Condensed milk brownies are packed with double the chocolate and sweetened condensed milk for an irresistible treat. They’re loaded with chocolatey goodness and soft fudginess. This homemade brownie recipe is just as easy as any box mix but tastes 10x better!
Sweetened condensed milk brownies without eggs
If you’re in need of a chocolate fix, then I have just the thing for you: sweetened condensed milk brownies! These easy brownies are the definition of decadent. It’s truly one of the best brownie recipes, fudgy, gooey, intensely chocolatey, and irresistibly delicious.
You will experience chocolate bliss after the first bite, the perfect solution to satisfy your chocolate cravings. Made with ingredients you likely have at home, this one-bowl brownie recipe is sure to become your new go-to treat!
This tried-and-true recipe turns basic ingredients into the best chocolate treat. You’ll be surprised how amazing condensed milk brownies are! See the recipe card towards the end of the post for specific amounts for each item.
- Sweetened condensed milk is my secret ingredient for the most delicious fudgy texture. It adds all the moisture and fat content brownies need to be soft and chewy. You only need 1/2 can condensed milk – save the rest for these pancakes or cookies.
- Cocoa powder creates chewier brownies and that boxed brownie flavor you know and love. Natural unsweetened cocoa powder or Dutch process cocoa powder works well in this recipe. You can find more info in the FAQ section below.
- Chocolate: In addition to cocoa, these brownies are enriched with chocolate for the richest flavor. I find that semi-sweet or dark chocolate is best because there is already enough sugar in this recipe. You can either use good-quality chips or chop up a chocolate bar.
- Powdered sugar adds the perfect sweetness to these brownies and helps to create a beautifully cracked crust.
- Butter: I like to use salted butter, but unsalted butter with a pinch of salt does the trick too.
- Flour: Nothing fancy here, just all-purpose flour. Be sure to spoon and level the flour properly or weigh it on a digital scale for best results.
- Baking powder: A small amount of baking powder ensures the brownies are not too dense but also not too cakey.
- Vanilla extract enhances the chocolate aroma and adds depth of flavor. For the best taste, use real vanilla extract, not synthetic vanilla essence.
How to make condensed milk brownies
I love this condensed milk brownie recipe because it’s just as easy to make as boxed brownies. Let’s go over the 7 simple steps to making brownies from scratch!
#1 Step: Prep
Preheat the oven to 350°F / 180°C / gas mark 4. Line an 8 in x 8 in / 20 cm x 20 cm baking pan with parchment paper (baking paper), creating an overhang. The paper sling makes it easy to remove the baked brownies from the baking tin later on.
#2 Step: Melt butter and chocolate
Place the butter, chocolate, and condensed milk into a large, microwave-safe mixing bowl. Heat in the microwave in 30-second bursts until the butter and chocolate are liquid. Stir the mixture between each interval. Alternatively, melt the ingredients in a small saucepan on the stovetop over medium-low heat until melted.
#3 Step: Add liquid ingredients
Stir in the vanilla extract and water until well incorporated.
#4 Step: Add dry ingredients
Next, sift the all-purpose flour, powdered sugar, cocoa powder, and baking powder into the bowl with the butter-chocolate-milk mixture. Mix until the dry and liquid ingredients are thoroughly combined. Fold in any mix-ins you desire (e.g., chocolate chips, chopped nuts).
#5 Step: Bake brownies
Pour the brownie batter into the prepared baking dish. Bake the brownies for 25 to 30 minutes, until the center has set and the edges look slightly crispy. To check the doneness, insert a toothpick in the center. The brownies are done when it comes out mostly clean and without any liquid batter.
#6 Step: Cut brownie bars
Remove the brownies from the oven and let cool in the pan for 15 minutes. Then lift the brownie out of the baking dish and onto a cutting board and let cool completely. Using a sharp knife, slice the brownie into 16 squares.
#7 Step: Serve
Serve the brownies warm or at room temperature. Condensed milk brownies taste delicious with whipped cream or ice cream and fresh fruit.
Extra fudgy brownies
I prefer light, slightly cakey brownies over dense, fudgy brownies. It all comes down to the flour-to-fat ratio. Cakey brownies use more flour, while fudgy ones contain more fat.
As written, the recipe makes brownies similar to boxed brownies. They are soft, sweet, and a good deal fudgy. However, you can take it a step further and create super fudgy brownies by making the following adjustments:
- Flour + baking powder: Reduce the amount of flour and use only 3/4 cup. You also want to use only 1/2 teaspoon baking powder.
- Egg yolk: This brownie recipe is egg-free, but feel free to add 1 egg yolk to make the texture extra dense and chewy.
- Skip the water. Lastly, omit the water from the recipe.
Tips for the best brownies
Check out my handy tips below to set yourself up for condensed milk brownie perfection!
