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Condensed Milk Brownies

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Prep Time: 15 minutes     Cook Time: 50 minutes

5 from 35 votes

Sweetened condensed milk is the secret ingredient in these brownies. It keeps them soft, moist, and delicious. This is an easy condensed milk brownies recipe since all you need to do is combine the ingredients and bake them in the oven. Anyone can make perfectly delicious brownies with this recipe!

Close up of a condensed milk brownie on a plate with a spoonful removed from its corner.
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These condensed milk brownies are always best when homemade with love, and I bet you know someone who would love to sink their teeth into this rich, mouthwatering dessert.

These are excellent with ice cream and they’re also portable enough for a box lunch. So, if you have the ingredients and you’re in the mood for some easy baking, these condensed milk brownies will have your kitchen smelling unbelievably good!

Also, I have a fun fact about these delicious desserts. You can eat them for breakfast too, and without feeling guilty! Don't believe me? Check out my breakfast brownies. But I got you covered if you want to stick with something more traditional like blueberry muffins.

Main Ingredients

The ingredients needed to make condensed milk brownies laid out on a table.

Let’s take a look at the main ingredients that give this recipe its perfect flavor and texture:

  • Sweetened condensed milk: For both texture and flavor. This ingredient gives the brownies a great flavor and also helps with a moist texture. There are no substitutes for this ingredient.
  • Chocolate chips: To add chocolatey richness. Feel free to use any kind of chocolate chips you want. Semisweet work well or you could try white chocolate chips or dark chocolate if that’s more your thing. You might like to combine more than one kind.
  • Vanilla extract: For a contrasting flavor. Vanilla and chocolate are always harmonious together in recipes, and the vanilla adds a great flavor to them. Use vanilla extract which is real vanilla, not vanilla essence which is synthetic.
  • Sugar: For the perfect level of sweetness. I used both brown and white sugar, but you can use just one kind if you prefer.
  • Cocoa powder: To give a rich, chocolate taste. Use Dutch or natural process cocoa for the best results.
  • Eggs: For adding a rich flavor and binding the batter together. It doesn’t matter if they’re at room temperature or chilled.

Instructions Overview

So how do you make condensed milk brownies anyway? First, you need to melt the butter with the milk in a pan on the stove and then you can add the chocolate chips. Once they are melted, let the mixture cool down.

Beat the eggs and sugar together and then add the vanilla and chocolate chip mixture. Stir in the cocoa powder, salt, and flour. Pour the batter into a parchment paper-lined baking pan and bake for about 45 minutes. Let the brownies cool and cut them into squares to serve.

A stack of three brownies on top of each other.

Common Questions

What does milk do to brownies?

Milk helps keep brownies fudgy and moist in the center while the outside crisps up. Although some brownie recipes call for regular milk (or even water) this one is made with condensed milk which is thick, creamy and sweet, and a great addition to help get the texture perfect.

Should I put salt in my brownies? And, if so, what kind?

Yes! The reason for this is salt works as a flavor enhancer. It doesn't add a salty flavor to the condensed milk brownies; rather it brings out the sweet flavors. Kosher salt is what I typically use because the flakes are bigger than sea salt. It's also iodine-free and doesn't contain any other metals either, making it preferable to table salt and purer for baking.

If you use table salt instead, remember it's finer-grained so it takes up less space when being measured. Rather than using ½ teaspoon of kosher salt you should use a third less if using table salt because of this.

How do you add texture to brownies?

These brownies offer a crisp texture on the outside and a moist, fudgy one inside. However, if you want to add some crunch too, consider adding chopped nuts or chopped pretzel sticks to the batter.

Can I make these brownies ahead?

Brownies don’t have to be made just before serving them, so you can make these a day or so ahead if that fits your schedule better.

How should I store them?

Keep leftover brownies (if there is such a thing in your house!) in an airtight container for a few days at room temperature. Add a slice of bread to the container to absorb any moisture. This ensures they stay nice and soft. The brownies should keep for three or four days this way.

Can I freeze homemade brownies?

Yes, you can freeze them for up to three months. Make sure they’re completely cool and then double wrap them in plastic wrap (or foil). It’s easiest to thaw them in portions rather than freeze the whole tray, so you can thaw only as many as you need. Thaw them overnight in the refrigerator.

What should I serve with condensed milk brownies?

Brownies can be as indulgent as you want. They are wonderful with a scoop of vanilla ice cream or some whipped cream. You might even want to have both! Try them as a snack or for dessert after any kind of main dish. Every occasion is perfect!

Should I serve them warm or chilled?

Your kitchen will smell so incredible during baking you will want to eat these as soon as they’re done. However, cooled brownies are much easier to cut neatly so it’s your choice.

A perfectly cut square brownie on a plate.

