.
Whole eggs and 1 egg yolk- The added egg yolk helps make the brownies extra rich and fudgy. Make sure eggs are room temperature so they best incorporate into the batter. Use large eggs.
Cocoa powder-I used regular cocoa powder for these condensed milk cocoa powder brownies.
Chocolate Chips– Use semi-sweet chocolate

Small plates and bowls filled with baking ingredients.

INSTRUCTIONS

Here are the instructions on how to make brownies with condensed milk. Please see recipe card below for full instructions including measurements.

Step 1: First, melt the butter and sweetened condensed milk. Once butter has melted, remove from heat.

Step 2: Next, add the chopped unsweetened chocolate to the melted butter mixture. Stir until chocolate has melted. Set aside.

Melted butter in a small saucepan with a spatula in it and some chopped chocolate.

A saucepan with condensed milk, butter, chocolate and a spatula in it.

Step 3: Beat the sugars, eggs, egg yolk and vanilla extract.

Step 4: Pour the chocolate mixture into the egg mixture. Stir to combine.

A glass mixing bowl with batter in it and beaters nearby.

A small saucepan with melted chocolate and a spatula in it.

Step 5: Sift in the cocoa powder, salt and flour. Stir until just combined. Avoid overmixing!

Step 6: Pour mixture into the prepared pan. Sprinkle chocolate chips on top.

Step 7: Bake 25- 30 minutes. Remove from oven and cool completely in pan.

Chocolatey brownie batter in a glass mixing bowl with a spatula.

Step 8: Make the quick hot fudge sauce. Melt the butter and sweetened condensed milk in a medium sized saucepan. Add chocolate chips and stir constantly until the chocolate has melted. Remove from heat. Stir in the vanilla.

Step 9: Drizzle the sauce over brownies. Pour or spread the warm sauce over the cooled brownies. Slice and enjoy!

A small saucepan with chocolate fudge sauce and a red spoon in it.

A closeup of chocolate brownies with chocolate chips and chocolate sauce on top.

Hint: Chocolate sauce can be made ahead of time. Store it in an airtight container in the refrigerator. Reheat it in short bursts in the microwave until slightly warmed and smooth.

Brownies cut into squares on parchment paper with a knife nearby.

SUBSTITUTIONS

Chocolate chips- instead of semi-sweet chocolate chips, try white chocolate, dark or milk chocolate chips! You could also top them with Reese’s Pieces or M&Ms!
Cocoa powder – instead of regular cocoa powder, you can use Dutch Process cocoa powder. Dutch process cocoa powder adds both a nice color and flavor
Chocolate fudge sauce– use caramel sauce or slightly melted Nutella to drizzle over the brownies!

Readers sometimes ask me “can you make brownies without eggs?” I haven’t made these brownies without eggs. If you’re looking for a good vegan brownie recipe, try these Best Ever Vegan Brownies by Nora Cooks!

Brownies with chocolate chips and chocolate sauce on top cut into squares.

VARIATIONS

8×8 inch pan – these brownies can be made using a 9 x 9 inch pan. They will be a little thinner, but equally delicious!
Flaky sea salt– it’s not specified in the recipe, but you can never go wrong with a sprinkle of flaky sea salt! A little sea salt on top of the baked brownies will bring out all the chocolate flavor!

See my Avocado Brownies for a healthier brownie recipe made with less fat and sugar!

A close up of a brownie with chocolate sauce on top.

FAQ

Can you freeze brownies?

Yes! Wrap leftover brownies tightly with plastic wrap and/or place them in an airtight container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.

Should brownies be cakey or fudgy?

I think this is a personal preference. Like most people, however, I prefer fudgy brownies!

Do you cut brownies hot or cold?

Warm brownies are so delicious, but it’s best to cut brownies when they have cooled completely. This allows the brownies to set and makes it easier to cut them.

Fudgy brownies drizzled with hot fudge sauce.

STORING AND FREEZING

These condensed milk chocolate brownies should be stored at room temperature in an airtight container. They last up to 4 days.

FREEZING

Freeze these condensed milk chocolate brownies in plastic wrap or an airtight container for up to 3 months. Allow to thaw 1 hour at room temperature or overnight in the refrigerator.

A brownie topped with sauce with a bite taken out of it.

EXPERT TIPS

Avoid overmixing! Overmixing lets more air into the batter and gives you cakey brownies. For fudgy brownies, mix with a spatula until dry ingredients just disappear.

Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.

Allow brownies to cool before cutting. It’s best to allow brownies to cool completely or for at least 30 minutes.

MORE BROWNIE RECIPES TO TRY

For more delicious brownie recipes, try my Edible Brownie Batter, these Caramelized White Chocolate Brownies, and my Peanut Butter Swirl Brownies!