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I Finally Found the Secret Ingredient to the Fudgiest Brownies Ever
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
120 minutes
Indulgent brownies with fudgy center and shiny crackly crust, thanks to sweetened condensed milk and a special mixing technique. Ready to bake?
Ingredients:
  • 3/4 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 14-oz. can sweetened condensed milk
  • 1 1/3 cups 72% cacao dark chocolate chips, divided
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 tsp. kosher salt
  • Flaky sea salt, for garnish
Instructions:
  • Preheat the oven to 350°F, positioning the rack in the top third. Gather all ingredients.
  • In a medium saucepan over medium heat, melt butter until bubbling. Add sugar and stir constantly until melted, about 45 seconds.
  • Take the pan off the heat and mix in sweetened condensed milk and 1 cup of chocolate chips. Stir until silky for around 1 minute. Transfer to a spacious heat-proof bowl and let it cool for about 2 minutes.
  • Spray an 8- x 8-inch baking pan with cooking spray, then line it with parchment paper, letting the paper slightly overhang the edges, and lightly spray the parchment with cooking spray.
  • Add one egg to the warm melted chocolate mixture, whisk vigorously for 20 seconds to temper the egg, then add the second egg and whisk until fully incorporated. Stir in vanilla extract.
  • Mix the flour, cocoa powder, and kosher salt into the batter using a rubber spatula. Gently fold in the remaining 1/3 cup of chocolate chips.
  • Carefully transfer the batter into the pan, then place it on the top oven rack that has been preheated.
  • Bake the brownies for 40 to 45 minutes until they are just set, with a slightly shiny top that is not wet to the touch. Insert a wooden pick in the center, and it should come out mostly clean. Optionally, sprinkle with flaky sea salt after 30 minutes.
  • After baking, transfer the pan to a wire rack and allow it to cool for 1 hour.
  • Leverage the parchment paper to effortlessly lift the brownies from the pan onto a cutting board. Slice into 8 pieces and enjoy, whether warm or at room temperature.

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