This is the best sweetened condensed milk brownies recipe! These brownies are so fudgy and rich and you are going to love how easy they are to make. Made with cocoa powder, coconut sugar, condensed milk and chocolate chips these double chocolate brownies are such a decadent dessert. I've included options for making them gluten free and dairy free too.
Why you will love this recipe:
- These condensed milk brownies are so rich and fudgy!
- This brownie recipe is so easy to make.
- You can make these sweetened condensed milk brownies dairy free and gluten free if you have any allergies.
- They are made in one bowl so the clean up is so simple and easy!
- These double chocolate brownies are made with cocoa powder and chocolate chips giving them such a delicious chocolate flavour.
- Condensed milk cocoa powder brownies are a fun twist on a classic brownie recipe.
- This brownie recipe with condensed milk is decadent enough to serve at a dinner party but easy enough to make anytime.
Key ingredients and substitutions:
- Condensed milk - sweetened condensed milk is the star of the show here. It helps add moisture and sweetness to these delicious brownies. Eagle brand is the most well know condensed milk brand but you can use any brand of sweetened condensed milk that you like. And if you are dairy free you can use coconut condensed milk instead or even make your own dairy free condensed milk to use.
- Cocoa powder - cocoa powder is what makes a brownie! You could swap this for cacao powder.
- Chocolate chips - adding chocolate chips to these brownies turns them into double chocolate brownies and gives them even more delicious chocolate flavour and sweetness. For a dairy free version use dairy free chocolate chips.
- Butter - butter helps make the most delicious moist and fudgy brownies! Don't worry, if you are dairy free you can use vegan butter instead. I don't recommend making these into no butter brownies.
- Eggs - eggs help bind these brownies together and help add moisture to make them even more fudgy. Eggs are also needed to help these brownies rise when they bake. I do not recommend making these into eggless brownies with condense milk - I don't think they would turn out as well.
How to make this recipe:
First, preheat your oven to 350 degrees Fahrenheit and line an 8" x 8" baking pan with parchment paper and set aside.
Next, add the eggs and coconut sugar to the bowl of your standing mixer and beat together on medium-high speed for about 5 minutes or until the ingredients have lightened in colour.
Then add the condensed milk, melted butter and vanilla extract to the bowl and beat for another 1-2 minutes.
Now stir in the cocoa powder, flour, and salt to the bowl. Don't over-stir the batter! A few streaks of flour remaining are just fine.
Next gently stir in the chocolate chips by hand.
Transfer the batter to the lined baking pan and bake for 23-25 minutes, or until a toothpick inserted inside comes out covered in some sticky crumbs.
Now let the brownies cool completely, then cut them into pieces and enjoy.
Tips and variations:
- Don’t over-bake these brownies or else the inside of the brownies will become more cake-like rather than staying fudgy.
- Do not over mix the batter once the flour and cocoa powder has been added. Over mixing traps more air creating a lighter less fudgy brownie (over mixing will make these more cakey rather than fudgy).
- Use room temperate eggs for best results.
- Instead of coconut sugar you can use brown sugar.
- To make these brownies dairy free: use coconut condensed milk, a vegan butter and dairy free chocolate chips.
- To make these into gluten free brownies: use an all purpose gluten free flour blend.
- Let these brownies cool completely before cutting them. Trust me, the wait is worth it!
- These brownies freeze really well. I recommend cutting them into pieces first and then freezing them in an airtight container or bag.
How to store:
Store any leftover cooked brownies in the fridge in an air tight container for up to 7 days.
Frequently asked questions:
I do not recommend trying to make this into a vegan brownie recipe. You would need to swap the eggs and I have not tried making this recipe eggless and don't think it would work out as well.
No! Evaporated milk and condensed milk are very different and these brownies would not turn out if you tried using evaporated milk.
Baking with condensed milk is a great way to add both moisture and sweetness to baked goods. You can use condensed milk to make cookies, biscuits, brownies, cakes, pancakes and more!
There are a few easy ways to make brownies more moist including adding more eggs, more fat such as butter or other high fat liquid ingredients such as cream, coconut milk or condensed milk.
Other recipes you will love:
- Dairy free condensed milk
- Brownies with caramel
- The best blondies
- Avocado brownies
- Matcha brownies
- Mint brownies
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Condensed Milk Brownies
- Preheat your oven to 350°F and line an 8" x 8" baking pan with parchment paper and set aside.
- Add the eggs and coconut sugar to the bowl of your standing mixer and beat together on medium-high speed for about 5 minutes or until lightened in color.
- Add the condensed milk, melted butter and vanilla extract to the bowl and beat for another 1-2 minutes.
- Stir in the cocoa powder, flour, and salt to the bowl. Don't over-stir the batter! A few streaks of flour remaining are just fine.
- Gently stir in the chocolate chips by hand.
- Transfer the batter to the lined baking pan and bake for 23-25 minutes, or until a toothpick inserted inside comes out covered in some sticky crumbs.
- Let the brownies cool completely, then cut into pieces and enjoy.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Let the brownies cool completely before cutting them into pieces.
- Don’t over-bake or else the inside of the brownies will become more cake-like rather than staying fudgy.
- Instead of coconut sugar you can use brown sugar.
- To make these brownies gluten free use an all purpose gluten free flour.