These Condensed Milk Brownies start with a fudgy dark chocolate brownie and are finished with a buttery M&M and peanut butter chip oatmeal topping. Must I say more? The topping is much easier to make than traditional cookie dough so you can have these ready in no time.
Want more peanut butter sweets? Try my Peanut Butter Rice Krispie Balls.
You will also love my brown butter Chess Squares from Scratch.
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Highlights
- Brownies made with sweetened condensed milk
- Dark chocolate & cocoa powder
- Fudgy, moist, gooey, & chewy
- Monster cookie topping made from oatmeal, peanut butter, & dark chocolate M&Ms
- Delicious served warm with vanilla ice cream or whipped cream on top
- Super easy to make
Ingredients
- Semi Sweet Chocolate: This Ghirardelli chocolate bar is my favorite chocolate to bake with. Using high quality chocolate will result in better flavor.
- M&Ms: If you prefer milk chocolate, substitute for the original M&Ms.
- Peanut Butter Chips: My favorite are the Reese's peanut butter baking chips.
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start . . .
- Let your eggs come to room temperature. To create the smoothest brownie batter, the eggs cannot be too cold. Let them sit out for about 30 minutes or soak them in warm (not hot) water for a couple of minutes.
- Preheat the oven to 350 degrees.
Step 1: In a microwave safe bowl, combine the sweetened condensed milk and the chocolate. Microwave for 25-30 seconds and stir. Microwave for an additional 15 seconds. Stir until the chocolate melts.
Step 2: In a stand mixer fitted with the paddle attachment (or large bowl with hand mixer), add the chocolate condensed milk mixture, brown sugar, and vanilla. Mix on medium until well combined.
TIP - The chocolate will continue melting as you stir it.
TIP - Use a spatula to scrape the bottom and sides of the bowl.
Step 3: Add the eggs and mix on medium low until combined.
Step 4: Add the flour, cocoa powder, and salt. Fold in with a spatula or mix on the lowest speed until just combined.
TIP - Don’t over mix the dry ingredients.
Step 5: In a microwave safe bowl, melt the butter. Add the flour, oats, sugar, M&Ms, and peanut butter chips. Fold together until just combined.
Step 6: Line an 8 x 8 metal pan lined with parchment paper and grease lightly with nonstick spray. Pour the brownie batter in. Top with oatmeal crumble.
TIP - The parchment paper ensures the brownies come out of the pan in one piece.
Step 7: Bake for 35-40 minutes, or until just set. The middle should still be slightly sticky on a toothpick.
Step 8: Let cool on a wire rack for 2 hours or until completely set. Remove and slice.
Expert Tips & Recipe Notes
- Use a kitchen scale. I highly recommend measuring all of your ingredients in grams using a scale for the most accurate measurements and best results. If you do not have a scale, be sure to spoon and level your dry ingredients. Use a spoon to scoop the ingredient into the measuring cup and level the top with the dull end of a butter knife.
- Do not overheat the chocolate or butter. These ingredients will be mixed with eggs. We want them to just be warm enough to melt so they do not scramble the eggs. They will continue to melt after you remove the bowl from the microwave and keep stirring.
- Fold in dry ingredients until just combined. Do not over mix the dry ingredients. I prefer to use a spatula and do this by hand to avoid overmixing.
- Use parchment. If you intend to remove the brownies in one clean piece and cut them, parchment paper is a must. If you do not use it, you can still scoop the brownies out of the pan with a spatula.
- Do not over bake the brownies. The brownies may still seem gooey in the middle when you remove them. They will continue to cook as they cool.
- Let them cool completely. If you want clean slices, the brownies need to cool completely. If you are impatient and don’t care, enjoy them immediately. 🙂
FAQs
Store brownies in an airtight container on the counter for 3 days or in the refrigerator for up to 1 week.
No. While delicious, the topping can be left out.
Monster cookies have a peanut butter oatmeal base with M&Ms and chocolate chips mixed in.
Fudgy brownies have a denser texture. They typically have less flour, egg, and no leavening agent. Cake like brownies, like the name implies, are more like chocolate cake. This texture is achieved using baking powder. These sweetened condensed milk brownies fall in the fudgy category.
Yes. A 9 x 9 pan will result in thinner brownies and will take less time to cook, so keep an eye on them. I do not recommend using a 9 x 13 pan.
Sweetened condensed milk is extremely versatile. Of course it can be used in brownies, but it can also be used to make ice cream, pies, mousse, cake, bars, caramel, and more.
Condensed milk is simply milk that has been reduced down making it much richer. Sweetened condensed milk also has sugar.
Related Recipes
Condensed Milk Brownies
Ingredients:
Brownies
- 1 14 ounce can sweetened condensed milk
- 3 ounces semi sweet chocolate*
- ½ cup (100 g) brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- ½ cup (65 g) all purpose flour
- ½ cup (41 g) unsweetened cocoa powder
- 1 teaspoon salt
Monster Cookie Topping
- ½ cup (8 Tablespoons) unsalted butter
- ⅔ cup (90 g) all purpose flour
- 1 cup old fashioned rolled oats
- ½ (100 g) brown sugar
- ½ cup dark chocolate M&Ms
- ½ cup peanut butter chips*
Instructions:
- Review all recipe notes and instructions before beginning.
- Preheat the oven to 350 degrees.
- In a microwave safe bowl, combine the sweetened condensed milk and the chocolate. Microwave for 25-30 seconds and stir. Microwave for an additional 15 seconds. Stir until the chocolate melts.
- In a stand mixer fitted with the paddle attachment (or large bowl with hand mixer), add the chocolate condensed milk mixture, brown sugar, and vanilla. Mix on medium until well combined.
- Add the eggs and mix on medium low until combined.
- Add the flour, cocoa powder, and salt. Fold in with a spatula or mix on the lowest speed until just combined.
- In a microwave safe bowl, melt the butter. Add the flour, oats, sugar, M&Ms, and peanut butter chips. Fold together until just combined.
- Line an 8 x 8 metal pan lined with parchment paper and grease lightly with nonstick spray. Pour the brownie batter in. Top with oatmeal crumble.
- Bake for 35-40 minutes, or until just set. The middle should still be slightly sticky on a toothpick.
- Let cool on a wire rack for 2 hours or until completely set. Remove and slice.
Looks #yummy