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!
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!
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
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.
Step 3: Beat the sugars, eggs, egg yolk and vanilla extract.
Step 4: Pour the chocolate mixture into the egg mixture. Stir to combine.
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.
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!
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.
- 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!
- 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!
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.
I think this is a personal preference. Like most people, however, I prefer fudgy brownies!
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.
STORING AND FREEZING
These condensed milk chocolate brownies should be stored at room temperature in an airtight container. They last up to 4 days.
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.
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
Condensed Milk Brownies
- 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
Hot Fudge Sauce
- ⅓ cup sweetened condensed milk
- 1 tablespoon butter
- ¼ cup semi sweet chocolate chips
- ¼ teaspoon vanilla extract
- Grease an 8 by 8 square pan with butter. Line all sides with parchment paper. Leave an overhang on at least two sides. Butter the parchment paper. Set aside.
- In a medium saucepan, melt the butter and sweetened condensed milk over medium heat. Stir often until butter has melted. Remove from heat.
- Add the chopped unsweetened chocolate to the melted butter mixture. Stir until chocolate has melted. Set aside and allow to cool slightly.
- Preheat oven to 350 Fahrenheit.
- In the bowl of an electric mixer or a large mixing bowl using a handheld mixer, beat the sugars, eggs, egg yolk and vanilla extract on medium high for 3 minutes.
- Pour the slightly cooled butter-chocolate mixture into the egg mixture. Stir with a rubber spatula. Sift in the cocoa powder, salt and flour. Stir with a spatula until just combined. Avoid overmixing.
- Pour mixture into the prepared pan. Sprinkle the chocolate chips on top. Bake 25- 30 minutes. Remove from oven and cool completely in pan. Top with chocolate sauce. Slice and enjoy!
Hot Fudge Sauce
- Melt the butter and sweetened condensed milk in a medium sized saucepan over medium heat.
- Once the butter has melted, stir in the chocolate chips and stir constantly until the chocolate has melted. Remove from heat.
- Stir in the vanilla.
- Drizzle or spread the sauce over brownies while the sauce is still warm. Enjoy!