Sweetened condensed milk brownies are decadently fudgy and incredibly moist. Adding sweetened condensed milk gives these brownies extra richness, and they’re finished with an easy hot fudge made from condensed milk for a glossy, irresistible topping.
These brownies are intensely chocolatey, gooey in the center, and surprisingly simple to make. They combine melted chocolate, cocoa powder, and chocolate chips with sweetened condensed milk to create a deeply flavored, tender bar.
This recipe grew out of a love for condensed milk in baked goods — the same idea behind my condensed milk chocolate chip cookies — and translates perfectly to brownies. If you enjoy dense, rich brownies, this version is worth trying.
Why You Will Love This Recipe
- Sweetened condensed milk keeps the brownies extra moist and adds a creamy sweetness.
- They combine melted chocolate, cocoa powder, chocolate chips, and an optional condensed-milk hot fudge for an over-the-top finish.
- No stand mixer is required — the batter comes together quickly with simple tools, and the hot fudge sauce is straightforward to prepare.
Ingredients
Below are notes on key ingredients used in this condensed milk brownie recipe.
- Sweetened condensed milk – Adds sweetness, fat, and a silky texture. I use store-bought sweetened condensed milk.
- Butter – Use unsalted butter and melt it before combining with the other ingredients.
- Sugar – This recipe uses both granulated and brown sugar; dark brown sugar adds extra depth of flavor.
- Eggs – Use 2 large eggs at room temperature for best incorporation and texture.
- Chocolate chips – Semi-sweet chocolate chips work well; you can swap in milk, dark, or white chocolate depending on preference.
See the recipe card below for the full ingredient list and quantities.
Substitutions & Variations
- Chocolate chips – Try white chocolate, dark chocolate, or milk chocolate chips; candy pieces like Reese’s Pieces or M&Ms also make a fun topping.
- Cocoa powder – Dutch-process cocoa can be used for a smoother, less acidic chocolate flavor.
- Fudge topping – Swap in caramel, warmed Nutella, or a store-bought hot fudge if you prefer.
- If you need an egg-free or vegan version, look for a dedicated vegan brownie recipe — this recipe has not been tested without eggs.
- Pan size – The recipe uses an 8×8-inch pan. A 9×9-inch pan will produce slightly thinner brownies but still tasty results.
- Finishing salt – A light sprinkle of flaky sea salt over the warm fudge or finished brownies brightens the chocolate flavor.
Instructions
Step 1: Preheat the oven to 350°F. Whisk melted butter with both sugars until smooth, then add eggs and vanilla and whisk until incorporated.
Step 2: Stir in the sweetened condensed milk and melted chocolate until just combined.
Step 3: Fold in the flour, cocoa powder, and salt with a spatula, then stir in the remaining chocolate chips. Pour the batter into a prepared 8×8-inch pan and bake at 350°F for 25–29 minutes, until set around the edges but still soft in the center.
Step 4: Cool completely in the pan before lifting out and slicing. Serve plain or drizzle with warm condensed-milk hot fudge (instructions in the recipe card).
Recipe FAQs
Yes. Wrap cooled brownies tightly in plastic wrap or place them in an airtight container and freeze for up to 3 months. Thaw at room temperature or in the fridge.
Texture is a personal preference, but this recipe is designed for fudgy brownies with a dense, moist crumb.
While warm brownies are tempting, letting them cool fully makes them easier to slice and helps the centers set.
Store at room temperature in an airtight container for up to 4 days, or freeze for up to 3 months.
Expert Tips
Avoid overmixing the batter; stir only until the dry ingredients disappear to keep the brownies fudgy. Use a light-colored metal pan for even baking and allow the brownies to cool completely — or at least 30 minutes — before slicing.
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
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Condensed Milk Brownies
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. Grease an 8×8-inch pan and line it with parchment paper, leaving an overhang on two sides.
- Melt 1/2 cup chocolate chips in the microwave, stirring every 15 seconds until smooth. Set aside.
- Melt the butter and whisk it with the granulated and brown sugars until smooth. Add eggs and vanilla, whisking about one minute more.
- Whisk in the sweetened condensed milk and melted chocolate until just combined.
- Fold in cocoa powder, salt, and flour with a spatula, taking care not to overmix. Stir in the remaining 1/2 cup chocolate chips.
- Pour batter into the prepared pan, sprinkle extra chocolate chips on top if desired, and bake 25–30 minutes. Cool completely in the pan, then lift out with the parchment overhang and slice.
Hot Fudge Sauce
- In a small saucepan over medium heat, melt the butter with the sweetened condensed milk.
- Add the chocolate chips and stir constantly until the mixture is smooth and the chocolate has melted. Remove from heat and stir in vanilla.
- Drizzle the warm sauce over brownies and enjoy.
Notes
Storage: Keep leftovers at room temperature in an airtight container up to 4 days, or freeze for up to 3 months.
Nutrition
Please note that nutritional values are estimates calculated by an online tool.