For the third day of “Bring Some Brownies,” here’s a gooey, fudgy condensed milk brownie that’s utterly delicious. Early in my blogging journey I first saw brownies filled with condensed milk and meant to try them, but somehow I never did—until now. When I recently listed brownie ideas to bake, these gooey treats immediately made the cut. The base brownie batter comes from David Lebovitz and uses eggs. If you prefer an eggless version, there are many eggless brownie recipes available that will work well with the condensed milk filling. You can use any preferred eggless batter and follow the same filling method described here.
In this version I layered both condensed milk and chopped chocolate inside the brownie. To serve the centre extra gooey, warm each slice briefly in the microwave: place the slice on a microwave-safe plate and heat on high for about 20 seconds right before serving. A scoop of vanilla ice cream alongside the warm brownie elevates the dessert and creates a wonderful contrast of temperatures and textures. The brownies are quite sweet thanks to the condensed milk—if you prefer less sweetness, reduce the amount of added sugar or choose a less sweet chocolate. In our household, Sruti declared this the favourite among the brownies I made. I used Callebaut chocolate in the batter, but any good-quality dark chocolate or baking compound will work.
Recipe Source: David Lebovitz (adapted)
Fudgy Condensed Milk Brownies Recipe
This recipe yields a rich, chocolatey brownie with a luscious condensed-milk layer. It benefits from refrigeration overnight so the layers set and the flavours meld. Cut into 16 slices for small servings or fewer for larger portions.
Ingredients
- Butter – 115 g
- Dark chocolate – 170 g (use good quality baking chocolate)
- Eggs – 4
- Sugar – 200 g
- Dark cocoa powder – 25 g
- Vanilla extract – 1 tsp
- All-purpose flour – 140 g
- Choco chips or chopped dark chocolate – a handful
- Condensed milk – 1/2 cup
Instructions
- Preheat the oven to 180°C (350°F).
- Place the butter and dark chocolate in a heatproof bowl.
- Melt them gently, stirring frequently. If using a microwave, heat in short 10-second bursts, stirring between bursts, until smooth and glossy. Alternatively, melt over a bain-marie.
- Add the sugar to the melted chocolate and whisk until fully incorporated and slightly glossy.
- Sift in the cocoa powder and whisk until combined.
- Stir in the vanilla extract.
- Add the eggs one at a time, whisking well after each addition so the batter becomes smooth and cohesive.
- Once all eggs are incorporated, fold in the flour using a spatula until you have a thick, fudgy batter. Avoid overmixing.
- Grease and line an 8-inch (20 cm) square baking tin. Pour half of the batter into the prepared tin and spread it evenly.
- Scatter the choco chips or chopped chocolate over that layer, then pour the condensed milk evenly across the surface.
- Spread the remaining batter gently over the condensed milk, covering the filling as evenly as possible.
- Bake in the preheated oven for 25–30 minutes, or until the top is set and the edges are firm. The centre should still be slightly soft for a fudgy texture.
- Remove the pan from the oven and allow the brownies to cool completely on a wire rack.
- Cover the cooled pan with cling film and refrigerate overnight. Chilling helps the layers set and makes slicing neater.
- Remove from the pan, slice into squares the next day, and serve. For a gooey, warm centre, heat individual slices in the microwave for 15–25 seconds just before serving and add a scoop of ice cream if desired.
Tips and variations: substitute the dark chocolate with milk chocolate for a sweeter result, or use less sugar if you prefer less sweetness. For nutty texture, sprinkle chopped nuts over the condensed milk layer before adding the top batter. If you need an eggless version, prepare an eggless fudgy batter of similar volume and follow the same layering and baking instructions. Store leftovers refrigerated for up to 5 days; warm slices briefly before serving for the best gooey experience.
If you are taking part in a baking challenge or blogging marathon, this brownie makes a memorable addition thanks to its indulgent condensed milk core and fudgy chocolate layers. Enjoy baking and sharing these gooey brownies with friends and family.