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Chewy Condensed Milk Brownies
These ultra‑chewy brownies get their signature glossy, papery top and milky‑marshmallow flavor from sweetened condensed milk and browned butter. Made in a 9‑inch square pan, they’re sticky, fudgy and perfect for anyone who loves a rich, caramel‑kissed brownie.
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Critical Success Points
- • Brown the butter without burning the milk solids
- • Do not over‑bake; watch for the glossy papery skin formation
- • Allow the batter to cool before adding the egg yolk to prevent scrambling
Safety Warnings
- • Hot butter can splatter – use a medium‑sized saucepan and keep a lid nearby.
- • Do not leave browned butter unattended; it can burn quickly.
- • Handle the hot oven mitts when removing the pan.
- • Use a sharp knife or sturdy skewer for the doneness test.
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