Do you ever find yourself with a half a tin of condensed milk but have no idea what to do with it? You need to make these condensed milk chocolate brownies!
Why should you make these condensed milk chocolate brownies?
- you won’t be wasting that half tin of condensed milk
- they are super quick and easy to make
- they use basic store cupboard ingredients as well as the condensed milk – chocolate, sugar, butter, flour, eggs and cocoa powder
- they are rich, soft, squidgy and chewy with the perfect amount of crispy crust
- the recipe is based on my original Chocolate Brownies recipe so they taste every bit as good
These condensed milk chocolate brownies are so quick and easy to mix and they bake in around an hour. The hardest part is leaving them to cool completely so they cut cleanly.
Simply melt the condensed milk, chocolate and butter together in the microwave, stir in the sugar then add the eggs, flour and cocoa powder. Beat well until the mixture is smooth and thoroughly combined then pour into a greased and lined traybake tin and pop in the oven for about an hour.
The brownies are cooked when a crust forms on top and should feel quite firm when pressed. It is very difficult to overcook these brownies as they just become a bit chewier the longer they are in the oven. If they are undercooked they will be too soft and won’t cut cleanly, they may also spread after they have been cut so it is better to have them cooked a little longer if you are not sure. Feel free to cook them a few minutes longer if you are specifically looking for a chewy brownie!
Condensed Milk Chocolate Brownies
Equipment
- 1 18cm x 28cm rectangular traybake tin or a 9" square tin
Ingredients
- 200 g condensed milk
- 170 g plain chocolate
- 170 g butter
- 340 g light soft brown sugar
- 3 eggs
- 155 g plain flour
- 15 g cocoa powder
Instructions
- Line the tin with silicone baking paper. The easiest way to do this is to cut a rectangle of baking paper that will wrap around the outside of the tin – across the bottom and up all sides. Grease the tin to help the paper stick then press the paper into the bottom of the tin. Snip into each of the corners to help the paper sit flat against the sides. Preheat the oven to 160C (fan).
- Place the condensed milk, chocolate and butter in a large microwaveable bowl. Heat in the microwave on full power for 30 seconds, stir and repeat if necessary until the mixture is completely melted and smooth.
- Stir in the sugar so no lumps remain. Crack the eggs into a jug and whisk lightly with a fork then add the eggs, flour and cocoa powder to the rest of the ingredients.
- Pour the mixture into the prepared tin and bake for approximately an hour until the top is crispy – it should feel firm when pressed lightly in the centre.
- Allow to cool completely before cutting into squares.