Thick Brownie Mix and Condensed Milk Brownies

Are you ready for the thickest, fudgiest brownies of your life? This recipe uses brownie mix and sweetened condensed milk to make unbeatable brownies that are easy to make, too.

If you want to make your brownie mix even better, add condensed milk. These thick and fudgy brownies have the perfect texture and a bit of caramel goodness throughout.

I’m not sure I’d go so far as life changing, but almost! My brother said it was the best brownie of his life, and my siblings are test subjects for new baked goods on a weekly basis. So, that is saying something!

The best part is that they are super simple to make. Just grab your favorite brownies mixes from the grocery store, or make your own homemade brownie mix and get to work.

You will want two family sized brownie mixes to make this recipe or two recipes of your own. Just add eggs and oil to make a thick batter.

Once the batter is in the pan, you drizzle a can of condensed milk (or a batch of cooled homemade condensed milk) over the top. Gently swirl it in, but don’t incorporate it into the batter.

As the brownies bake, the condensed milk will caramelize into more of a dulce de leche. So, it not only adds to the great fudgy texture but also adds caramel notes throughout.

They are so good!

Tips and Tricks

As you might imagine, that caramelized condensed milk can be a bit sticky. So, I recommend lining your pan with parchment paper.

If you don’t have parchment paper, don’t despair. Just liberally grease your pan. Don’t let the parchment stop you from making the recipe.

Don’t overcook the brownies. The key to yummy, fudgy brownies is to not overbake them.

The toothpick test might work great for cakes, but if a toothpick comes out clean in brownies, you have gone too far. Once the brownies look set and have a crackled appearance on top, go ahead and pull them.

Slightly undercooked brownies trump overcooked brownies every time.

When drizzling the sweetened condensed milk over the brownie mix, try to leave a thin border of plain brownie mix around the edges. That will cut down on the chances of the brownies sticking to the pan.

Possible additions:

We love this recipe just the way it is written. The brownies shine on their own, but there are several additions or substitutions you can consider to make them your own.

Coffee: Chocolate and coffee are a match made in heaven, and brownies are no exception. Feel free to stir in a tablespoon or two of instant coffee granules or espresso powder. Or use coffee extract in place of (or in addition to) the vanilla.

Nuts: If you love walnuts in brownies, go ahead and toss some in. Go nuts!

Chocolate Chips: These brownies are super fudgy as they are, so chocolate chips are not necessary. But who am I to stop you from adding some if you want?

Salt: If you like salty sweets, sprinkle the brownies with a little bit of flaky salt right before you bake them. It will give a salted caramel vibe and be delicious.

Dealer’s Choice: Add anything you like adding to your brownies. Stir in some chopped pretzels, butterscotch chips, Oreos, white chocolate, or whatever your heart desires!

Storing Brownies

Brownies can be stored in an airtight container at room temperature for up to 5 days. You can keep them in the refrigerator for up to 2 weeks or freeze them for up to 3 months. A quick trip to the microwave will perk them right up and give them their fudgy texture back in a jiff.

For more ideas on how to take brownies from good to great, you can check out my collection of brownie and blondie recipes. There are so many tasty options to choose from.

If you need more ideas on how to use condensed milk to upgrade your baked (and no-baked) goods, check out my collection of recipes using sweetened condensed milk. There are about 100 to choose from, so there is bound to be something you’ll like.