- Paper sling: Nothing is worse than getting your brownie stuck to the baking pan. The simplest way to avoid this is to allow the parchment (baking) paper to overhang the tin and use it as a sling to lift the brownie out.
- Measure dry flower correctly: Adding too much flour takes away from the fudge-like texture. A scale is the easiest and most precise way to measure flour. If you don’t have one, fluff the flour with a spoon, then spoon it into your measuring cup, and level off with a knife.
- Sift dry ingredients: Flour and cocoa powder can be quite lumpy. Make sure to sift them to remove those lumps.
- Filling the pan: Brownie batter is quite thick. Spread it out into the corners of your baking tin the best you can. It will level out in the oven.
- Don’t overbake: Unlike sponge cake, brownies don’t have a springy texture, and a toothpick inserted into the center will not come out clean. The brownies are done once the center is set and the top begins to crack. They will continue to bake after removing them from the oven, so don’t worry if the center seems a bit undercooked.
- Let it cool: Condensed milk brownies cut best once they have cooled. Warm brownie tastes delicious, but if you want clean edges, wait until your brownie feels cool to the touch before slicing it.
Variations & add-ins
This condensed milk brownie recipe is a great base for any mix-ins you can think of. Here are some of my favorite ideas:
- Chocolate chips: I adore adding chocolate chips to brownies. Semi-sweet are classic, and milk + white chocolate chips are great if you prefer a milder taste. You can also try toffee pieces, peanut butter chips, or butterscotch chips for a delicious variation.
- Chopped nuts: 1 cup chopped nuts adds wonderful textural crunch. Try walnuts, pecans, hazelnuts, macadamia nuts, or almonds. Add shredded coconut for a tropical twist.
- Candy: Instead of chocolate chips, throw in your favorite candy. Think of peanut butter cups, M&M’s, Snickers, Mound bars, Malteser, or Twix.
- Dried fruit: If you enjoy dried fruit in desserts, add 1/2 cup of your favorite fruit like dried cranberries, cherries, raisins, mango, or apricot.
More flavor variations
Brownies with sweetened condensed milk are the perfect canvas for all sorts of customizations. While I love these brownies the way they are, you can experiment with different flavors. Here are some ideas to try:
- Espresso powder or coffee: 1 teaspoon instant espresso powder or 1 tablespoon of coffee will really bring out the chocolate flavor.
- Peppermint: Give these condensed milk brownies a holiday makeover by adding 1/2 teaspoon peppermint extract. Drizzle melted white chocolate on top and garnish with peppermint candy.
- Cookies: Roughly crumble or chop your favorite cookies into the batter and on top before baking. Chocolate chip, Oreo, or Biscoff are some of my favorite options. You could also try mini pretzels for a sweet and salty treat.
- Spread: For an added flavor hit, dollop and swirl a spread like Nutella, peanut butter, or Biscoff cookie butter through the batter.
Condensed milk brownies are good as is. No doubt about it! Still, if you want a little decadence, serve brownies à la mode. Ice cream and brownies go SO well together! Vanilla, caramel, chocolate, or candied pecan are the perfect accompaniment for this chocolate treat.
To make it a show-stopper brownie sundae, serve your brownies topped with ice cream, chocolate sauce or caramel sauce, chopped nuts, and whipped cream. It’s so good!
And remember that half can of leftover condensed milk? It’s perfect to drizzle over your brownies. You could also cut the brownie into bite-sized pieces and dip it in the condensed milk. Or why not go all out and make this condensed milk dip?
How to store condensed milk brownies
Sweetened condensed milk brownies are easy to store for a quick and delicious chocolate treat. You’re going to love having these in your kitchen to munch on.
- Room temperature: Store your brownies in an airtight container at room temperature. They will last 3 days.
- Refrigerator: For a fudgier texture, keep them tightly sealed in the fridge for up to 5 days. They taste even better after a couple of days!
Can you freeze sweetened condensed milk brownies?
Of course! They freeze for up to 3 months. For maximum freshness, wrap each square individually in plastic wrap (cling film) and then place them in an airtight container.
Enjoy the brownies cold (they are yummy after defrosting for 15 minutes), or thaw them at room temperature before serving.
How do you reheat brownies with condensed milk?
For that just-baked taste, pop the brownies into the microwave and heat for 15 to 20 seconds until warm. The inside of the brownie goes super soft and gooey when you do this!
- 1/2 cup / 1 stick / 115 g / 4 oz salted butter (or unsalted butter + 1/4 tsp salt)
- 1/4 cup / 40 g / 1.4 oz semi-sweet chocolate chips (or chopped chocolate bar)
- 1/2 can / 7 oz / 200 g sweetened condensed milk
- 1/4 cup / 60 ml / 2 fl oz water
- 1 tsp vanilla extract
- 1 cup / 130 g / 4.25 oz all-purpose flour, spooned and leveled
- 1/2 cup / 60 g / 2 oz powdered (confectioners’/icing) sugar, packed
- 3 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder
- Prep. Preheat the oven to 350°F / 180°C / gas mark 4. Line an 8 in x 8 in / 20 cm x 20 cm baking pan with parchment paper (baking paper), creating an overhang. The paper sling makes it easy to remove the baked brownies from the baking tin later on.
