Condensed Milk Brownies

Get ready for an amazing brownie recipe that you'll absolutely love! These condensed milk brownies are super special because they're soft on the inside, like a chocolate hug, and they have a crispy and crunchy outside.

It's the best of both worlds!

These brownies with condensed milk can be made in advance.

This makes them perfect if you are short on time or want to prepare a sweet treat ahead of time.

Or, if you’re like me, and you want to have a little dessert which you can pull out of the freezer for yourself or perhaps some unexpected guests.

The condensed milk acts as both the main liquid and sweetness of the brownie.

For this recipe, I used condensed milk that was made from rice milk. Personally, I love the flavor that rice condensed milk gives to the brownie.

However, you can use any kind of condensed milk you would like.

A Brief History of Brownies

There are many different stories to where and how the brownie originated.

One of the most commonly known stories of origin dates back to the 1800s in the United States of America.

It is said that Bertha Palmer, wife to the owner of Palmer House Hotel, commissioned a pastry chef to make a dessert for the Chicago World’s Columbian Exposition in 1893.

• These brownies are no fuss and don’t even need much effort.
• This brownie can be a snack, dessert, or even comfort food!
• You can make this in advance if you are preparing for a dinner party, morning or afternoon tea.
• This condensed milk brownies recipe is vegan friendly.
• This recipe for brownies with condensed milk is budget friendly.

• Self raising flour
• Cocoa powder
• Caster sugar
• Sea salt
• Sunflower oil (or vegetable oil)
• Vanilla extract
• Plant based milk unsweetened, room temperature
• Plant based condensed milk alternative
• Dairy free dark chocolate, chopped into small chunks
• Chopped almonds (or walnuts/pistachios)

Instructions

The process to making these delicious brownies is so simple. What’s more is this recipe makes 12 slices which are 5.08 cm x 5.08 cm (2 inches x 2 inches) in size.

Step One: Grease and line a 22 cm (8.66 inches) brownie tin with parchment paper and vegetable oil.

Step Two: Preheat oven to 160°C (320°F)(fan forced), or 180°C (356°F) non-fan forced oven.

Step Three: Place the self-raising flour, cocoa powder, caster sugar, and salt in a large bowl. Mix until combined.

Step Four: Place wet ingredients vegetable oil, vanilla extract, milk, condensed milk in a separate large to medium bowl. Mix well.

Step Five: Melt the dark chocolate in the microwave in short bursts. Make sure to stir the chocolate between stopping the microwave.

Allow chocolate to cool slightly but not so that it becomes solid.

Step Six: Add melted chocolate to the wet ingredients. Mix until combined.

Step Seven: Add the wet mixture to the dry ingredients and mix until combined. Do not over mix.

Step Eight: Place mixture in the prepared tin and flatten the top. It can help to gently tap the tin on the worksurface to flatten the top.

Step Nine: Add the chopped nuts on top if desired.

Step Ten: Bake for 35-40 minutes or until the brownie is cooked in the centre. You can test this by carefully poking a knife in the centre of the brownie.

The brownie should have a moist crumb it should not have the same consistency as the wet batter.

Step Eleven: Allow the brownie to cool in the tin for 10 minutes, then remove from tin and transfer to a wire rack. Serve.

Tips for Success

• The brownie will double in size. If you have a shallow tin, raise the sides with some foil.
• If it looks like it is going too brown on top but it is not yet cooked, carefully place some foil loosely on the top of the brownie.