Looking for the perfect brownie recipe? Look no further. This is the original viral Condensed Milk Brownies recipe that is super easy to make and yields the most delicious chewy brownies packed with chocolate chips.
The addition of sweetened condensed milk adds extra moisture to the brownie batter to give you a uniquely rich brownie. They’re gooey in the center with crispy edges when they first come out of the oven. As they cool, they sink down and get ultra fudgy.
These sticky-sweet brownies are a fan favorite because of their unparalleled texture and relative ease to whip up. But please note, they are a variation to a classic brownie — think of them like a cross between brownies and fudge.
So, if you’re more of a traditionalist when it comes to baking, you may want to opt for these Classic Brownies with Chocolate Chips instead!
As a busy mom who can’t resist a decadent treat, I absolutely love highlighting ingredients like Sweetened Condensed Milk that can on its own completely upgrade the taste and texture of a recipe!
With the addition of this one ingredient you can easily and efficiently elevate your brownies.
Condensed Milk Brownies Ingredients
Here’s everything you need:
- Sweetened condensed milk. This secret ingredient gives your chocolate brownies the best texture!
- Unsalted butter. Make sure it’s softened for the best batter consistency.
- Granulated sugar. You can also opt to sub date or coconut sugar for a healthier option.
- Vanilla extract. For flavor.
- Eggs. For leavening.
- All-purpose flour. This acts as the base of your brownies.
- Unsweetened cocoa powder. I love using dark cocoa powder, but any unsweetened cocoa powder works!
- Salt. Inside the batter to amp up the flavor, plus you have the option to put a little sea salt on top for the perfect balance of salty and sweet.
- Chocolate chips. Dark or semi-sweet.
Note: I get a lot of questions about the absence of baking powder and baking soda in these! There is purposely no rising agent in this recipe. I tested with and without a rising agent, and the brownie batter without was much fudgier and chewier.
Condensed Milk vs Evaporated Milk
Though condensed milk and evaporated milk have the same consistency, they are not the same and should not be used interchangeably.
The difference between condensed and evaporated milk is the sugar content. Condensed milk is sweetened with added sugar, while evaporated milk is unsweetened.
On that note, there is no such thing as “unsweetened” condensed milk. All condensed milk is sweetened condensed milk. So though it is technically called sweetened condensed milk, just “condensed milk” is often used as shorthand.
Condensed Milk Brownies Tips and Tricks
Make Sure Your Butter Is Softened
Though salted will work in a pinch, I recommend using unsalted butter in this recipe so that you can control the amount of salt you are adding to your condensed milk brownies.
But most importantly, your butter must be softened—not melted, and not too solid, in order to get the best consistency brownie batter.
The easiest way to soften your butter to perfection is to allow it to rest at room temperature for about 30 minutes before you start baking.
But if you’re hit with a brownie craving or a sudden urge to bake—don’t fret! You can soften your butter in several other, quicker ways. I usually just soften my butter in the microwave. Start with 15 seconds on high, then drop down to 10 if it’s still too solid.
From there, you’ll just heat the butter in just 5-second intervals until it’s softened. You’ll know your butter is ready when your finger leaves an imprint when you poke it.
Cream the Milk, Butter, and Sugar First
Use a hand mixer on high to get the condensed milk, butter, and sugar mixture thick and smooth.
Creaming your fat (in this case the butter and sweetened condensed milk) and the granulated sugar together don’t only combine these ingredients together smoothly, but they also add little air pockets to the batter.
Aerating the batter is an effective way to get that soft and chewy texture you expect from a fudgy chocolate brownie.
Beat in Your Eggs and Vanilla Next
Once you’ve creamed together your sweetened condensed milk, butter, and sugar, you’re ready to add your eggs and vanilla extract.
As a general rule of thumb, it’s safest to crack your eggs in a separate bowl first, rather than adding them directly to your batter. It’s just the best way to avoid eggshells or a bloody egg.
But to be honest, I often “live on the edge” and crack ’em right in!
Use your hand mixer again to combine the eggs and vanilla extract into your batter until it is nice and smooth once again!
Add Your Dry Ingredients
Time for your flour, cocoa powder, and salt, and, you guessed it—your hand mixer is your best friend here!
Use it again to integrate your dry ingredients, mixing until there are no visible clumps. Biting into a lump of cocoa powder or flour makes for a bitter, unpleasant taste.
Pro tip: If you’re one of those people who enjoys licking the batter bowl more than eating the actual brownies, I got you! Check out this 10-minute Edible Brownie Batter recipe!