- Melt butter and chocolate. Place the butter, chocolate, and condensed milk into a large, microwave-safe mixing bowl. Heat in the microwave in 30-second bursts until the butter and chocolate are liquid. Stir the mixture between each interval. Alternatively, melt the ingredients in a small saucepan on the stovetop over medium-low heat until melted.
- Add liquid ingredients. Stir in the vanilla extract and water until well incorporated.
- Add dry ingredients. Next, sift the all-purpose flour, powdered sugar, cocoa powder, and baking powder into the bowl with the butter-chocolate-milk mixture. Mix until the dry and liquid ingredients are thoroughly combined. Fold in any mix-ins you desire (e.g., chocolate chips, chopped nuts).
- Bake brownies. Pour the brownie batter into the prepared baking dish. Bake the brownies for 25 to 30 minutes, until the center has set and the edges look slightly crispy. To check the doneness, insert a toothpick in the center. The brownies are done when it comes out mostly clean and without any liquid batter.
- Cut brownie bars. Remove the brownies from the oven and let cool in the pan for 15 minutes. Then lift the brownie out of the baking dish and onto a cutting board and let cool completely. Using a sharp knife, slice the brownie into 16 squares.
- Serve. Serve the brownies warm or at room temperature. Condensed milk brownies taste delicious with whipped cream or ice cream and fresh fruit.
- Store. Store the brownies in an airtight container. They will last at room temperature for up to 3 days or 5 days in the refrigerator.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 108mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
Can I bake the brownies in a 9×9-inch pan?
Sure! You can use a larger baking tin if you don’t have an 8×8-inch pan. Your condensed milk brownies will be a bit thinner but nonetheless delicious.
Can I double the recipe?
Absolutely! If you need a larger batch that feeds a crowd, feel free to double the recipe. You’ll want to use a whole cand condensed milk and bake the brownies in a 9 in x 13 in / 23 cm x 33 cm baking tin.
What is the best cocoa powder for brownies?
Next to condensed milk, cocoa is the most essential ingredient in this brownie recipe. You have 2 options, and both will work well in this condensed milk brownie recipe.
- Natural cocoa is processed cocoa solids that are ground into a fine powder. It has a light, reddish color and tends to taste slightly sour.
- Dutch cocoa has been processed to neutralize the acidity. It appears darker and has a richer, more chocolatey flavor than natural.
I prefer Dutch-processed cocoa powder because it’s less acidic and makes the brownies fudgier. My go-to products are Hershey’s Special Dark Dutch Processed or Ghirardelli 100% Cocoa. Callebaut and Valrhona are great options too.
What does condensed milk in brownies?
My favorite ingredient in this homemade brownie recipe is condensed milk. It gives an unbelievable texture. The interior is soft and fudgy, and the edges become deliciously chewy. Condensed milk also creates a subtle toffee flavor that balances the rich chocolate aroma.
What is the best condensed milk for this recipe?
For the best flavor, I recommend full-fat sweetened condensed milk. My favorite brands are Eagle Brand, Nestle/Carnation, Milkmaid, and Magnolia.
I haven’t tested the recipe with condensed coconut milk or condensed oat milk, but I suspect that they would work.
Sugar-less condensed milk will probably not work here as we need the sugar in the condensed milk to create the delectable texture and sweetness.
Can I make this brownie recipe with evaporated milk?
No, evaporated milk can’t be substituted for condensed milk. Unlike condensed milk, evaporated milk doesn’t contain sugar and cannot provide the moisture and sweetness we need for these brownies.
Why you’ll love these condensed milk brownies
- Incredible flavor + texture: The rich, intense chocolate flavor and fudgy, gooey texture make the condensed milk brownies so good. It’s hard waiting for them to cool before slicing up.
- Easy to make: Condensed milk brownies come together in minutes with just one bowl, a whisk, and a baking pan. No need to break out the mixer!
- Simple ingredients: Just 8 ingredients and 30 minutes baking time stand between you and a batch of these delicious eggless brownies.
- No eggs: Speaking of ingredients, the recipe makes eggless brownies. Condensed milk adds all the fudginess you could want in a brownie.
- Perfect chocolate dessert: This no-fuss recipe bakes up 16 small or 9 large squares. Perfect for sharing! Top with a scoop of ice cream and you have an effortless dessert.
More indulgent brownie recipes
Whenever I need an easy dessert that wins over everyone, I reach for brownies. They always disappear fast and are loved by everyone. Try one of our other brownie recipes next time you need a dessert that is a sure-fire winner.