Royalty Fast Food

You’ve found the perfect place if you enjoy fudgy brownies. This recipe yields the fudgiest brownie center—one that isn’t overly chewy or dry—by using a can of sweetened condensed milk.

Ingredients

• 2 Large eggs
• Cooking spray
• 1 Tsp kosher salt
• 3/4 Cup unsalted butter
• 1/2 Cup granulated sugar
• 1 14 oz can sweetened condensed milk
• 1 1/3 Cups dark chocolate chips, divided
• 1 Tsp vanilla extract
• 2/3 Cup all-purpose flour
• 1/2 Cup Dutch-process cocoa powder
• Flaky sea salt, for garnish

How to Make the Best Condensed Brownies

1. Condensed milk: This caramelized and thickened can of delicious goo is milk with sugar added and boiled down. This texture helps to explain why these brownies are so gooey. Melt butter and sugar together. To produce that beautiful, crackly crust on top of the brownies, you must fully dissolve the sugar into the butter before combining the other ingredients. We cook this on the stovetop, but you could also whisk it in the microwave for 30-second bursts.
2. Dark chocolate chips: These brownies’ sweetness is counteracted by a hint of bitterness from the dark chocolate. For ultimate richness, the majority of it melts into the batter; but, adding some whole chips to the batter gives each mouthful of melty chocolate bursts.
3. Flaky sea salt: Although it’s optional, adding a little flaky sea salt to the top enhances the chocolate’s flavor and adds a lovely visual element. Sprinkle the salt on the brownies around ten minutes before baking, while the batter is still slightly moist, to help it stick to the cake.
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Method Step-by-Step

Step. 1

Compile the ingredients. Set an oven rack in the upper third and preheat the oven to 350°F. Then, over medium heat, melt butter in a medium saucepan. Add the sugar once the butter has melted and begun to boil. Cook for about 45 seconds, stirring regularly, or until the sugar has melted.

Step. 2

Take the pan off of the burner and stir in 1 cup of chocolate chips and sweetened condensed milk. After approximately a minute, stir until smooth. Transfer into a sizable heat-resistant basin and allow it to cool down for around two minutes.

Step. 3

In the interim, coat a baking pan measuring 8 by 8 inches with cooking spray. With a small overhang on both sides, line the pan with parchment paper. Apply a thin layer of cooking spray to the parchment.

Step. 4

To ensure the egg tempers and doesn’t scramble, add one egg to the warm, melted chocolate mixture and stir vigorously. Before adding the last egg, mix for another 20 seconds or so to ensure it is well blended. Add vanilla extract and whisk.

Step. 5

Using a rubber spatula, mix the flour, cocoa powder, and kosher salt into the batter. Add the last 1/3 cup of chocolate chips and fold. Next, transfer the mixture into the ready-made baking pan and set it on the top shelf of the oven that has been preheated.

Step. 6

For 40 to 45 minutes, or until the brownies seem just set and a wooden pick inserted in the center comes out mostly clean, bake them. After 30 minutes, sprinkle with flaky sea salt if preferred. The top should look somewhat shiny but not wet to the touch.

Step. 7

Take the pan out of the oven and let it cool for an hour on a wire rack. Next, remove the brownies from the pan and place them on a cutting board, using the excess parchment paper. Divide into eight halves. Heat or serve at room temperature.