Condensed Milk Brownies
These Condensed Milk Brownies are rich, fudgy, and insanely delicious! Enjoy gooey, chocolatey squares with a glossy top that melt in your mouth.
Equipment
- Mixing Bowls
- Whisk or electric mixer
- Rubber spatula
- 9x9-inch baking pan
- Parchment Paper
- Oven mitts
- Medium Saucepan
- Wire Rack
Ingredients
- 1/2 cup plus 2 Tablespoons butter
- 3/4 cup sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1/3 cup sweetened condensed milk
- 4 ounces dark chocolate melted or 1/2 cup chocolate chips
- 1/3 cup cocoa powder
- 1/2 cup flour spooned and leveled
- 1/2 teaspoon sea salt
- 4 ounces chopped dark chocolate or 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly from the start.
- Line your 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium saucepan over low heat, melt the butter and the 4 ounces of dark chocolate together, stirring frequently until smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the melted chocolate mixture, sugar, eggs, vanilla extract, and sweetened condensed milk until fully combined and creamy.
- In a separate bowl, sift together the cocoa powder, flour, and sea salt to avoid lumps.
- Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to gently fold them together. Be careful not to overmix.
- Fold in the chopped dark chocolate or chocolate chips to the batter, ensuring even distribution.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the brownies from the oven and let them cool in the pan on a wire rack for 10-15 minutes. Then lift out using parchment overhang and allow to cool completely before slicing.
Notes
- Make sure eggs are at room temperature for a smoother batter.
- Sprinkle sea salt on top before baking for a lovely contrast to the sweetness.
- Store brownies in an airtight container at room temperature for up to a week or freeze for up to three months.