Craving decadent brownies that are chewy, moist, and fudgy? Look no further as these Condensed Milk Brownies are an explosion of intense chocolate flavor in every bite. The best part? These brownies are surprisingly easy to make with a fool-proof, one-bowl recipe and just a handful of common ingredients. Whip up a batch in just 40 minutes.
Preheat the oven at350 F (170 C). Line a 9-inch square pan with parchment paper and set aside.
Take a medium-sized saucepan and melt butter. Once the butter has melted add the chopped chocolate, castor sugar, brown sugar and condensed milk. Keep mixing on medium heat until the chocolate and sugars have completely dissolved.
Let the pan cool downfor about 5 minutes to avoid scrambling of eggs.
Add eggs, salt and vanilla extract to the mixture and mix until combined well.
Now, add the all-purpose flour, unsweetened cocoa powder and pecans and mix until there are no clumps in the batter and it is just combined. Do not over-mix.
Pour the mixture tothe lined pan. Bake for about 30 - 35 minutes. The middle will still be alittle wet when you insert a toothpick to it.
Notes
Don't overbake. Resist the urge to bake until the toothpick comes out completely clean. Instead, aim for a little bit of moisture on the toothpick when you insert it into the center of the brownies. A slightly moist center ensures a rich, dense, and gooey experience that melts in your mouth.
To prevent dry brownies, avoid over-mixing the batter. Overmixing traps excess air, resulting in cakey and dry brownies. Mix the ingredients only until they are just combined for the best texture.
Always use a sharp knife. A dull knife will tear and drag through the brownie, leaving rough and uneven edges. A sharp knife makes clean, precise cuts, showcasing the beautiful texture of your creation. Dip your knife in hot water before each cut. The warm water helps to melt any residual chocolate on the blade, preventing it from sticking to the brownie and creating messy edges.