Easy Sweetened Condensed Milk Brownies

These are the best condensed milk brownies! These brownies are so rich and fudgy, and you are going to love how easy they are to make. Made with cocoa powder, coconut sugar, sweetened condensed milk, and chocolate chips, these double chocolate brownies are such a decadent dessert.

Table of Contents

• Why you will love this recipe: 
• Ingredients and substitutions: 
• How to make (step-by-step): 
• Top tips:
• Recipe variations:
• How to serve:
• How to store: 
• Frequently asked questions: 
• Other recipes you will love: 
• Recipe

Why you will love this recipe: 

• The taste! These sweetened condensed milk brownies are so rich, chocolatey, and fudgy! 
• Even though this brownie recipe is made from scratch it is quick and easy to make and the brownies are made in one bowl so the clean up is also fast and easy.
• This brownie recipe can easily be made gluten-free and dairy-free.
• These brownies are easy enough to make anytime but decadent enough to serve for special occasions.
• Kid's love these brownies!

Ingredients and substitutions: 

• Condensed milk - sweetened condensed milk is the key ingredient that helps add moisture and sweetness to these brownies. Eagle brand is the most well know condensed milk brand but you can use any brand of sweetened condensed milk that you like. If you are dairy free you can use coconut condensed milk or make your own dairy free condensed milk.
• All purpose flour - the base of these brownies is all purpose flour. You can use any kind that you like and if you are gluten-free be sure to use a gluten-free all purpose flour.
• Cocoa powder - You can use regular cocoa powder or organic cocoa powder and you could also 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. 
• Unsalted butter - butter helps make the most delicious moist and fudgy brownies! If you are dairy free you can use vegan butter instead. I recommend using unsalted butter rather than salted butter for these brownies.
• Eggs - large 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.
• Vanilla extract - this helps enhance the delicious chocolate flavour of these brownies.
• Sea salt - to help contrast the sweet flavour of the chocolate.

How to make (step-by-step): 

Step one:

First, preheat your oven to 350 degrees Fahrenheit and line an 8" x 8" square pan with parchment paper and set the baking dish aside.

Step two:

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. 

Step three: 

Then add the condensed milk, melted butter, and vanilla extract to the bowl and beat for another 1-2 minutes.

Step four:

Now stir in the dry ingredients including the cocoa powder, flour, and salt. Don't over-stir the batter! A few streaks of flour remaining are just fine. 

Step five:

Next gently stir the chocolate chips into the batter by hand.

Step six:

Transfer the brownie batter to the lined baking pan and bake for 23-25 minutes, or until a toothpick inserted inside comes out covered in some sticky, moist crumbs.

Step seven:

Now let the brownies cool completely, then cut them into pieces and enjoy.

Top tips:

• Do not over mix the batter once the flour and cocoa powder have been added. Over mixing traps more air creating a lighter less fudgy brownie (over mixing will make these more cakey rather than fudgy).
• Don’t over-bake these brownies or else the inside of the brownies will become more cakey rather than fudgy.
• If you don't have a standing mixer you can use a hand mixer and large mixing bowl to make these brownies instead.
• Use room temperate eggs for best results. 
• Let these brownies cool completely before cutting them. Trust me, the wait is worth it!

Recipe variations:

• Instead of coconut sugar you can use brown sugar to make these brownies.
• 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.
• Add a pinch of salt or a little bit of flaky sea salt to the tops of these brownies if you like salted brownies.  

How to serve:

These brownies are delicious served warm or cold. You can eat them on their own, or serve them with a large glass of milk or a scoop of vanilla ice cream.

How to store: 

Store any leftover baked brownies in the fridge in an airtight container for up to 7 days. 

These brownies also freeze really well. I recommend cutting them into pieces first and then freezing them in an airtight container or freezer bag for up to 3 months.  

Frequently asked questions: 

Other recipes you will love: 

• Dairy free condensed milk
• Paleo brownies with caramel
• The best healthy blondies
• Avocado brownies
• Matcha brownies
• Gluten Free Mint brownies

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