In this guide, we’ll explore the easy condensed milk brownies recipe that will quickly become a favorite in your baking repertoire. This recipe is a game-changer, offering a rich, moist texture that’s perfect for anyone craving a gooey, chocolaty dessert. By the end of this article, you’ll have a thorough understanding of how to make the best brownies with condensed milk, along with tips, variations, and answers to common questions.
Why You’ll Love Condensed Milk Brownies
These brownies are a dessert lover’s dream come true.
1. Unbeatable Texture
The condensed milk works wonders, creating a texture that’s irresistibly fudgy. Each bite melts in your mouth, delivering a burst of chocolatey indulgence.
2. Simple Yet Elegant
With just a handful of ingredients, these brownies come together effortlessly. Despite their simplicity, they look and taste gourmet—perfect for impressing guests or treating yourself.
3. Versatile and Customizable
This recipe is highly customizable, allowing you to adjust it to your personal taste. Whether you’re adding nuts, swirling in caramel, or topping with frosting, these brownies provide a perfect canvas for creativity.
4. Universally Loved
From kids to adults, everyone adores these brownies. They’re perfect for any occasion, whether it’s a casual snack, a holiday treat, or a potluck dessert.
Ingredients for Condensed Milk Brownies recipe
- Sweetened Condensed Milk – This is the star ingredient that gives the brownies their creamy texture and rich sweetness. I highly recommend using sweetened condensed milk, as it’s a key element in creating the fudge-like consistency that makes these brownies stand out. Substituting with regular milk will not yield the same result and may lead to a dry batter.
- Unsalted Butter – Adds moisture, richness, and flavor. If you must substitute, you can use salted butter, but be sure to reduce or omit the pinch of salt in the recipe to avoid an overly salty taste.
- Plain Flour – Provides the necessary structure for the brownies. While you could experiment with other flours, such as whole wheat, I don’t recommend substituting plain flour as it may alter the texture and density of the brownies.
- Unsweetened Cocoa Powder – This provides the deep, rich chocolate flavor that’s a hallmark of the recipe. Do not substitute it with sweetened cocoa powder, as it could affect the sweetness and balance of flavors in the brownies.
- Baking Powder – A small amount of baking powder helps the brownies rise slightly and achieve a soft texture. It’s not interchangeable with baking soda. If you don’t have baking powder, you can omit it, but the texture of the brownies may be denser.
- Brown Sugar – Adds a subtle molasses flavor that deepens the sweetness of the brownies. While you can substitute with granulated sugar, the flavor and texture will differ. I recommend sticking with brown sugar for the best results.
- Vanilla Extract – Adds depth and aromatic richness to the brownies. While you could use vanilla essence in a pinch, real vanilla extract provides a much better flavor.
How to Make Condensed Milk Brownies
Crafting these brownies is as satisfying as eating them. Follow these steps to create your masterpiece:
Step 1: Preheat and Prepare
Set your oven to 180°C (350°F). Line a square 8×8-inch pan with parchment paper, ensuring the edges extend beyond the sides for easy removal. This will help with cleanup and make cutting the brownies easier.
Step 2: Melt the Base
In a saucepan, combine the sweetened condensed milk and butter over low to medium heat. Stir occasionally to prevent burning. Once the butter is fully melted and the mixture is smooth, remove the pan from the heat.
Step 3: Blend the Wet Ingredients
Add the vanilla extract and brown sugar to the melted mixture. Stir well until the sugar is fully dissolved, and the mixture is smooth and uniform. The scent at this stage will have you eager to dig in!
Step 4: Add the Dry Ingredients
In another bowl, sift the flour, cocoa powder, baking powder, and salt together. Gradually fold these dry ingredients into the wet mixture, mixing gently. Avoid overmixing; a few small streaks of flour are perfectly fine, as overmixing can lead to denser brownies.
Step 5: Bake to Perfection
Spread the batter evenly in the prepared pan and bake for 25-30 minutes. or until the center is just set. A toothpick inserted into the brownies should come out with moist crumbs, not wet batter.
Step 6: Cool and Slice
Let the brownies cool completely in the pan before lifting them out using the edges of the parchment paper. Cut them into squares and enjoy!
Expert Tips for Perfect Condensed Milk Brownies
1. Don’t Overmix
When adding the dry ingredients, stir only until everything is just combined. Overmixing develops gluten, which can make your brownies chewy instead of fudgy.
2. Choose Quality Ingredients
The quality of your cocoa powder and condensed milk directly impacts the flavor. Opt for premium brands for a richer taste.
3. Watch the Baking Time
Monitor your brownies closely during the final few minutes of baking. Overbaking can dry them out, so pull them out as soon as the center is set.