Transfer to a Lined Pan
Line a 9 x 9-inch square pan with parchment paper so you can easily remove your condensed milk brownies. These are fudgy and a little bit sticky, so you’ll want to make sure your brownies are cool before cutting into them and peeling them away from the paper.
The best way to speed up the cooling process (because once that chocolatey smell is wafting through your kitchen, your patience may start to run out) is to remove the parchment paper with the brownies from the pan and transfer them to a cooling rack.
Add Chocolate Chips On Top
As opposed to mixing chocolate chips into the batter, you’ll just want to add them on top of your batter once it’s in the pan.
That’s because this batter is a little bit thinner than your average brownie batter, so some of the chocolate chips will sink. Adding them on top and last is the best way to ensure they are spread more evenly throughout the batter, rather than all at the very bottom.
How to Store Your Sweetened Condensed Milk Brownies
Keep your condensed milk brownies in an airtight container or cover them up to keep them fresh. At room temperature, these delicious fudgy squares will stay delicious for 3-4 days.
If you want to extend the life of your brownies, you can freeze them for up to 4 months in an airtight container. Of course, make sure to allow them to thaw at room temperature before biting into them.
Why You’ll Love these Condensed Milk Brownies
- The consistency. The addition of sweetened condensed milk to your brownie batter adds extra moisture, giving you a chewy, fudgy consistency that can’t be beaten.
- They’re so easy! Just one bowl and basic pantry ingredients + the condensed milk will give you brownies in no time!
- They’re extra chocolatey. Between the already-chocolatey flavor and the addition of chocolate chips, you’ll get a supercharged chocolate fix with every bite.
Viral Chewy Condensed Milk Brownies
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 14 ounces sweetened condensed milk (14oz usually = 1 can)
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder (I used dark)
- ¼ teaspoon salt
- 1 cup chocolate chips (dark or semi-sweet)
- 1 pinch sea salt on top (optional)
Instructions
- Preheat your oven to 350°F and line a 9×9 or 8×8-inch square pan with parchment paper.
- In a large mixing bowl, use a hand mixer on high to cream together sweetened condensed milk, butter, and sugar until thick and smooth (about 3-5 minutes).14 ounces sweetened condensed milk, ¼ cup unsalted butter, softened, ¾ cup granulated sugar
- Add the eggs and vanilla extract and mix again on high to combine.2 large eggs, 2 teaspoons vanilla extract
- Next, add the flour, cocoa powder, and salt and mix again until there are no visible clumps.½ cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt
- Transfer batter to your lined pan and pour chocolate chips on top.1 cup chocolate chips (dark or semi-sweet)
- Bake for 35-45 minutes. Give the pan a little shake. You'll know they are ready when the center wobbles, but the edges are set. Make sure to allow them to cool completely before slicing and peeling away from parchment paper (they change texture as they cool). Sprinkle on a pinch of salt (optional).1 pinch sea salt on top
Pro Tips
- When the brownies first come out of the oven, they will be a little bit on the cakier side. They’re crispy around the edges and a little gooey in the center. As they cool, they completely sink down and transform into a fudgy, chewy brownie. Make sure to allow them to cool before digging in.
- Make sure the batter is smooth and free of clumps before adding it to your baking pan. If your cocoa powder is extra clumpy, consider sifting it!
100 thoughts on “Viral Chewy Condensed Milk Brownies”
I followed all instructions and only baked these for 35 minutes and they seem overcooked. The consistency is not fudgy and chewy, it’s more like a dense cake or loaf, and I don’t care for the taste.
Hi Erin! Thank you for leaving your feedback! Sorry to hear these aren’t for you. The texture does change completely as they cool from cakey to fudgy. Did you get a chance to allow for that? Either way, they definitely differ from a traditional brownie.
The recipe came together ok but seems more like a cake than a brownie, I wouldn’t make these again
Sorry these disappointed you, Joe! If you’re more of a brownie traditionalist, I have tons of other more classic-style brownies on the site. Have a great day!
I’m not gonna say they are the best Brownies I’ve ever had. But they are up there. Im not so sure I would have put the chocolate chips on top again. I think for me I would have liked it better with just the batter, so it would be a little less rich. But if you wanting to get all you chocolate needs met with one small brownie, this will do it for sure. I love the consistency of them though. Perfectly fudgy and chewy, and lightly crunchy on the edges. You definitely need to let them cool for like 30 mins at least or they will be more cake like at first. I might opt for some nuts vs chocolate chips next time. Overall they taste great and they will serve plenty of people because you will only need 1, 2 at most.
