Condensed Milk Brownies

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5 from 2 votes

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These 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/condensed-milk-brownies/ or scan the QR code here ➡️

Prep Time10

Cook Time28

cool down10

Total Time48

Servings: squares

Calories: 184kcal

Author: Carine Claudepierre

Ingredients

1 can Coconut Condensed Milk (note 1)
⅓ cup Unsweetened Cocoa Powder
¼ cup Self-Rising Flour (note 2)
½ cup Peanut Butter (note 3)

Optional for flavors

¼ cup Chocolate Chips
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

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.
Pour the brownie batter into the prepared pan.
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.

Notes

Note 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.

Note 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.

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

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

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

Nutrition