If there’s one thing we all love in this world, it’s brownies! Oreo Cheesecake Brownies, brownies with nuts, with caramel, you name it! You would think there couldn’t possibly be any more variations of the humble brownie. Wrong! Introducing this Condensed Milk Brownies Recipe. Super amazing to bake and the outcome is chewy, fudgy, and chocolatey brownies. Try it soon, you’ll love it!
Nothing beats a dessert made using sweetened condensed milk. There is something about the sweet, sticky ingredient that makes everything taste better. This condensed milk brownies recipe is no exception. It produces brownies that are sweet, dense and make the perfect afternoon tea treat.
Brownie Recipe to Make at Home
There are different brownie recipes to make at home some of which are:
Dark chocolate brownies for lovers of fudgy dark chocolate. Brownies made with white chocolate and crunchy macadamia nuts. Cheesecake brownies with a creamy cheesecake to add a fresh twist to classic brownies.
There are a lot more brownie recipes you can make at home, however, we chose a fudge brownie recipe from Thomas Joseph and adapted it with condensed milk and chocolate chips to make the brownies fudgier. And, that’s the exact outcome we are going for! Additionally, it is a very fun cooking project!
How to Make This Condensed Milk Brownies Recipe
Step 1: Get Your Ingredients Ready
All ingredients need to be at room temperature to incorporate better. When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces the perfect consistency. Room temperature ingredients bond together very easily since they’re warmer, creating a seamless and evenly textured batter.
Since this recipe consists of many ingredients and steps, have them measured and ready to make the process less overwhelming. Proper measuring of ingredients is important to successful baking. Baking is about precision and accuracy. Metric measurements are preferred as they provide the required accuracy. Using weight also helps to scale the recipes up and down.
Step 2: Melt The Chocolate
Melt the chocolate au bain-marie by adding either chipped chocolate or chocolate chip with butter to a heat-proof bowl over simmering water. You can also use a microwave to melt the chocolate, but this is a tricky process because if you heat it just two seconds too long it overheats and you get lumps.
Stir frequently and this helps the chocolate melt quicker and more consistently. Once the chocolate is melted and smooth, remove the bowl and clean the bottom of the bowl. You don’t want to risk having the condensation drip into the batter.
Step 3: Add The Ingredients and Mix
Add the ingredients in order and mix to create the batter. Brownie gets hand-mixed. Do not use an electric mixer for the brownie. Using an electric mixer would possibly overmix the batter allowing air into the batter which results in lighter, cake-like brownies instead of dense, rich ones.
Step 4: Bake in Two-Steps
To avoid the condensed milk and chocolate chips from disappearing into the batter. You first pre-bake half of the batter until it just about to firm up. Immediately after taking it out, you add one layer of chocolate chips and pour the condensed milk on top. Then you pour the remaining chocolate chips on top. The brownie batter may not evenly spread so use a wooden stick to help spread the batter and incorporate it better with the condensed milk.
Step 5: Cut Into Pieces
Wet a sharp knife and cut the condensed milk brownies into pieces. Keep wetting and cleaning it for an easy clean cut.
How Do you Make Fudge Brownies?
The ratio of ingredients used while making brownies will give two outcomes: a cakey brownie or a fudgy brownie. A fudgy brownie will require more butter (a stick of unsalted butter), more chocolate, and less flour. To acquire a cakey brownie, you’ll need less butter (half a stick of unsalted butter), less chocolate, and more flour. You may also need some baking powder to achieve a cakey outcome.
Frequently Asked Questions
The difference is in the ratio of ingredients and baking time. With fudgy brownies, you use more butter, more chocolate, and less flour. Cakey brownie also uses baking powder compared to fudgy brownies.
Also, the baking time is important. When making cakey brownies, your toothpick has to come out clean after inserting it. Fudgey brownie needs to have some crumbs on the toothpick, or they’ll overbake when adding cooling time as well.
Both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps raise the batter. For denser, fudge-type brownies, oil is permissible but use neutral-flavored oil.
Adding an extra egg to the brownie mix will give you a cake-like brownie rather than a dense, chewy brownie. The extra egg adds volume and creates a soft, light texture.
Unfortunately, more butter is not always better, and it can do more harm than good. When too much butter is added, brownies become extremely fudgy in a seriously bad way. They’re slick and greasy, two traits you never want to hear when you’re talking about baking.
Condensed Milk Brownies Recipe
- 8”x8” Brownie baking tin
- Parchment Paper
- 6 oz. (170 gr) bittersweet chocolate chips or chopped
- 1 stick (113 gr) unsalted butter
- 1½ cup (350 gr) granulated sugar
- 3 eggs
- ¼ cup (35 gr) unsweetened cacao powder
- ½ cup + 2 tbsp. (90 gr) all-purpose flour
- 1 pinch of salt
- 3 oz. (88 gr) bittersweet chocolate chips
- ¾ cup (200 ml) sweetened condensed milk
- Preheat the oven to 350°F (175°C) and cover a baking pan with parchment paper and grease with unsalted butter.
- Melt the chocolate au bain-marie by adding the 6 oz chopped (or chips) bittersweet chocolate and butter in a heat-proof bowl over simmering water. Stir frequently. Once the chocolate is melted and smooth, remove the bowl and clean the bottom of the bowl.
- Gradually add in the sugar while whisking. Then add in the eggs one by one making sure each one is well incorporated first. Add the cacao powder and mix. Add in the flour, salt, and mix well.
- Pour half of the brownie batter into the baking sheet. Bake for about 10 minutes. Just as it starts to firm up.
- After 10 minutes, take it out and spread the remaining chocolate chips on top. Pour the condensed milk over it and then pour the remaining batter. Use a wooden stick to help you spread the brownie batter and swirl it with condensed milk (especially the edges).
- Bake the brownie for about 25 more minutes or until you insert a toothpick and it comes out with some dry crumbs (see note 1). Let them cool completely before cutting.
- For a fudge brownie, the inside has to be ‘moist’. The brownie will continue baking when cooling down. To ensure you don’t overbake, insert a wooden stick and look for dry crumbs (not wet).