I’m glad you enjoyed, Jordan!! I so agree they are IMMENSELY rich! Nuts sound like a great swap. Thank you so much for taking the time to leave your feedback
Wondering if i can substitute the 2 whole eggs for just egg whites? If yes, what would be the measurement for 1 recipe? I’m trying to look for ways to use left over egg whites!
Absolutely you can! To sub for two whole eggs, you will need about 1/2 cup of egg whites (or roughly the whites of 4 large eggs). There should be no discernible difference in how they turn out 🙂
p.s. if you still have leftover egg whites after that, check out my Candied Cinnamon Sugar Walnuts, too! Enjoy!
Are these eggs supposed to be room temperature?
They don’t have to be for this recipe! Since a hand mixer is used to beat the eggs in, the temperature of the eggs will not make a significant difference to the brownies!
My son made this a few weeks ago for a family gathering. Everyone loved them.
They are now our go-to Brownie recipe! They are so easy to make and very tasty.
Thank you for sharing this recipe.
This makes me SO happy to read! Thank you so much for taking the time to leave your feedback, Becky!
My Favorite Brownies. I’ve made these many times now. 5 Stars
This makes me so happy to hear! Thank you so much for taking the time to leave your feedback, Jeff!
Do you think i could bake these in a 7×7 pan ? Maybe a slightly longer bake time?
Absolutely! I really only think you’ll need a couple of extra minutes if any, I would check them after 45 minutes and give them up to 50 if you think they need more time. Enjoy!!!!
Thank you for sharing this recipe. The recipe was easy to follow. Unfortunately, we didn’t care for the taste. It didn’t taste like a brownie and we found it to be very sweet. Will look at your other brownie recipes.
Thank you for your feedback! Sorry it was too sweet for your taste. I do hope you check out the more traditional brownie recipes on my site. 🙂
Best brownies I have ever made Thanks for this amazing recipe! I made it in an 8×8 Pyrex pan and left it in the oven a bit longer. Perfect amount of sugar and super thick. I used Ghirardelli chocolate powder and chocolate chips, which worked out nicely in this recipe.
I’m SO glad you enjoyed, Cynthia!! Thank you so much for taking them time to leave your feedback 🙂
I found the directions for the recipe were very easy to follow.
That’s always my goal, so it makes me so happy to hear! Hope you enjoy, Anthony!
Hi Marley!
I’m looking at this recipe and need to take it yo a function this weekend. It looks like you can make the recipe bigger but the directions for the pan size don’t change. Can you help me out please?
Hi Lori!! You have great baking instincts! Yes, switch to a 9×13 pan and check them after 55 minutes. They’ll just need a little extra baking time. Make sure to let them cool completely to set before diving in. Let me know how they turn out 🙂
These were delicious! I did cut down on the sugar to 1/2 cup and also 1/2 cup with the chocolate chips. Texture was between cake like and chewy. Great with vanilla ice cream!
So delish with ice cream! I’m so glad you enjoyed 🙂
Hi Marley! Mine didn’t have a shiny cracked top. It looks like cake. Any thoughts on what could’ve gone wrong?
Hi Taylor! So sorry they didn’t turn out as you hoped. Can I ask- did you use a hand mixer or just a whisk? Typically, the absence of the cracked top on brownies comes from eggs that are under-beat. After creaming the butter and sugar in this recipe, you then add the eggs and vanilla extract, mix, and then the dry ingredients and mix again, which is usually enough beating to get you that cracked top! But if you used a hand whisk, or your hand mixer on a lower setting, that may be the issue!
I used a hand mixer to beat the ingredients for 5 minutes. My eggs still felt slightly cool vs completely room temp so maybe that was the issue!
Hi Marley, would you mind sharing which brand of bowls you use and/or where to find them?
I’m planning on making these for my wife this weekend but it’s also time to upgrade my baking bowls!
Hi Katie! You’re so sweet to make these for your wife! I got the bowls pictured at Target and i LOVE them! Looks like they are still available, here’s the link: https://www.target.com/p/3pc-brim-stripe-stoneware-mixing
Only change I made was putting 2/3 of the choc chips into the cake with only 1/3 on top. Very tasty, especially with vanilla ice cream.
I’m so glad you enjoyed, Manuel! Thank you so very much for taking the time to let me go. Adding ice cream on top is genius!
Amazing brownies. Does have slight cake like texture but absolutely amazing. Very easy instructions and turned out great. Thanks for recipe. I’ve made them twice so far!
I’m so glad you enjoyed, Miranda! Thank you so much for taking the time to leave your feedback 🙂
Unfortunately these came out sooo cakey, they weren’t even close to the texture of brownies. My batter also came out to be a very light brown, compared to yours in the picture and i cannot figure out why as i followed the measurements exactly.
