Easy Fudgy Condensed Milk Brownies

4.50 from 6 votes

Add a can of sweetened condensed milk to your brownie recipe for the ultimate Fudgy Brownie!

Prep Time10

Cook Time45

Total Time53

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 412kcal

Author: June Albertson-Dick

Preheat the oven to 350°. Prepare a 9×9 baking pan by spraying liberally with nonstick cooking spray and lining it with parchment paper.
In a large bowl, mix brownie mix, sweetened condensed milk, eggs, coffee, oil and vanilla until batter is smooth and contains few to no lumps. Be sure to scrape the bottom of the bowl to incorporate all of the dry brownie mix. Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the top of the brownies.
Bake brownies for 45-55 minutes or until a toothpick inserted comes out with some moist crumbs and the surface of the brownies begin to crack. Sprinkle with flaky sea salt {optional} and allow the brownies to cool at room temperature before slicing. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Whisk the brownie mix before adding the wet ingredients. This simple step will ensure that there are fewer lumps in the batter.
Turn the brownies once while baking. This will ensure that they are baked evenly.
Cut the cooled baked brownies with a plastic knife. A plastic knife is naturally nonstick and will give you nice and clean lines.
Store leftover condensed milk brownies in an airtight container or wrapped in plastic wrap. Refrigerate for up to 5 days.
These fudgy brownies freeze well for up to 3 months as long as they are in an airtight container or in a freezer bag.
Add cookies, chopped candy and freeze dried fruit to the batter or top of the brownies.