These dark chocolate condensed milk brownies are the ultimate in fudgy goodness. They're also rich, so you'll want to eat them slowly and savor every bite! The rich and fudgy chocolate brownies are made with sweetened condensed milk to give them an ultra decadent taste. A little goes a long way, so you'll be able to enjoy this delicious dessert for days!
Brownies are one of those classic desserts that almost everyone loves. And while there are all sorts of variations on the recipe, sometimes you just can't beat the original. These condensed milk brownies are a classic for a reason - they're delicious, chocolatey, and super easy to make! Plus, with basic pantry ingredients, you can make this easy brownie recipe any time the mood strikes. So give them a try and see for yourself why these brownies are such a favorite!
Eagle Brand Sweetened Condensed Milk: Sweetened condensed milk is an essential part of this brownie recipe. It adds not only fat, sweetness, and moisture but also enhances the flavor. This is definitely the secret ingredient to fudgy brownies.
Unsalted Butter: What's not to love about rich buttery flavor
Brown Sugar: Gives the brownies a bit of moisture and adds a tiny bit of caramel flavor.
Salt: We use this because our butter is unsalted.
Vanilla Bean Paste: You could also use vanilla extract if you didn't have paste.
Unsweetened Cocoa Powder: We used Hershey's Cocoa Powder, Special Dark
All Purpose Flour: Be careful not to overmix the flour. Even the most careful baker can't avoid a tough brownie if they overmix their batter. Be sure to measure this with a kitchen scale to avoid too much flour which will make the brownies dry.
Baking Powder: Helps leaven and add rise to your brownies.
Walnuts: I used walnuts, you could also use pecans if you like those better.
Preheat the oven to 350°F and line a 9 x 13 inch pan with parchment paper and set aside.
In a medium sized saucepan, melt the condensed milk and butter together over low heat. Once melted remove from heat and stir in the brown sugar, salt, and vanilla bean paste.
Next stir in cocoa powder, AP flour, and baking powder. Don't overmix at this step. Then stir in the chopped nuts. Pour the chocolate mixture into your prepared pan.
Bake brownies for 20-30 minutes in the preheated oven. You will see the sides set and separate from the edges of the pan, and the middle has a tiny bit of wobble. Remove from oven once done and let cool for best results. When I remove them from the oven I sprinkle sea salt on the top of the brownies.
Use the parchment paper to lift the brownies out of the pan and then cut with a sharp knife.
I like to use just one saucepan for all the mixing. If you find you don't have a large enough saucepan, you can pour the melted condensed milk and the melted butter into a large bowl and mix the dry ingredients in by hand with a spatula or electric mixer on low. You could also use a stand mixer if you have one. Just be sure to scrape the bottom of the bowl to get all the brownie batter combined.
Baking time will vary depending on your oven. You can test for doneness by inserting a toothpick into the brownies. When you pull it out, you should see some of the batter and a few crumbs. You could also test for doneness with an instant read thermometer. You want these brownies to register at 165°F.
These are some of the best brownies you are going to have. But if you would like to incorporate a few other ingredients to make them less sweet or even sweeter here are a few I recommend.
You could add dark chocolate chips to your brownie batter to make even more chocolatey brownies.
I added walnuts, but you could easily use pecans, peanuts, or even almonds.
You could add dried fruit as well. This is one of my favorite combinations. Something like dried sour cherries would be great in this brownie recipe.
We also have a delicious White Chocolate Raspberry Blondie if brownies aren't your thing.
9 x 13 inch metal baking pan: Light colored metal pans are great for baking. Dark metal or glass can sometimes heat unevenly and can cause burnt edges.
Kitchen Scales: Nothing makes baking more accurate and easier than a great quality scale. Too much flour can dramatically change your brownie recipe. You can easily go from delicious brownies to dry and hard brownies.
The Best Way to Store Brownies
If you want to keep the brownies for a bit before eating them, it's best to wait to cut them until you are ready to eat them. You don't want them to dry out before you get to enjoy them.
Tightly wrap the brownies in plastic wrap or store them in an airtight container.
Store your brownies at room temperature for 3 to 4 days. You can also keep them refrigerated for up to two weeks. When ready to eat, take them out of the refrigerator and let them get to room temperature.
How To Freeze Brownies
If you want to keep your brownies for a longer period of time, they freeze well. Wrap the brownies tightly in plastic wrap and place them in a Ziploc freezer bag. You can keep brownies in the freezer for up to three months. When ready to enjoy, take them out of the freezer and let them come to room temperature.
Sweetened Condensed Milk Brownies
- 2 cans Sweetened Condensed Milk 794 grams
- 1 cup Unsalted Butter 220 grams
- 2 tablespoon Brown Sugar
- ¼ teaspoon Salt
- 1 tablespoon Vanilla Bean Paste
- ¾ cup Cocoa Powder 70 grams
- 2 cups AP Flour 240 grams
- 1 ½ teaspoon Baking Powder 6 grams
- ½ cup Chopped Walnuts 65 grams
- Preheat the oven to 350°F and line a 9 x 13 inch pan with parchment paper and set aside.
- In a medium sized saucepan, melt the condensed milk and butter together over low heat. Once melted remove from heat and stir in the brown sugar, salt, and vanilla bean paste.
- Next stir in cocoa powder, AP flour, and baking powder. Don't overmix at this step. Then stir in the chopped nuts. Pour the chocolate mixture into your prepared pan.
- Bake brownies for 20-30 minutes in the preheated oven. You will see the sides set and separate from the edges of the pan, and the middle has a tiny bit of wobble.
- Remove from oven once done and let cool for best results. When I remove them from the oven I sprinkle sea salt on the top of the brownies.
- Use the parchment paper to lift the brownies out of the pan and then cut with a sharp knife.
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