Hi Farwy! So sorry to hear! Did you use dark cocoa powder? This recipe works with any unsweetened cocoa powder, but for the darker color you would have to use dark cocoa powder.
I just made these recently & I wasn’t happy with the taste or consistency. They were overly sweet with both sweetened condensed milk & sugar& were not as chewy & fudgy as the description . I made them exactly to the direction and used the exact ingredients listed.
Sorry to hear you didn’t like them, Nicole! They certainly have a different taste than typical brownies, so it’s just a matter of preference, I suppose. I have a lot of traditional brownie recipes on the site, if that’s more you’re thing 🙂
Thanks Marley! I will definitely check out your other recipes:)
Definitely the best brownies ever made this will always be the recipe from now on. Made a double batch this time.
So glad you’re enjoying the recipe 🙂 music to my ears!
I’ll try this
Are you saying the 3/4 cup of sugar is half of what it was, or did you cut the 3/4 cup in half?
Hi Sandra! Box mixes and most homemade brownie recipes use around 1 1/2 cups sugar (some even use up to 2 1/2 cups!). This recipe calls for 3/4 cup, but if you like your brownies less sweet, you can try just adding 1/4 or 1/2 cup! I haven’t personally tried it, but have gotten feedback from several others who have and said they liked it! 🙂 Hope that helps!
Hi there
What is the required temperature and degree for this recipe?
Hi Priyanka! The full recipe with detailed instructions can be found in the recipe card toward the bottom of the page. You can use the “jump to recipe” button at the top to access it easily. To answer your question, these are baked at 350F for 35-45 min 🙂
Perfect, so yummy! This recipe gets to be printed and collected in my favorites I’m making my second batch.
I’m so glad you love it, Ann! Thank you so much for your feedback 🙂
I love this recipe and so does my hubby!! (he calls them addicting) I added 1/8 tsp of baking soda to it to add some fluff, and I used 2 of the mini cans of condensed milk, but after cooling and being in the fridge, they’re like fudge with crispy edges (I made them into cupcakes). Thank you!!
SO glad you loved it, Destiney! Thank you so much for your feedback. I’m so happy to know they work well as little cupcakes! <3
This was the first time I made Brownies from scratch. They turned out great and were a huge success!
Hi Jenny!! This made me smile so big! Thank you so much for taking the time to leave your feedback <3
First time making anything like this, added peanut butter chips in place of chocolate. Was amazing! Ty
YUM that sounds like the perfect addition!!
Can I use chocolate instead of chocolate chips?
Absolutely!! Just chop it up into smaller pieces so it doesn’t all sink to the bottom 🙂 enjoy!!
Thankyou for such a timely response ♥️♥️♥️ will try this recipe in the morning as it is 1:30 am in Pakistan
Could I just had a can of condensed milk to my box brownie mix? I would love to make but I don’t have all ingredients on hand but I do have brownie mix on hand. Please let me know what you think?
Hi Brandee!! I haven’t personally tried it. My biggest fear is that it will be a little too sweet because I cut the amount of sugar in half in this to compensate for the extra sweetness of the condensed milk. That being said, there were a couple of people that commented on social media that they tried it with a box mix and it seems to have very mixed reviews- about half liked it, half did not!
I don’t like my desserts too sweet, can I leave out the granulated sugar without compromising the structure of the brownies?
Hi Jenny!
I haven’t tested it without sugar, so I can’t give you a definitive answer with 100% confidence- I’m sorry! Typically, aside from adding sweetness, sugar bonds to liquid during baking and locks in moisture, but there is sugar in condensed milk, so you may be able to get away with it. I did reduce the amount of granulated sugar by 50% to compensate for the extra sweetness from the condensed milk! I hope this helps.
Can I use box brownie mix
Hi Terez!
I haven’t tried it so I can’t say for sure, but I fear it may be a little too sweet. I cut the amount of granulated sugar added in half here to compensate for the extra sugar in the condensed milk. Hope this helps!
Brownies are delicious. I make them constantly for my grandchildren.
However according to your recipe when doubled or tripled the ounces are correct…..not the number of cans. (1 small can) is listed for all increases. Not a criticism just information.
I’m so glad you enjoy this recipe, Betty!! Thank you for the heads up on the can, I have updated that note!
The #of cans stays the same but the ounces updates. If you double it, it changes to 28 oz which is 2 cans.
Thanks for the heads up Chris! Unfortunately there’s no way to double the notes, so I wrote 14 oz= 1 can instead of just writing 1 can, but I can see where it gets confusing!
