Easy Condensed Milk Brownies (3 Ingredients)

Name: Easy Condensed Milk Brownies (3 Ingredients)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 250 g Dark chocolate ((8.8oz) see notes); 397 g Sweetened condensed milk ((14oz)); 100 g Plain flour ((3.5oz))

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These 3 ingredient condensed milk brownies are chewy, fudgy and super chocolatey. They're SO quick and easy to make, there are no eggs needed, and even the kids can help!

hand holding up 3 ingredient condensed milk brownies

I'm back with another fudgy brownie recipe and this is my easiest one yet: 3 ingredient brownies with sweetened condensed milk! They're made with only 3 (yes 3!!) ingredients and they are ready to eat in just over an hour. Perfect for those times you want an indulgent homemade dessert without putting in a lot of effort.

To create this recipe, I adapted my chocolate fudge recipe so these are VERY fudgy brownies and very chewy too, just like a good brownie should be! They have that classic paper-thin brownie crust and an indulgent chocolate flavour. I just know you're going to love them!

This is a fairly easy recipe so if you're experienced at baking, feel free to skip right ahead to the recipe card at the end of the post. Otherwise, keep on reading for detailed notes, process images, top tips and my answers to FAQs. Enjoy!

Ingredient notes

Here are the 3 ingredients you'll need for condensed milk brownies...

Dark chocolate: I tested this recipe with milk chocolate, 70% dark chocolate and everything in between. They all worked well but in the end, I think the taste and texture of the brownies made with 50% cocoa chocolate was the most similar to traditional brownies, so try to use this if you can.
Condensed milk: 1 tin is all you need! In the UK, a standard-sized tin of condensed milk weighs 397g or 14oz. If your tin has more than this, use a food scale to weigh out 397g. Learn more here about baking with evaporated vs condensed milk.
Flour: You'll need 100g of flour, which will transform the fudge mixture into a chocolate brownie after baking. For this recipe, always use plain flour, unless you don't mind cakey brownies.

stack of 2 sweetened condensed milk brownies

Equipment you'll need

Aside from the 3 ingredients above, you'll also need the following tools...

8x8-inch baking tin: This is the perfect size of tin to get a decently thick and chewy brownie. Smaller tins will produce thicker, more fudge-like (very chewy) brownies while a larger tin will give you thinner, more cakey brownies.
Baking paper (parchment paper): This is needed to stop the brownie mixture from sticking to the tin. It's best if you leave a little bit hanging over each edge so you can simply lift the brownies out once they're set.
Saucepan: To melt the chocolate and condensed milk. You can do this in the microwave in a heatproof bowl but you'll need to stir the mixture every 20 seconds or so to prevent burning.
Utensils: A wooden spoon for mixing and a sharp knife to cut the brownies.

How to make 3 ingredient condensed milk brownies

Step 1: Preheat your oven to 160°C (140°C for fan ovens) and line an 8x8-inch tin with baking paper.

Step 2: Break up 250g of dark chocolate and place it into a saucepan along with 397g of condensed milk. Place over low heat on the stove and stir occasionally until the chocolate has melted.

melted chocolate and condensed milk in a saucepan

Step 3: Remove the saucepan from the heat and immediately add 100g of plain flour. Mix well to make a thick brownie batter. Work quickly as the mixture will start to thicken as it cools.

Step 4: Place the brownie batter into your lined tin and press it evenly into place. A rubber spatula is a great tool for this part as the batter is sticky.

Step 5: Bake for 20-25 minutes, until the brownies have formed a crust on top and are cooked all over.

Step 6: Let them cool in the tin at room temperature for around 1 hour then cut into squares and enjoy!

Mix-in ideas

I know these are 3-ingredient condensed milk brownies but if you fancy adding something a little extra, here are some mix-in suggestions:

Chocolate chips: Milk, white or dark.
Chopped nuts: Almonds, pecans, walnuts, or any other nuts you like.
Candy: Chunks of your favourite chocolate bars such as Twix or Mars Bars.
Flavour extracts: Orange and peppermint extracts would go particularly well with chocolate but even plain old vanilla would taste good too!

Top tips

Work quickly after you remove the chocolate and condensed milk from the heat. The mixture will start to set and thicken fairly fast.
50% dark chocolate will give you the best flavour and texture. I found 70% dark chocolate to be slightly too bitter for my personal tastes and less dark chocolate produced a more fudge-like texture.
If you want to use a baking tin that's larger than 8x8 inches then I recommend increasing the ingredient quantities too so you don't end up with thin brownies. You can do this using the 'servings' slider in the recipe card at the end of the post. Baking time may also need to be adjusted.

FAQ

How long do 3-ingredient condensed milk brownies last?

If you keep them in an airtight container in the fridge they'll last for up to 2 weeks! This means they're perfect for prepping in advance.

Can I freeze this recipe?

Yes, these brownies can be frozen in airtight containers for up to 3 months. When you're ready to eat them, transfer them to the fridge and leave them overnight to defrost. Do not refreeze. For more storing and freezing information, check out my post on how to store brownies.

Can I use milk chocolate instead?

Yes, the recipe works with milk chocolate. However, I recommend increasing the amount of chocolate to 300g because the brownies will end up sticky otherwise.

Does gluten-free flour work?

Yes, this recipe works with gluten-free flour! The condensed milk and chocolate do a great job at binding alone and the flour is just there for texture so you don't need to worry about crumbly brownies. I recommend you use a gluten-free flour blend rather than naturally gluten-free flours like almond and coconut.

What's the difference between condensed milk and evaporated milk?

I get this question quite often, although they both a similar consistency, they shouldn't be interchanged. The key difference is the that condensed milk contains sugar, while evaporated milk is unsweetened.

When making condensed milk recipes you might notice that condensed milk is sometimes called 'sweetened condensed milk' which can be confusing. Technically all condensed milk is sweetened, and often we use "condensed milk" as shorthand.

overhead shot of brownies on a white surface

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