Condensed Milk Brownies

5 from 12 votes

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.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 452kcal

Author: Brianna May

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.

Notes

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.

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. :)

Nutrition