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These condensed milk brownies are what happens when fudgy meets outrageously rich. Made from scratch with pantry staples (no box mix in sight), they get their dense, chewy texture from sweetened condensed milk instead of oil.
They’re loaded with chocolate; melted, chipped, and unapologetically excessive. Want even more chocolate? My Triple Chocolate Brownies are a whole other situation, and honestly, you probably need both.
Got a thing for brownies? You’re in good company. Check out my Fudgy Sourdough Brownies, these Matcha Brownies or browse all my brownie recipes if you’re feeling indecisive.
Here is Why This Condensed Milk Brownie Recipe Works
Sweetened condensed milk pulls double duty: It adds richness and sweetness while keeping the brownies moist and dense.
One bowl, minimal cleanup: Everything comes together in a single bowl with a spoon or whisk, no mixer, no nonsense.
Double the chocolate: Between the melted chocolate and chocolate chips, these brownies are a chocoholic’s dream.
Perfectly gooey center: Bake them just until set and let the center finish up as they cool. You’ll get that gooey, fudgy texture every time.
Sweetened condensed milk is one of those underrated ingredients that quietly does the heavy lifting in all kinds of desserts. You’ll find it in reader favorites like Brown Sugar Fudge, Chocoflan Cake, and Lavender Ice Cream.
Recipe Tips
Use room temp eggs: Let them sit out while you prep so they blend smoothly into the batter.
Don’t skip the parchment: It makes removal (and cleanup) easier. If you don’t have parchment, spray the pan with oil.
Watch the bake time: You’re looking for puffed edges and a slightly underdone center. Overbaking dries them out.
Let them cool before cutting: These brownies firm up as they cool. Cutting too early will leave you with a gooey mess instead of clean squares.
Use the right pan size: Stick with an 8×8 for thicker brownies. Going up to a 9×9 means a shorter bake time and thinner bars.
Want to dress these up a bit? A drizzle of Salted Caramel Sauce or a scoop of Chocolate Marshmallow Ice Cream wouldn’t hurt. (Okay, they’d actually make them dangerously good.)
Storing Leftovers
- At room temp: Store in an airtight container for up to 3 days.
- Refrigerate: Store cooled brownies in an airtight container in the fridge for up to 5 days.
- To freeze: Place them in a freezer proof container, then toss them in a freezer for up to 3 months.
- To reheat: Microwave a slice of brownie for about 10–15 seconds. Warm, gooey, and basically better than fresh.
Condensed Milk Cocoa Brownies
These condensed milk brownies are dense, rich, and unapologetically chocolatey. If you like your brownies more fudge than cake and hate washing dishes, this one’s calling your name.
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Condensed Milk Brownies
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Ingredients
- 6 tablespoons butter, melted
- 2 ounces semi-sweet chocolate, chopped (or ⅓ cup chocolate chips)
- 1 (14 ounce) can sweetened condensed milk
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- ½ cup all purpose flour
- ⅔ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line an 8×8 pan with parchment paper or coat the pan in non-stick spray.
- Place the butter and chopped chocolate in a large microwavable bowl. Melt in the microwave using 10 second bursts, stirring between bursts.
- Add the condensed milk, sugar, and vanilla extract. Whisk well. Stir in the eggs.
- Add the flour, cocoa powder, and salt. Stir well. Stir in the chocolate chips.
- Pour the brownie batter into the pan and bake for 20 to 22 minutes. The center of the brownies will appear slightly underbaked but they will firm up when they cool.
Notes
- If you use a 9 x 9 inch pan, reduce the baking time to 18 to 20 minutes.
- If you want to make a larger batch in a 13 x 9 inch pan, double the recipe and bake the brownies for 33 to 36 minutes.
- If you have an instant-read thermometer, the brownies will be done baking when the internal temperature reads between 180°F to 198°F. They will be gooey at 180°F and well-done at 198°F.
- If you don’t have an instant-read thermometer bake the brownies until they get slightly puffed and cracked around the edges of the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
What kind of chocolate? Milk? Semi-sweet? Unsweetened?
Semi-sweet or dark chocolate work great. You can also use milk chocolate if you prefer. Thanks for the question.
wow I am in a chocolate heaven! One can do so many things with sweetened condensed milk.
Yes, it is so versatile 😉