Irresistible and decadent condensed milk brownies with chocolate, dark cocoa powder, and cream cheese – an easy-to-make, perfect treat for any occasion.
These delicious condensed milk brownies are pure happiness, a must-try for any brownie lover! They are rich, chocolatey, satisfying, and baked to perfection; their taste is heavenly, and their texture irresistible - some of the best brownies I have ever made.
Why will you love this recipe?
- Incredible texture and flavor. We use unsweetened cocoa powder and melted dark chocolate to give the condensed milk brownies that delicious chocolate flavor. The condensed milk and cream cheese topping adds extra richness and flavor.
- Unique: The extra topping makes these chocolatey brownies special, creamier than regular brownies, and so delicious.
- They freeze beautifully, so you can make a big batch and always have some when you crave a sweet treat.
- Chocolate: You can use semi-sweet or dark chocolate, whatever you prefer. I mainly go for dark, about 70% cocoa, but anything between 55 and 80% should be ok; a matter of personal taste.
- I usually use chocolate bars (more economical and often better-tasting), but dark or semi-sweet chocolate chips are also fine.
- Unsalted butter of the best quality. I prefer European-style butter, with 81% fat. I would not use reduced-fat, watery butter.
- Brown sugar
- Three large eggs at room temperature
- All-purpose flour. I strongly recommend measuring the flour and the butter on a digital kitchen scale.
- Unsweetened cocoa powder. Ensure it is unsweetened, not sweetened cocoa for mixing with milk.
- Baking powder: As the leavening agent.
- Sweetened condensed milk is the key ingredient in this recipe. It adds sweetness, richness, and flavor to the brownies.
- Full-fat cream cheese. The cheese should be softened and at room temperature. It adds tanginess to the condensed milk mixture, cutting through the sweetness and richness of the milk. It also contributes to the brownies’ texture, making them slightly creamy and so appealing.
- Other ingredients: Vanilla extract and a pinch of salt to enhance the flavor of these amazing brownies with condensed milk.
How to make brownies with sweetened condensed milk?
- Preheat the oven, grease, and line a baking dish with parchment paper.
- Melt butter and chocolate in a small saucepan over very low heat; stir often (1). Remove and let cool while you beat the sugar and the eggs.
- Wet ingredients: Beat the sugar, eggs, and vanilla extract with an electric hand mixer in a large bowl until light and fluffy (2), then carefully add the melted chocolate mixture. You can also use a stand mixer with a paddle attachment.
- Dry ingredients: Mix flour, baking powder, cocoa powder, and salt in a separate mixing bowl, sieve them over the chocolate mix, and stir gently until the ingredients are just combined. Don’t overmix (3).
- Pour the batter into the prepared pan (4).
- Topping: Mix condensed milk and cream cheese until smooth.
- Spread over the brownie batter and gently marble the mixture with a fork (5,6). Please don’t overdo it; the two components should be only slightly mixed.
- Bake in the preheated oven for 35 minutes or until a toothpick inserted in the middle comes out with just a few crumbs sticking to it. The toothpick should not be covered in the batter but should not be completely dry or clean either; the brownies will continue to cook slightly while cooling in the dish (7).
- Let the sweetened condensed milk brownies cool completely, remove them from the dish, and cut them into squares just before serving. You could serve them with a scoop of vanilla ice cream if you like.
- Most important tip: Always use a digital kitchen scale in baking; it guarantees the best results (the Amazon affiliate link opens in a new tab).
- In case you overbake them: I overbaked these sweetened condensed milk brownies once, I forgot to set the timer, and they must have been in the oven at least 10 minutes longer than needed. Needless to say, they were dry, crumbly, and hard to swallow.
- However, I didn’t have the heart to throw them away, so I froze them, thinking I would use them to make pop cakes someday.
- After about a month or so, I thawed a couple, and surprise! They were absolutely amazing, as if freshly baked, delicious, moist brownies, not dry at all!
How to store?
- Refrigerate the condensed milk brownies in an airtight container for 4-5 days but bring them to room temperature before serving.