Hi Marley,
I would like to make a 9 X 13 pan of these brownies. If I double the ingredients, and place in 9 X 13 pan, how long should I bake them in that size pan? Thank you!
Hi Cyndy!
I would check it after 55 minutes! I don’t think you will need more than 60 minutes total. Enjoy ❤️
Thank you Marley!!
If you don’t have the half cup flour,could bread flour be used?
Hi Donna!
Absolutely, bread flour will work in a pinch. It has extra protein so will make the brownies extra chewy, but I think they will still be delicious!
Can I use Bigger pan? I only have a 8×8 pan and I’m afraid they’ll come out raw. Any advice?
Hi Karen!!
The 8×8 pan will work on the top rack with 3 extra minutes in the oven! When you first take them out and they’re still hot, the very center may be a little extra gooey, but as they cool and firm up, you’ll be left with a nice chewy texture! Just make sure to wait until they cool completely before slicing them 🙂 Enjoy!
I made these with condensed coconut milk and dairy free “butter” to accommodate food allergies in my family. Hands down the BEST brownies I and the rest of my crew have ever had! Here we are a month later and I’m making a batch to bring to a potluck. They are THAT GOOD!
I am SO glad you love them as much as I do! And so happy it works with condensed coconut milk– I’m going to try that next time!
45 minutes is too long 38 – 40 is plenty
Thank you for your feedback, Laura!
I love this recipe so much! I added peppermint flakes in it to give it more of a festive taste and I 100% recommend it. I will definitely be using this recipe again. Thank you for helping me use up my leftover condensed milk
I am SO glad you love them as much as I do!! Peppermint flakes sounds AMAZING, I will definitely have to try that! Thank you so much for taking the time to leave your feedback.
They were a little thin and crispy on the edges when they came out of the oven. After a day in Tupperware they became very soft and chewy. Delicious brownies.
The condensed milk works wonders for the texture! So glad you enjoyed 🙂
I love this recipe, it is so delicious. I tried twice once with chocolate chips and family enjoyed it. And second time without chocolate chip but I add walnuts for my Mom. She call me tell how much she enjoyed the brownies.
Hi Ms Mamie!
I am so glad to hear your love this recipe as much as I do. Walnuts sounds like such a wonderful addition; I will have to try that next time 🙂
Thank you so much for taking the time to leave your comment. Have a wonderful day!
Marley
Would these taste good with cream cheese frosting?
I can’t eat these but I bake for other and work sometimes, which is why I’m asking a somewhat unusual question if one could consume the outcome.
I’m looking for a smaller recipe that prevents me from wasting 1/3rd of cream cheese frosting when I makes cakes with it.
Thank you
I loveeeee hearing that you’re doing your best to avoid waste!! I do think these would be great with cream cheese frosting. The condensed milk in this recipe’s main purpose is to create a moist and chewy texture. I actually cut back on the sugar to accommodate for the sweetness of the sweetened condensed milk, so they’re not much sweeter than any other brownies. So any add ons or mix ins that you would add to any other brownie will work here. I hope that answers your question!
Sounds so delicious. Will be eager to try. Can you add walnuts or pecans??
Hi Ann! Absolutely— they both sound like a wonderful addition!
This may be a dumb question, but could I use regular cocoa powder if I don’t have unsweetened?
Never a dumb question! YES Absolutely you can!!! You may notice a change in color, but the taste difference will be negligible.
Thank you so much for your kindness and quick reply
Hello!
Have you ever made this with gluten-free flour?
Thanks
Hi Tammy! I’m so sorry, I have not tried this with any other flour besides all-purpose flour. I will say, it’s a pretty no fuss recipe, so if you have a trusted GF flour you typically substitute 1:1, I’m confident it will work! Let me know if you test it out 🙂
Must I add chips to this recipe?
Does the flavor change, if not used?
Hi Mo!
It’s totally up to you! You will still get a fudgy, sweet, and sticky brownie without chocolate chips. You’ll still get some chocolate flavor from the cocoa powder, but you’ll miss out on the chocolate chunks!
Sounds yummy. Can I use sweetened condensed coconut milk since thats all I have on hand lol
Hi Renee!!
That should totally work! I haven’t personally tried it, but generally subbing sweetened condensed coconut milk for sweetened condensed milk 1:1 works in baking, so I don’t see why it wouldn’t be delicious! Let me know how they come out 🙂
What is the nutrition information, such as calories, etc.?
Hi Leigh!
While the exact nutrition info may vary slightly based on the brand you use for each ingredient, the estimated calories per serving are 283, with 10.2 g fat, 7 g saturated fat, and 133 mg sodium.