Easy Condensed Milk Brownies

These 3 ingredient condensed milk brownies are a dream come true when you want something fudgy, chewy, and deeply chocolatey without any fuss. No eggs or fancy baking skills needed, and the kids can easily join in on the fun. The recipe comes together quickly and results in those classic crackly tops and a rich, indulgent flavor that satisfy every chocolate craving.

I stumbled on this recipe when craving brownies but missing eggs and it quickly became a household favorite. Now it’s my go to when I want to whip up something sweet without a lot of prep and cleanup.

Ingredients

• Dark chocolate 250 grams: provides a rich chocolate flavor and fudgy texture I recommend 50 percent cocoa for the perfect balance of sweetness and depth
• Condensed milk one 397 gram tin: lends sweetness and moisture be sure to use sweetened condensed milk as evaporated milk will not work here
• Plain flour 100 grams: thickens the batter and creates classic brownie texture use plain flour for best results and avoid self raising to keep the chewy consistency

Instructions

Preheat the Oven:

Set the oven temperature to 160 degrees Celsius 140 degrees Celsius if using a fan oven. Line an 8 by 8 inch baking tin with parchment paper leaving the paper edges hanging over on all sides. This helps lift the brownies out easily once cooled.

Melt Chocolate and Condensed Milk:

Break the dark chocolate into pieces and place it in a saucepan with the condensed milk. Warm gently over low heat stirring occasionally to prevent scorching. Keep the heat low and be patient the chocolate will melt smoothly into the condensed milk creating a glossy rich mixture.

Combine Flour Quickly:

Take the saucepan off the heat and immediately sift in the flour. Stir rapidly but gently to combine everything into a thick sticky brownie batter. Work fast as the mixture begins to cool and set quickly.

Transfer to Tin and Level:

Pour the batter into your prepared tin and use a spatula or the back of a spoon to spread it evenly. The batter is sticky so spreading it firmly will ensure even baking and that lovely thin crust on top.

Bake Until Set:

Bake in the preheated oven for 20 to 25 minutes. You want the top to develop a delicate crust and the batter underneath to be cooked through but still soft. Avoid overbaking to keep the fudgy texture intact.

Cool and Serve:

Allow the brownies to cool completely in the tin at room temperature for about an hour. Use the parchment overhang to lift them out then cut into squares and enjoy the perfect chewy fudgy treat.

I adore the condensed milk in this recipe because it adds sweetness and moisture without needing extra sugar or eggs. It reminds me of baking with my kids on rainy afternoons. They love stirring the glossy thick batter and can’t wait to taste the fudgy results. It’s one of those recipes that bridges quick convenience with real homemade goodness.

Storage Tips

Store cooled brownies in an airtight container. They stay fresh and chewy for up to two weeks in the refrigerator. Avoid stacking without a layer of parchment paper between batches to keep the tops from sticking. For longer storage freeze in airtight containers and thaw overnight in the fridge before serving.

Ingredient Substitutions

Milk chocolate can replace dark chocolate but I suggest increasing it to 300 grams as the result is softer and sweeter. Using gluten free flour blends works well too and the condensed milk helps keep the brownies from crumbling. Avoid evaporated milk it lacks sweetness and will change the texture.

Serving Suggestions

These brownies are perfect on their own or warmed slightly with a dollop of whipped cream or a scoop of vanilla ice cream. Topping with chopped nuts or chocolate chips before baking adds a lovely crunch. For a festive touch try a sprinkle of flaky sea salt on top to enhance the chocolate flavors.

Simple to make and irresistibly fudgy these brownies are a go to for quick homemade treats. They store and freeze well making them great for make ahead desserts.

Common Questions About Recipes

→ How long do these brownies last?

Stored in an airtight container in the fridge, these brownies stay fresh for up to 2 weeks, ideal for advance preparation.

→ Can I freeze the brownies?

Yes, you can freeze them in airtight containers for up to 3 months. Thaw in the fridge overnight before enjoying. Avoid refreezing.

→ Is milk chocolate a good substitute?

Milk chocolate can be used but increase the chocolate amount to around 300g to avoid a sticky texture and maintain balance.

→ Will gluten-free flour work in this method?

Gluten-free flour works well as the binding comes mainly from condensed milk and chocolate. Use blends designed for baking for best results.

→ What’s the difference between condensed and evaporated milk?

Condensed milk is sweetened and thicker, while evaporated milk is unsweetened and thinner. They aren’t interchangeable in this context.