Sweetened condensed milk brownies are intensely fudgy and incredibly moist. Adding sweetened condensed milk gives these brownies a rich, tender crumb and a deep, caramelized sweetness. A quick hot fudge sauce made with condensed milk finishes them perfectly.
These condensed milk brownies are chocolate-forward, gooey in the middle, and easy to prepare. The recipe uses melted chocolate and cocoa powder for a rich chocolate base, chocolate chips for pockets of melted chocolate, and condensed milk to keep the brownies extra tender.
If you enjoy experimenting with brownies, try variations that mix in cookie dough, brown butter, or peanut butter swirls to change the flavor and texture.
Why You Will Love This Recipe
- Sweetened condensed milk adds creaminess, extra sweetness, and a moist, tender texture.
- The recipe combines melted chocolate, cocoa powder, and chocolate chips for a deeply chocolatey treat.
- No stand mixer is required — everything is mixed by hand, making the method quick and simple.
Ingredients
Below are notes on the main ingredients and how they affect the brownies.
- Sweetened condensed milk – Contributes sweetness, moisture, and a creamy texture. Using store-bought condensed milk keeps the recipe simple.
- Butter – Use unsalted butter and melt it before combining. Melted butter blends easily with the sugars and creates a glossy batter.
- Sugar – The recipe uses both granulated and brown sugar. Dark brown sugar adds a deeper, molasses-like flavor.
- Eggs – Use 2 large eggs at room temperature for best texture and structure.
- Chocolate chips – Semi-sweet chips work well, but you can substitute dark, milk, or white chocolate depending on preference.
See the recipe card below for exact ingredient quantities.
Substitutions & Variations
- Chocolate chips – Swap semi-sweet chips for milk, dark, or white chocolate. Colorful candies like M&Ms or Reese’s Pieces make a fun topping.
- Cocoa powder – Dutch-processed cocoa can be used for a smoother, less acidic chocolate flavor.
- Sauce alternatives – Replace the hot fudge with warmed caramel or a thin layer of Nutella for a different finish.
- Pan size – This recipe is written for an 8×8 inch pan. Use a 9×9 inch pan if you prefer thinner brownies; baking time may be slightly shorter.
- Finishing salt – A light sprinkle of flaky sea salt over warm brownies enhances the chocolate’s flavor.
Instructions
Step 1: Preheat the oven to 350°F (175°C). Grease an 8×8 inch square pan, line it with parchment paper leaving an overhang on two sides, and butter the parchment. Melt half of the chocolate chips in the microwave in short bursts, stirring until smooth, then set aside.
Step 2: Melt the butter. Whisk the melted butter together with both sugars until smooth. Add the eggs and vanilla, whisking until combined. Whisk in the sweetened condensed milk and the melted chocolate until just incorporated.
Step 3: Use a spatula to gently fold in the flour, cocoa powder, and salt. Avoid overmixing — stir just until the dry ingredients are incorporated. Fold in the remaining chocolate chips, then pour the batter into the prepared pan and smooth the top.
Step 4: Bake at 350°F for about 25–29 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs. Cool the brownies completely in the pan before lifting them out on the parchment overhang and slicing. If desired, finish with the optional hot fudge sauce while warm.
Recipe FAQs
Yes. Wrap brownies tightly in plastic wrap or place them in an airtight container and freeze for up to three months. Thaw at room temperature or in the refrigerator before serving.
That’s a matter of personal preference. This recipe yields fudgy brownies with a dense, moist crumb thanks to the melted chocolate and condensed milk.
For clean slices, let the brownies cool completely. Cutting them warm can cause them to fall apart; waiting at least 30 minutes—ideally until fully cool—gives the best shape.
Store at room temperature in an airtight container for up to four days. For longer storage, freeze for up to three months.
Expert Tips
Avoid overmixing once the flour is added. Mixing just until dry ingredients disappear helps keep the brownies fudgy rather than cakey. Use a light-colored metal pan for even baking and avoid dark pans or glass, which can change the bake time. Allow the brownies to cool fully before slicing so the interior sets and cuts cleanly.
More Recipes You’ll Love
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Nutella Brownies
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Chocolate Focaccia
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Double Chocolate Chip Cookie Bars
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Chocolate Peanut Butter Brownies
If you try this recipe, please leave a star rating and a comment below to share how it turned out.
Condensed Milk Brownies
These sweetened condensed milk brownies are rich, fudgy, and extra moist thanks to condensed milk. They make a decadent dessert that’s simple to prepare.
Equipment
- 8 inch square pan
- Mixing bowls
- Parchment paper
Ingredients
- 1 cup (180 g) semi-sweet chocolate chips, divided
- 6 tablespoons (84 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 2 1/2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1/2 cup (118 ml) sweetened condensed milk
- 2/3 cup (83 g) all-purpose flour
- 1/2 cup (43 g) cocoa powder
- 1/2 teaspoon salt
Hot Fudge Sauce (optional)
- 1/3 cup (79 ml) sweetened condensed milk
- 1 tablespoon (14 g) butter
- 1/4 cup (45 g) semi-sweet chocolate chips
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 inch pan and line it with parchment paper, leaving an overhang. Butter the parchment.
- Melt 1/2 cup of the chocolate chips in the microwave, stirring every 15 seconds until smooth. Set aside.
- Melt the butter. Whisk the melted butter with sugars until smooth, then add eggs and vanilla and whisk again for about 1 minute.
- Whisk in the sweetened condensed milk and melted chocolate until combined.
- Gently fold in the cocoa powder, salt, and flour with a spatula, stirring just until combined. Fold in the remaining 1/2 cup chocolate chips.
- Pour the batter into the prepared pan, sprinkle additional chocolate chips on top if desired, and bake 25–30 minutes. Cool completely in the pan before slicing.
Hot Fudge Sauce
- In a small saucepan over medium heat, melt the butter and sweetened condensed milk together.
- Add the chocolate chips and stir constantly until the chocolate melts and the sauce is smooth. Remove from heat and stir in vanilla.
- Drizzle the warm sauce over brownies just before serving.
Notes
Storage: Keep brownies at room temperature in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition (approx.)
Per serving: 248 kcal, 31 g carbs, 13 g fat, 4 g protein. These values are estimates from an online calculator.