Easy Condensed Milk Brownies

These 3 ingredient condensed milk brownies are a simple way to satisfy any chocolate craving without fuss. Chewy, fudgy, and deeply chocolatey, they come together quickly with pantry staples. Perfect for when you want a homemade treat that doesn't require eggs or complicated steps, even kids can join in the fun.

I first tried this recipe on a rainy afternoon when I had limited ingredients on hand. It quickly became a favorite for both me and my family and is now a regular request when I want a sweet, simple dessert.

Ingredients

• Dark chocolate: two hundred and fifty grams the heart of the brownies for rich chocolate flavour. Fifty percent cocoa makes for the best balance of sweetness and depth, but you can adjust based on your taste.
• Sweetened condensed milk: three hundred ninety seven grams one standard tin adds creaminess and sweetness making the brownies wonderfully chewy. Using the measured amount ensures consistency even when tin sizes vary.
• Plain flour: one hundred grams transforms the melted fudge mixture into a proper brownie texture. Avoid self raising flour to keep the classic chewy dense brownie feel.

Instructions

Sourdough the oven:

Preheat your oven to one hundred sixty degrees Celsius or one hundred forty degrees fan assisted. Line an eight by eight inch baking tin with baking paper making sure there is some overhang on the edges to lift the brownies out easily once baked.

Melt the chocolate and condensed milk:

Break the dark chocolate into pieces and place it in a small saucepan with the condensed milk. Heat gently over low heat stirring occasionally until the chocolate is completely melted and smooth. Be patient and avoid high heat to prevent burning.

Mix in the flour:

Remove the pan from the heat straight away. Quickly sift or add the plain flour and stir thoroughly to combine until you have a thick sticky brownie batter. It may start to thicken as it cools so work briskly.

Transfer to the tin:

Scrape the brownie batter into the prepared tin and use a rubber spatula or the back of a spoon to press it evenly into the corners and smooth the surface. This ensures even baking.

Bake the brownies:

Place the tin in the preheated oven and bake for twenty to twenty five minutes. Look for the classic lightly cracked brownie crust on top and that the edges are pulling away slightly from the tin. The centre will be set but still fudgy. Avoid overbaking for moist results.

Cool before cutting:

Allow the brownies to cool completely in the tin at room temperature for about one hour. This helps them firm up making them easier to slice neatly. Lift out using the baking paper and cut into squares.

I also love how the recipe recalls cozy afternoons with my family baking together and sharing these treats fresh from the oven.

Storage Tips

Store these brownies in an airtight container in the refrigerator where they will last up to two weeks. For longer storage freeze in a sealed container separated by parchment to prevent sticking and defrost in the fridge overnight for the best texture.

Ingredient Substitutions

You can swap dark chocolate for milk chocolate but consider increasing the chocolate amount to three hundred grams for the right texture. Using gluten free plain flour blends works well at the same quantity. Do not substitute condensed milk with evaporated milk as it lacks sugar and will change the outcome drastically.

Serving Suggestions

Serve these brownies on their own or slightly warmed. Add a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat and sprinkle with chopped nuts or chocolate chips for added texture.

These condensed milk brownies are an easy reliable dessert that yields fudgy chewy results. Enjoy them warm with ice cream or store them for up to two weeks in the fridge.

Your Recipe Questions Answered

→ How long do these brownies stay fresh?

Stored in an airtight container in the fridge, these brownies last up to 2 weeks while maintaining their texture and flavor.

→ Can these brownies be frozen?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before enjoying; avoid refreezing for best quality.

→ Is milk chocolate a good substitute for dark chocolate?

Milk chocolate works well but increasing its amount to 300g helps prevent a sticky texture and ensures a rich flavor balance.

→ Can gluten-free flour be used instead of plain flour?

Gluten-free flour blends are suitable here as condensed milk and chocolate bind the mixture with flour contributing texture rather than structure.

→ What makes condensed milk different from evaporated milk?

Condensed milk is sweetened, providing richness and sweetness, while evaporated milk is unsweetened and less suitable for this dessert.