Can I use a 9x9 baking pan instead of 8x8 size?

You are more than welcome to use a 9x9 pan in replace of an 8x8 pan. Just reduce the cooking time by 10-15 minutes. You will find the brownies won't be as thick so the cook time will be faster.

How to know when the brownies are fully baked?

You will want to take a toothpick and stick in the center of the brownies. If it comes out clean of no wet brownie batter the brownies are fully cooked. If it is still slightly wet, then add a few more minutes to the baking time.

Is condensed milk the same as evaporated milk?

Evaporated milk is more like milk you get out of the refrigerator. Condensed milk is very thick and creamy consistency and contains a lot of sugar for sweetness. These two ingredients have a similar name, but they can't be used to interchange in a recipe.

Can I double this recipe?

Yes! Use a 9x13 pan and adjust the bake time as needed.

Can I use chocolate chips instead of baking chocolate?

Yes, you can. Baking chocolate doesn't have the stablizers in them like chocolate chips and provide a smoother and quicker melt, but chocolate chips will work fine.

Sweetened Condensed Milk Brownies

Name: Condensed Milk Brownies
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 8 ounces chopped semi-sweet chocolate baking bar (divided); 1/4 cup unsalted butter (browned); 14 ounces sweetened condensed milk; ¼ cup granulated sugar; 2 large eggs; 1 ½ teaspoons vanilla extract; ½ cup all purpose flour; ½ cup unsweetened cocoa powder; ¼ teaspoon salt

These Sweetened Condensed Milk Brownies are rich, fudgy, and loaded with deep chocolate flavor. The sweetened condensed milk gives them a soft, almost melt-in-your-mouth texture that's a little different from your classic brownie, in the best way!

Prep Time 15

Cook Time 45

Jump to Recipe

These Sweetened Condensed Milk Brownies are rich, fudgy, and loaded with deep chocolate flavor. The sweetened condensed milk gives them a soft, almost melt-in-your-mouth texture that’s a little different from your classic brownie, in the best way!

They’re dense, chewy, and packed with chcoolate thanks to both melted chocolate in the batter and chunks baked right on top.

Consider trying my mint brownies, strawberry brownies, or even these cookies and cream brownies.

Why You’ll Love These Brownies

Rich, fudgy texture
Made with melted chocolate and cocoa powder
Easy to make in one bowl

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Chocolate – I used a semi-sweet chocolate baking bar. You will want to chop it up and then divide it in half for the recipe.

Butter – To elevate the flavor even more I opted for browned butter. It gives the brownies a nutty, slightly caramelized flavor. I used unsalted butter, but if you use salted butter, I would recommend omitting or reducing the amount of salt that you add.

Sweetened condensed Milk – Reach for a can of sweetened condensed milk. This is ultra-thick, creamy, and perfectly sweet.

Sugar – Granulated sugar is going to sweeten the brownie batter nicely. Just a little is needed since you have the condensed milk.

Eggs – Large eggs are needed when making brownies. It is going to help with the fudge-like texture and also act as a binder.

Flour – Use all-purpose flour for the brownie mix. Just measure properly so you get the right consistency of the batter.

Cocoa Powder – This enhances the chocolate flavor in the brownies without adding additional sweetness.

Salt – A little salt is going to enhance the chocolate flavor of the brownies. Salt is a must when it comes to baking. Without salt you will find the recipe will lack.

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Substitutions and Variations

If you do not want to make browned butter, you can just melt the butter stir in the chocolate, and mix until melted. It will change the flavor a bit, but you don’t have to use browned butter.
Use milk chocolate or dark chocolate baking chocolate instead of semi-sweet.
Add chocolate chips for extra texture.
Stir in chopped nuts (walnuts or pecans) in the batter before baking.
Add a sprinkle of flaky sea salt on top.
Mix in caramel pieces, chopped cookies, chopped candy bars, or dried fruit for a twist.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make Brownies with Sweetened Condensed Milk

Preheat the oven to 350 degrees F and line an 8×8 baking dish with parchment paper.

Chopped chocolate pieces melting in a saucepan with a frothy, light brown liquid, the perfect base for a rich Sweetened Condensed Milk Brownies recipe.

Step 1: Melt the butter in a saucepan over medium heat, stirring constantly until it gurns golden brown and smells nutty. Remove from the heat and add in half of the chopped chocolate to the hot butter and stir until smooth.

A clear glass bowl containing two raw eggs, condensed milk, and vanilla extract—ingredients ready to be mixed for delicious condensed milk brownies—viewed from above on a white background.

Step 2: In a separate bowl, whisk together the sweetened condensed milk, sugar, eggs, and vanilla extract.

A glass bowl containing a mixture of light yellow batter with cocoa or chocolate swirled on top, viewed from above—perfect for preparing rich condensed milk brownies.

Step 3: Pour the melted chocolate mixture into the wet ingredients and whisk until combined.

A glass bowl with chocolate batter, ready for condensed milk brownies, topped with a mound of flour on one side and cocoa powder on the other, viewed from above.

Step 4: Fold in the cocoa powder, flour, and salt using aspatula until just combined.

A glass bowl filled with sweetened condensed milk brownies batter, topped with chopped chocolate pieces, and a spatula with batter on it resting inside the bowl.

Step 5: Set aside 1 to 2 tablespoons of the chopped chocolate to sprinkle on top of the brownies and fold in the rest of the chocolate into the brownie batter.

A square glass baking dish lined with parchment paper holds unbaked sweetened condensed milk brownies batter topped with chunks of chocolate.

Step 6: Pour the batter into the prepared pan and sprinkle the remaining chopped chocolate on top. Bake in the preheated oven to 40 to 45 minutes or until a toothpick comes out with moist crumbs.

Nine chocolate brownies, made from a rich condensed milk brownie recipe, are arranged in a grid on parchment paper, displaying cracked tops and chocolate chunks.

Tips for the Best Results

When you are cooking the browned butter, you need to stir constantly. Or it will burn. Also once the butter begins to have a nutty smell, remove from the heat.
I recommend finely chopping the chocolate so that it melts quicker in the melted butter.
Using clips to secure the parchment paper to the sides of the pan will ensure your paper doesn’t move around. I use binder clips.
Slightly underbake the brownies for extra fudgy brownies.
Allow the brownies to cool for at least 30 minutes before you slice into them.
Using a plastic knife or even dental floss that has no flavor is the best way to get clean lines when cutting brownies.

How to Store and Freeze

You can store these brownies at room temperature in an airtight container. Just make sure that you fully allow the brownies to cool before you place them in a container. The brownies will last for up to 4-5 days.

Or you can whip these brownies up, and then freeze for a treat later on. Place the brownies in a sealed freezer bag or freezer container and freeze for up to 2 months. Then thaw on the counter or eat straight from the freezer.