These Sweetened Condensed Milk Brownies are stick to your teeth fudgy. They are also very rich so a little goes a long way. My secret for ultra-rich and fudgy brownies is sweetened condensed milk. If you have ever made two ingredient fudge by melting together sweetened condensed milk and chocolate chips you are well on your way to making these amazing gooey brownies.
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Using both melted chocolate and cocoa powder, plus a minimal amount of flour, and adding sweetened condense milk creates unbelievably fudgy brownies.
Sweetened Condensed Milk: Sweetened condensed milk adds additional fat, sweetness and moisture. Keeping these brownies moist and fudgy.
Unsalted Butter: Using butter instead of oil adds a rich buttery flavor.
Semi-Sweet Chocolate Chips: Semi-sweet chocolate gives the best balance between bitter chocolate flavor and sweetness. You could also use milk chocolate for a sweeter brownie.
Brown and White Sugar: Both brown and white sugar are used. Brown sugar adds moisture along with some delicious caramel notes. White sugar ensures a crunch shiny crust on top.
Whole Large Eggs + an Extra Egg Yolk: Eggs act as a binding agent and also add structure and leavening. There are no chemical leaveners in these brownies ensuring that they remain thick and fudgy rather than cakey. The extra fat from the additional egg yolk adds extra richness to the brownie.
Vanilla Extract: Make sure to use pure vanilla extract not imitation vanilla extract.
All-Purpose Flour: All-purpose flour is the perfect flour for these brownies. There isn’t much flour in these brownies and all-purpose flour adds just enough structure. way to go here. When adding the flour you want to be careful to not over-mix the batter. Over-mixing creates gluten which will develop into a tougher brownie.
Dutch Process Cocoa Powder: Cocoa powder has more cocoa solids and therefore more chocolate flavor than any other type of chocolate. By adding just a little cocoa powder we are able to bump up the chocolate flavor without drying out the brownies. You could use regular cocoa powder but I prefer the smooth flavor and dark color of dutch process cocoa powder.
Kosher Salt: Just a little bit of salt enhances the chocolate flavor and sweetness.
- 9×9 metal baking pan
- Medium saucepan
- Stand mixer or hand mixer
- Mixing bowl: These are my favorite mixing bowls. They come in a huge range of sizes, nest together for easy storage, and are easy to clean.
- A whisk
- A rubber spatula This one is my favorite. It is comfortable to hold and isn’t too floppy.
- Measuring spoons and cups
- Kitchen Scale: For the most accurate measurements, which are especially important when baking, use a kitchen scale to measure your ingredients.
- Large serrated knife: A large serrated knife makes cutting even clean pieces much easier.
Line a 9 x 9-inch baking pan with parchment paper allowing the ends to extend over two of the sides and set aside. Preheat the oven to 350 degrees Fahrenheit and position an oven rack at the top of the oven.
Melt the condensed milk and butter together in a medium saucepan over medium heat, stirring frequently. Once the butter has melted, remove from the heat and stir in the chocolate chips. Continue stirring until all of the chocolate chips have melted. Allow the chocolate mixture to cool slightly to avoid scrambling the eggs.
In a large bowl, using an electric mixer beat the brown sugar, sugar, eggs, and egg yolk on medium-high speed until lightened in color, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula.
Add the flour, cocoa powder, and salt. Stir until just combined.
Pour the batter into the prepared baking dish. Bake for 45-50 minutes or until a toothpick inserted into the center comes out with very moist crumbs clinging to it. Remember the brownies will continue to bake as they cool.
Cool completely before using the parchment paper to lift the brownies from the pan and cutting.
What makes brownies fudgy vs cakey?
The more flour the cakier the brownie. The addition of chemical leaveners will also produce a lighter fluffier brownie.
How do you cut brownies smoothly?
For neater slices, allow the brownies to cool for at least an hour before cutting. This will allow the chocolate and fat to set. Use a large serrated knife to easily cut even pieces.
The best way to store brownies
If you are planning to store the brownies rather than eating them right away it is best to wait to cut them until you are ready to eat them. Cutting the brownies exposes them to air causing them to dry out more quickly.
Tightly wrap the brownies in plastic wrap or place them in an airtight container.
Brownies should be stored at room temperature and will stay fresh for at least 3-4 days. If you must store them for longer place them in the refrigerator for up to two weeks. The brownie will have better flavor if you allow it to come back to room temperature before eating it.
For even longer storage brownies can be frozen. Wrap the brownies tightly in plastic wrap and then place them in a zip-top bag. Label the bag with the date and contents. Frozen brownies will stay fresh for up to three months. Allow the brownies to thaw at room temperature before eating.
Other desserts to try
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