Condensed Milk Brownies

If you’ve been looking for a rich, dense, fudgy, and decadent brownie recipe — look no further! These condensed milk brownies are full of chocolate flavor and are easy to put together.

Is there anything better than biting into a rich and fudgy brownie? Not much in my book! Over the years I’ve learned that not all brownie recipes are created equally.

I love this brownie recipe without cocoa powder, and ever since I created it, I’ve been on the hunt for another variation that’s even more chocolatey.

I’ve found it with these condensed milk brownies!

When I tell you they’re dense and rich, it’s no joke. They are so decadent — I love what the addition of condensed milk does for the texture and thickness of the batter.

If you’re a fan of slightly undercooking your brownies so that they come out as gooey as can be, this is the ultimate brownie recipe for you. 

Whether you plan to whip them up for a bake sale, party, or as a treat for your family, I think you’re going to absolutely adore this dessert.

Don’t be surprised if there aren’t any left — it’s that good!

Here’s what I’m going to teach you in this post:

• Instructions on how to prep, mix, and bake your condensed milk brownie batter so that you get ooey-gooey results every time.
• Advice on what brand of condensed milk to use. There’s a reason why I sometimes call them Eagle brand condensed milk brownies! 
• The trick to getting perfectly moist brownies every time. It’s all about the ingredients.

Make the most out of that can of condensed milk that’s been hanging out in your pantry! When you add it to brownies, the results are out of this world.

How To Make Condensed Milk Brownies

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat your oven to 350 degrees F. Line a 9-inch baking dish with parchment paper, as well as some nonstick cooking spray, then set aside.

STEP TWO: Add the flour, cocoa powder, salt, and baking powder to a small bowl and whisk to combine.

STEP THREE: Stir together the sweetened condensed milk, butter, sugar, brown sugar, vanilla extract, and eggs in a large bowl until the mixture becomes smooth.

Unsure of what brand of condensed milk to use? I’m a huge fan of Eagle brand for condensed milk brownies!

STEP FOUR: Stir the dry ingredients into the condensed milk mixture until just combined. Then, fold in the chocolate chips and transfer your brownie batter to the prepared pan.

STEP FIVE: Bake for 30-35 minutes, or until the center is set and not jiggly, and the top is no longer glossy. Allow your brownies to cool for at least 30 minutes before slicing. 

Can You Use Condensed Milk In Baking?

Absolutely! Adding condensed milk to baked goods will make the final results gooey, thick, dense, and moist. It will also add a nice color.

I personally lean toward Eagle brand for condensed milk brownies. It’s a brand I trust and love.

One thing to note with this recipe is that leftovers (if you have them!) are best kept in an airtight container in the fridge. This dessert will keep for 4-5 days when chilled!

How Do You Make Moist Brownies?

The secret to supremely moist brownies is in the ingredients that you use! That’s why I love adding condensed milk to the batter.

You’ll get moist and dense results every time, especially when compared to recipes that use water instead. 

What To Add To Brownies To Make Them Better?

Start with using condensed milk instead of water. The extra chocolate chips in this recipe also make them even more flavorful!

The vanilla and brown sugar also add so much. I also know some bakers that add a touch of coffee to the mix.

It’s not listed in my recipe, as I find that my condensed milk brownies are delicious without it, but it’s worth a try! 

What Makes Better Brownies, Butter or Oil?

I definitely recommend using butter instead of oil for this recipe. I find that it works perfectly with my Eagle brand condensed milk brownies! 

It tastes better and also complements the chocolate and condensed milk flavors wonderfully.

You may opt for oil if you want the outside and edges to be crunchy instead of having fudgy results.

It’s all about taste and texture preferences, but I do recommend sticking with butter for my recipe.

Other Dessert Recipes You’ll Love:

• Chocolate Marshmallow Cookies
• Red Velvet Brownies
• Air Fryer Lava Cakes
• Banana Pudding with Condensed Milk
• Edible Brownie Batter
• Cheesecake Oreo Cookies