Sweetened Condensed Milk Brownies

A stack of three brownies on parchment paper.

4.67 from 149 votes

If you're a fan of gooey, fudgy goodness, these Sweetened Condensed Milk Brownies are about to become your new favorite brownie.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: Brownies

Calories: 431kcal

Author: Erica Schramek

Equipment

Ingredients

1 14 oz can sweetened condensed milk
⅓ cup unsalted butter
2 ⅓ cups semi-sweet chocolate chips
¼ cup brown sugar
¼ cup granulated white sugar
2 whole large eggs
1 egg yolk
1 tablespoon vanilla extract
½ cup all-purpose flour
¼ cup Dutch process cocoa powder
½ teaspoon kosher salt

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C) and position an oven rack at the top of the oven. Line a 9 x 9-inch baking pan with parchment paper allowing the ends to extend over two of the sides to create a sling.
In a medium saucepan, melt the 1 14 oz can sweetened condensed milk and ⅓ cup unsalted butter together over medium heat, stirring frequently.
Once the butter has melted, remove from the heat and stir in the 2 ⅓ cups semi-sweet chocolate chips. Continue stirring until all of the chocolate chips have melted.
In a large bowl, whisk the ¼ cup brown sugar, ¼ cup granulated white sugar, 2 whole large eggs, and 1 egg yolk together. Whisk in the 1 tablespoon vanilla extract.
Stir in the cooled chocolate mixture with a rubber spatula.
Add the ½ cup all-purpose flour, ¼ cup Dutch process cocoa powder, and ½ teaspoon kosher 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 sling to lift the brownies from the pan and then cut into equal pieces.

Notes

Use good quality chocolate. It will make a big difference in the flavor of these brownies.
Do not overbeat the batter once the flour and cocoa powder has been added. Over mixing traps more air creating a lighter less fudgy brownie.
Bake the brownies on the top rack. They have a very high sugar content and can burn on the bottom if the pan is too close to the heat.
Err on the side of underbaked brownies rather than overbaked brownies. Brownies will continue to bake even after they have been pulled out of the oven. After they have cooled for about 15 minutes use the ends of the parchment paper to lift them out of the pan and place them on a cooling rack to continue cooling down.
When fully baked the brownies will puff slightly, and have a shiny slightly cracked top. Insert a toothpick into the center of the brownies. When you remove the toothpick there should only be a few crumbs clinging to the toothpick. If you have an instant-read thermometer the center of the brownies should be cooked to 165°F.
Do not slice the brownies until they have cooled completely. These brownies can be sticky so allowing them to cool before cutting will create neater slices.

Storage: 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 a better flavor if you allow it to return to room temperature before eating it.

Nutrition