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    Home » Course » Dessert

    Condensed Milk Brownies

    Published: Jul 7, 2022 · Modified: Feb 2, 2023 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    condensed milk brownies spread out on a tray
    condensed milk brownies spread out on a tray
    condensed milk brownies spread on a pan

    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.

    A stack of five condensed milk brownies.

    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: 

    Step one: 

    First, preheat your oven to 350 degrees Fahrenheit and line an 8" x 8" baking pan with parchment paper and set 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 cocoa powder, flour, and salt to the bowl. Don't over-stir the batter! A few streaks of flour remaining are just fine. 

    Step five: 

    Next gently stir in the chocolate chips by hand.

    Step six: 

    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.

    Step seven: 

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

    Step by step directions for making sweetened condensed milk brownies.

    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. 

    Condensed milk brownies cut into pieces on a serving tray.

    Frequently asked questions: 

    Can I turn these into vegan condensed milk brownies? 

    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. 

    Can I use evaporated milk instead of condensed milk? 

    No! Evaporated milk and condensed milk are very different and these brownies would not turn out if you tried using evaporated milk. 

    What does baking condensed milk do?

    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!

    How do you make brownies more moist? 

    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

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Condensed Milk Brownies

    This is the best condensed milk brownies recipe! They are easy to make and turn out so rich and fudgy.
    4.53 from 17 votes
    Print Pin Rate
    Course: Baking, Dessert
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 16
    Calories: 191kcal
    Author: Dr. Erin Carter

    Equipment

    • standing mixer

    Ingredients

    • 1/2 cup coconut sugar (or brown sugar)
    • 3 eggs
    • 1 cup condensed milk
    • 1/2 cup unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 1 cup all purpose flour
    • 1/4 cup cocoa powder (or cacao powder)
    • pinch sea salt
    • 1/2 cup chocolate chips

    Instructions

    • 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.

    Notes

    1. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
    2. Let the brownies cool completely before cutting them into pieces. 
    3. Don’t over-bake or else the inside of the brownies will become more cake-like rather than staying fudgy.
    4. Instead of coconut sugar you can use brown sugar. 
    5. To make these brownies gluten free use an all purpose gluten free flour. 

    Nutrition

    Calories: 191kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 93mg | Potassium: 113mg | Fiber: 1g | Sugar: 16g | Vitamin A: 273IU | Vitamin C: 0.5mg | Calcium: 64mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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