Chopnotch Tips

  • Use a toothpick to tell if they are done or need more time in the oven. Insert it into the center. If it comes out clean, they are done.
  • For the neatest edges, don’t cut the squares until they are completely cool.
  • A cracked top can be hidden with a light sprinkling of powdered sugar.
  • You can microwave them for 10 to 20 seconds before serving if you want them warm.
The finished brownies cut into 9 slices on a table.

You will love how rich these condensed milk brownies are. They’re crisp on top and oozy and gooey in the center.


How to Make

Condensed Milk Brownies

Chocoholics will adore this delicious recipe. They are rich, gooey and sweet, as well as super-easy to make.
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 9 brownies


  • 14 ounces sweetened condensed milk
  • cup unsalted butter
  • 2 ⅓ cups chocolate chips, semisweet
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1 egg yolk
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
💡TIP: Save it on Pinterest so you can always come back when you need to! 👇


  • Preheat oven to 350°F and line a 9x9-inch baking pan with parchment paper and set aside.
  • Now take a medium pan and melt the unsalted butter and condensed milk together over medium heat while stirring. Stir in the chocolate chips once melted, and continue stirring until the chocolate chips are melted.
  • Allow the mixture to cool at room temperature.
  • Take a large bowl and beat the eggs, egg yolk, brown sugar, and sugar with an electric mixer on medium-high speed for about 3 minutes or until lightened in color. Then beat in the vanilla extract and use a rubber spatula to stir in the cooled chocolate mixture.
  • Now add the cocoa powder, all-purpose flour, and salt. Stir until combined.
  • Pour the batter into the baking pan and bake for 45 to 50 minutes until an inserted toothpick comes out clean from the center.
  • Let the brownies cool completely, then remove from the pan and cut into squares.
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  • Use a toothpick to tell if they are done or need more time in the oven. Insert it into the center. If it comes out clean, they are done.
  • For the neatest edges, don’t cut the squares until they are completely cool.
  • A cracked top can be hidden with a light sprinkling of powdered sugar.
  • You can microwave them for 10 to 20 seconds before serving if you want them warm.

Nutrition Facts

Calories: 302kcal (15%), Carbohydrates: 43g (14%), Protein: 6g (12%), Fat: 13g (20%), Saturated Fat: 7g (44%), Trans Fat: 1g, Cholesterol: 91mg (30%), Sodium: 204mg (9%), Potassium: 236mg (7%), Fiber: 1g (4%), Sugar: 36g (40%), Vitamin A: 409IU (8%), Vitamin C: 1mg (1%), Calcium: 145mg (15%), Iron: 1mg (6%)
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Comments & Ratings

  1. 5 stars
    I made a double batch of these brownies for a birthday party and wanted to say how blown away everyone was with how delicious they were. I never used condensed milk in my brownies before. I came back here to save this recipe. I will use it going forward.

    • Thanks great to hear, Sheri! Condensed milk is the magic in this recipe for sure! I'm so happy to hear everyone at the birthday party loved them. Thanks for the feedback!

  2. 5 stars
    I can’t remember if I’ve already reviewed this recipe but woooow. I’ve made these twice now and both times they are a massive hit. I add New Mexican red chile powder (cayenne pepper would be delicious, too!) and a half cup of white chocolate to balance the heat. I took a pan to my company party and despite the massive assortment of holiday cookies and treats, they were gone in half an hour and everyone was talking about them. I am a chocolatier and I use Guittard for all my baking. Highly recommended!
    Before I forget, I’m at a high altitude and pull them out at 40 minutes instead of 45-50 to compensate.

    • Hi Kelly, I'm so happy these brownies were such a hit! And the modifications you made to the recipe sound delicious! Thanks so much for sharing your feedback.

  3. When doubling (or tripling) this recipe, the instructions say to use a 9x9 pan, which I know is incorrect.
    I would like to know what size pan I should use? Thank you so much! I love your site

    • Hi Sunny, thanks for the kind words! When doubling this recipe, split the batter between two 9x9-inch pans, or three 9x9-inch pans if you are tripling the recipe. Hope this helps!

  4. 5 stars
    I found this when looking for a brownie recipe that specifically called for condensed milk. I’m a chocolatier and finished a wedding commission with some ingredients to spare and then a craving for brownies hit hard. I substituted all brown sugar, pink salt for kosher, salted Kerrygold butter, and used local red chile powder and a handful of Callebaut white chocolate chips (added the chips just before I poured it into the pan). They came out absolutely divine. I will use this recipe again for all my brownie needs in the future! The only thing is, if you are at a high altitude (I’m in NM) forty five minutes is ever so slightly too much cooking time if you like them gooey. I will probably pull them at forty minutes next time for optimal ooze.

    • Hi Kelly, OMG that sounds so delicious! Thank you so much for sharing your feedback. Enjoy!

  5. 5 stars

    • Thank you so much, Sara!!