Chewy Condensed Milk Brownies

Ingredients

• ½ cup Unsalted Butter (melted and browned)
• ½ cup Dutch‑Processed Cocoa Powder (unsweetened, dark)
• 14 oz Sweetened Condensed Milk (full‑fat, sweetened)
• 1 cup Powdered Sugar (sifted)
• 1 tablespoon Vanilla Extract (pure vanilla)
• 1 pinch Salt (fine sea salt, only if using unsalted butter)
• 1 teaspoon Molasses (optional, adds depth)
• 1 large Egg Yolk (room temperature)
• ¾ cup All‑Purpose Flour (sifted)
• ½ cup Chopped Walnuts (optional, toasted)
• 1 cup Chocolate Chips (optional, solid and chilled before folding)

Instructions

1. Preheat Oven

   Set the oven to 325°F (160°C) convection and let it preheat fully.

   Time: PT10M

   Temperature: 325°F

2. Prepare Pan

   Line a 9‑inch square pan with parchment paper, creating a sling. Cut the corners of the parchment diagonally so the paper can be lifted out easily.

   Time: PT5M

3. Brown the Butter

   Melt ½ cup butter in a medium saucepan over medium heat. Whisk continuously. When the bubbling changes to fizzing and foaming, keep whisking until the butter turns a light caramel color and smells nutty (about 5‑7 minutes).

   Time: PT7M

4. Add Cocoa

   Whisk in ½ cup Dutch‑processed cocoa powder until smooth. Let the mixture boil for 1 minute to toast the cocoa, then remove from heat.

   Time: PT2M

5. Incorporate Condensed Milk

   Whisk the entire 14‑oz can of sweetened condensed milk into the cocoa‑butter mixture until fully combined.

   Time: PT1M

6. Add Sugar, Vanilla, Salt, Molasses

   Stir in the powdered sugar, vanilla extract, a pinch of salt, and the optional teaspoon of molasses. Mix until the sugar is completely dissolved and the batter is glossy.

   Time: PT2M

7. Add Egg Yolk

   Quickly whisk in one egg yolk. The batter should be cool enough that the yolk does not scramble.

   Time: PT1M

8. Fold in Flour (and Nuts)

   Add ¾ cup sifted all‑purpose flour and the optional toasted walnuts. Fold gently with a wooden spoon until just combined; over‑mixing will make the brownies tough.

   Time: PT2M

9. Add Chocolate Chips (Optional)

   If using, chill chocolate chips in the freezer for a few minutes, then fold them into the batter gently so they don’t melt immediately.

   Time: PT1M

10. Transfer to Pan

    Pour the batter into the prepared pan and smooth the top with the wooden spoon or spatula.

    Time: PT2M

11. Bake

    Place the pan in the oven and bake for 35 minutes. The top should develop a glossy, papery skin and the edges will be set while the center stays fudgy.

    Time: PT35M

    Temperature: 325°F

12. Check Doneness

    After about 30 minutes, look for the skin formation. Insert a skewer; if it comes out with a few moist crumbs, the brownies are ready for a chewier texture. For a fudgier result, let them bake the full 35 minutes.

    Time: PT5M

13. Cool and Release

    Remove the pan from the oven and let the brownies cool in the pan on a rack for at least 1 hour. Then lift the parchment sling to release the brownies and cut into squares.

    Time: PT60M

Nutrition Facts

Calories

373

Protein

4 g

Carbohydrates

55 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Dutch‑Processed Cocoa Powder: Natural cocoa powder
• Instead of Sweetened Condensed Milk: Homemade condensed milk (milk + sugar)
• Instead of Powdered Sugar: Blended granulated sugar
• Instead of Vanilla Extract: Vanilla bean seeds, Almond extract
• Instead of Salt: Kosher salt
• Instead of Molasses: Dark corn syrup, Brown sugar
• Instead of Egg Yolk: Egg substitute (not recommended for texture)
• Instead of All‑Purpose Flour: Gluten‑free flour blend
• Instead of Chopped Walnuts: Pecans, Almonds
• Instead of Chocolate Chips: Chocolate chunks, Chopped dark chocolate

Equipment Needed

• 9‑inch Square Baking Pan
• Parchment Paper
• Saucepan (medium)
• Tiny Whisk
• Wooden Spoon
• Mixing Bowl
• Oven
• Cooling Rack
• Measuring Cups & Spoons
• Knife or Skewer
• Scale (optional) (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• For an extra caramel note, finish the browned butter with a splash of bourbon before adding cocoa.
• A pinch of instant espresso powder enhances the chocolate flavor without adding bitterness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can sit at room temperature for 2 days, but texture will become softer.

Make-Ahead Tips

• The batter can be prepared up to 24 hours ahead and kept refrigerated; bring to room temperature before baking.
• Baked brownies freeze well; reheat gently in a low oven before serving.