Brownies au lait condensé (4 ingrédients, sans produits laitiers)

By Carine Claudepierre
Dernière mise à jour le 04/03/2026

5 à partir de 2 votes

Ces Condensed Milk Brownies are super simple brownies made with just 4 ingredients, but no dairy, no eggs, no oil, and no sugar beyond the condensed milk, making them lower in sugar than classic brownie recipes.

La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

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Condensed Milk Brownies

5 à partir de 2 votes

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Temps de préparation: 10

Temps de cuisson: 28

refroidir: 10

Temps total: 48

Plat: Pour le dessert

Cuisine: Américaine

Portions: 12 carrés

Calories: 184 kcal

Auteur : Carine Claudepierre

Ingrédients

US coutumier - Métrique

▢ 1 Vous pouvez Lait concentré de noix de coco - (remarque 1)
▢ ⅓ tasse Poudre de cacao sans sucre
▢ ¼ tasse Farine auto montante - (remarque 2)
▢ ½ tasse Beurre d'arachide - (remarque 3)

Optionnel pour les arômes

▢ ¼ tasse Les pépites de chocolat
▢ 1 cuillère à café Extrait de vanille

Instructions de Pose et d'Entretien

Preheat the oven to 350°F (180°C). Line an 8-inch baking pan with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
In a mixing bowl, add the condensed milk, cocoa powder, flour, peanut butter, and any of the optional ingredients if desired.
Stir with a rubber spatula until the batter is sticky and smooth.
Versez la pâte à brownie dans le moule préparé.
Bake the brownies for 25 minutes for a gooey texture or for 28 minutes for a fudgy texture. Check the baking time by inserting a toothpick in the center of the brownies. If it come out clean, the browneis are ready.
Let them cool down for 5 minutes in the pan. Sprinkle 1/4 cup of chocolate chips on the top of the warm brownies to let them melt in. Cool on a cooling rack for 30 minutes before slicing in to 12 squares.

Remarques

Remarques 1: Coconut condensed milk is a dairy-free version of classic condensed milk. A can of coconut condensed milk weighs 11.25oz (325g). You can swap for classic condensed milk using the same amount, if you use dairy in your kitchen.

Remarques 2: This is equivalent to 1/4 cup of all-purpose flour + 1/3 teaspoon of baking powder + a pinch of sea salt. You can use gluten-free self-rising flour in this recipe if you follow my GF guide.

Remarques 3: You can also use almond butter or cashew butter. For nut-free options, use sunflower seed butter or tahini.

Mode FourJ'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

Stockage : Store the brownies in an airtight container for up to 4 days at room temperature or in the fridge for extra fudgy texture.

Recette Pin

Alimentation

Ingrédients et substitutions

Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète

Il vous suffit de quatre ingrédients simples pour réaliser cette recette. Voici comment les choisir et les interchanger.

Lait concentré de noix de coco – This provides the primary sweetness and moisture for the brownies. It acts as a binder and replaces the need for eggs and oil. I’m using a dairy-free version, but you can use classic condensed milk if you’re not trying to avoid dairy.
Poudre de cacao sans sucre – This gives the brownies their rich, chocolate flavor. Make sure you’re using unsweetened cocoa powder to control the sweetness of the final product.
Farine auto montante – This gives the brownies some structure and lift. You can also use all-purpose flour by adding baking powder and a pinch of salt to get the same effect. I believe a gluten-free self-rising flour would also work well.
Beurre d'arachide – This adds a rich, nutty flavor and a fudgy texture. You can use other nut butters like almond or cashew butter. For a nut-free option, sunflower seed butter or tahini also work.

How to Make Condensed Milk Brownies

This recipe is super easy to whip up. Here’s how in pictures.

Condensed Milk Brownie ingredients in a bowl

Condensed Milk Brownie batter in the pan

Conseils de pâtisserie de Carine

Let me share a few more tips for a perfect brownies.

Attention au temps de cuisson – The baking time is key to getting the right texture. For a gooey brownie, bake for 25 minutes. For a fudgy brownie, bake for 28 minutes.
Sweetness Boost – If you prefer a sweeter brownie, you can stir in about a third of a cup of brown sugar with the wet ingredients.
Add Flavor and Texture – For more depth of flavor, you can add a teaspoon of vanilla extract to the batter. For extra texture and a nutty crunch, stir in a third of a cup of chopped walnuts.
Refroidir complètement – I know it’s tempting to cut into these right away, but letting them cool on a wire rack for 30 minutes allows them to set properly, giving you clean, perfect slices.
Vérifier la cuisson – A simple toothpick test works wonders. Insert a toothpick into the center of the brownies. If it comes out with moist crumbs but no raw batter, they’re ready.