- Freeze the baked brownies on a baking sheet or large plate. Once solid, transfer them to an airtight container or a freezer bag. This way, you can remove individual pieces whenever you crave some brownies with condensed milk.
- Freeze them for up to 3 months, thaw them in the fridge, and bring them to room temperature before serving.
- Refrigerate leftover sweetened condensed milk in an airtight container or closed jar; it lasts 1-2 weeks. Please don’t leave the milk in the can; make sure you transfer it to an appropriate container.
Overmixing the batter can introduce more air into it, leading to a lighter and cake-like texture. Mix the ingredients just until they are combined to achieve a fudgier consistency.
Overbaking them can result in cakey brownies as well. Start checking for doneness a few minutes before the recommended baking time, and remove them from the oven as soon as a toothpick inserted into the center comes out with a few moist crumbs.
Incorrect ratios of ingredients: The proportions of flour, fat, and liquid can affect the texture of the brownies. That's why I recommend using a kitchen scale and not cups to measure the ingredients.
No. They are distinct products and should not be substituted for each other. The primary difference lies in the sugar content. Condensed milk is sweetened with added sugar, whereas evaporated milk is unsweetened.
Check out the webstory for this recipe: How to make Condensed Milk Brownies
More Fast Sweet Treats
- Banana Bread without Baking Soda
- Carrot Banana Muffins
- Vanilla Muffins
- Banana Muffins with Nutella
- Strawberry Turnovers
- White Chocolate Chip Cookies
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
Condensed Milk Brownies
- Baking dish of about 10x8 inches/ 25x20 cm Note 1
- Small saucepan
- Large bowl
- 1 stick + 1 tablespoon unsalted butter 130 g, Note 2
- 5.5 oz chocolate semi-sweet or dark, 150 g, 55-70% cocoa, Note 3
- ⅔ cup light brown sugar 125 g/ 4.5 oz
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 130 g, Note 2
- 1 teaspoon baking powder
- ⅓ cup unsweetened cocoa powder 30 g/ 1 oz
- a pinch of salt
- ¾ cup sweetened condensed milk at room temperature, 200 g/ 7 oz
- ⅔ cup full-fat cream cheese softened, 150 g/ 5.3 oz
- Preheat the oven to 350°F (180°C). Grease and line the baking dish with parchment paper.
- Melt: Cut the butter into cups and chop the chocolate. Place them in a small saucepan and melt them on very low heat, often stirring. Remove from the heat and let cool while you mix the rest of the ingredients.1 stick and 1 Tbsp/ 130 g butter + 5.5 oz/ 150 g chocolate
- Wet ingredients: Beat the sugar, eggs, and vanilla extract in a large bowl until light and fluffy, about 3 minutes. Carefully mix in the butter-chocolate mixture.⅔ cup/ 125 g light brown sugar + 3 eggs + 1 teaspoon vanilla extract
- Dry ingredients: Mix flour, baking powder, cocoa powder, and salt in a separate bowl. Sieve the mixture over the wet ingredients and mix gently until the ingredients are just combined. Don’t overmix.1 cup/ 130 g flour + 1 teaspoon baking powder + ⅓ cup/ 30 g cocoa powder + 1 pinch of salt
- Pour the batter into the prepared baking dish.
- Topping: Mix condensed milk and cream cheese until smooth. Carefully spread the mixture over the brownie batter in the baking dish. Use a fork to marble the batter gently, but don’t overdo it; the two components should be only slightly mixed.¾ cup/ 200 g sweetened condensed milk + ⅔ cup/ 150 g cream cheese
- Bake the brownies for 35 minutes or until a toothpick inserted in the middle comes out with just a few crumbs of batter sticking to it. The toothpick should not be covered in the batter but should not be completely dry or clean either; the brownies will continue to cook slightly while cooling in the dish.
- Let cool completely in the baking dish, remove them, and cut them into squares just before serving.
- Scale: I strongly recommend using a digital baking scale in baking; it guarantees the best results (the Amazon affiliate link opens in a new tab). This recipe contains too many ingredients that cannot be adequately measured when using cups: butter, flour, or cream cheese.
- Baking dish size alternatives: 9x9 ½ (23x24 cm) or 10x10 inches (25x25 cm)