4. Experiment with Add-Ins
Mix in chocolate chips, nuts, or even a swirl of peanut butter for added texture and flavor.
Common Mistakes to Avoid
While making condensed milk brownies is simple, a few common mistakes can affect the final result. Here’s how to avoid them to ensure your brownies are perfectly baked:
Using too much flour: Always spoon the flour into the measuring cup and level it off. Don’t scoop directly from the bag, as this can lead to using too much flour and drying out the brownies.
Not Letting the Brownies Cool Completely: It can be tempting to cut into your condensed milk brownies while they’re still warm, but doing so can cause them to fall apart. Give the brownies a minimum of 30 minutes to cool before slicing them into squares. This ensures they hold together and makes for cleaner cuts.
Overbaking: Brownies can quickly turn dry if baked for too long. Begin checking the brownies at the 20-minute mark to prevent overbaking.
Variations to Try
Looking to change things up? Here are a few variations to try with your condensed milk brownies:
Add nuts: Walnuts, pecans, or almonds can add a delightful crunch and a new flavor profile to your brownies.
Swirl in peanut butter or Nutella: For a creamy and indulgent twist, swirl in some peanut butter or Nutella before baking.
Top with sea salt: A sprinkle of flaky sea salt on top of the brownies before baking enhances the chocolate flavor and adds a gourmet touch.
Add mint or espresso: For a more sophisticated flavor, try adding a teaspoon of espresso powder or peppermint extract to the batter.
Serving Suggestions for Condensed Milk Brownies
These condensed milk brownies are amazing on their own, but you can elevate them even further with some simple yet delicious serving ideas.
- With vanilla ice cream: The contrast of warm brownies and cold, creamy ice cream is a classic combination. Vanilla or dairy-free vanilla ice cream works especially well.
- Top with whipped cream: Light and fluffy whipped cream complements the dense, fudgy texture of the brownies.
- Pair with fresh berries: A handful of fresh berries, like raspberries or strawberries, adds a tart contrast to the rich brownies.
How to Store Condensed Milk Brownies
Proper storage helps keep your condensed milk brownies fresh and tasty for longer. Here are some easy ways to store them:
At Room Temperature:
Store your condensed milk brownies in an airtight container at room temperature for up to 4 days. Keep them in a cool, dry place away from heat or sunlight to maintain their soft texture. If you plan to eat them soon, this is the best method.
In the Refrigerator:
To make your condensed milk brownies last longer, store them in the fridge for up to 1 week. Place them in an airtight container, and let them come to room temperature before serving, or warm them up slightly in the microwave.
Freezing:
You can freeze condensed milk brownies for up to 3 months. Wrap them tightly in plastic wrap, then put them in a freezer-safe bag or container. When you’re ready to eat, let them thaw at room temperature or heat them for a few seconds in the microwave.
FAQ: Your Condensed Milk Brownie Questions Answered
What does condensed milk do in baking?
Condensed milk adds moisture, richness, and sweetness to baked goods, making them incredibly moist and dense.
Can I use sweetened condensed milk instead of eggs in brownies?
Sweetened condensed milk can be used as a substitute for eggs in some recipes, but you may need an additional binder to achieve the proper texture.
Can you use condensed milk instead of regular milk in brownies?
Yes, condensed milk works great in place of regular milk. It will make the brownies sweeter and denser, with a more caramelized flavor.
Can I use condensed milk instead of water in brownie mix?
Yes, substituting condensed milk for water in brownie mix will give your brownies a rich, moist texture with a deliciously sweet taste.
More Brownies recipes you will love!
Condensed milk brownies
Ingredients
- 2 teaspoons vanilla extract
- 2 cups plain flour
- 2 cans of sweetened condensed milk 390g each
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ cup brown sugar
- Pinch of salt
Instructions
Step 1: Preheat and Prepare
- Set the oven to 180°C (350°F) and line an 8×8-inch baking pan with parchment paper, ensuring the paper extends over the edges for easier lifting and removal.
Step 2: Melt the Base
- In a saucepan, heat the sweetened condensed milk and butter over medium heat, stirring until the butter melts. Remove from heat once smooth.
Step 3: Blend the Wet Ingredients
- Stir in the vanilla extract and brown sugar until fully dissolved and smooth.
Step 4: Add the Dry Ingredients
- Sift the flour, cocoa powder, baking powder, and salt into a bowl. Gently fold the dry ingredients into the wet mixture, mixing just until combined.
Step 5: Bake to Perfection
- Pour the batter into the pan and bake for 25-30 minutes. The center should be set, and a toothpick should come out with moist crumbs.
Step 6: Cool and Slice
- Let the brownies cool completely in the pan, then lift them out using the parchment paper and cut them into squares. Enjoy!