These 3-ingredients condensed milk brownies bring together rich chocolate and a soft, fudgy texture for the perfect homemade treat. You won’t believe how easy it is to create delicious dessert and bakery-style dark chocolate brownies with just a few simple ingredients!
3 Ingredients Sweetened Condensed Milk Brownies
After perfecting our readers’ favorite eggless brownies, I wanted a simpler, quicker brownie recipe — something anyone could make, just like those fun TikTok make trends. These easy 3-ingredient brownies deliver the rich, fudgy brownie; taste of the best brownies without much effort.
Condensed milk serves as both a sweetener and a natural egg substitute, making these brownies soft and chewy without the need for eggs.
If you’re curious about other ways to bake without eggs, check out our post on egg substitutes for brownies.
Ingredients
- 400 g Sweetened Condensed Milk (1 can)
- 200 g Dark Chocolate (1½ cups, chopped or chips)
- 60 g All-purpose Flour (Maida) (½ cup)
Ingredient Notes
- Sweetened Condensed Milk: Provides both sweetness and moisture, replacing eggs in this recipe.
- Dark Chocolate: Choose good-quality dark or semi-sweet chocolate with at least 50–60% cocoa for a rich flavor. Avoid milk chocolate as it can make the brownies overly sweet.
- All-purpose Flour: You can also use cake flour instead of plain flour
Step by Step Instructions
- Preheat the oven to 180°C (350°F) and line a 7x7-inch square or loaf pan with parchment paper.
Melt the dark chocolate using a double boiler or in the microwave, stirring until smooth. Let it cool slightly (image 1).
Mix the sweetened condensed milk into the melted chocolate until well combined (image 2).
Sift in the all-purpose flour and gently fold it into the mixture using a rubber spatula until no dry flour remains (image 3).
Transfer the batter to the prepared pan and spread it evenly (image 4).
- Bake for 20–25 minutes, until the top is set and a toothpick inserted comes out with moist crumbs.
- Let the brownies cool completely, then refrigerate for at least 30 minutes before slicing for cleaner cuts.
Even if it’s your first time, this simple baking recipe will make you feel confident.
Storage Instructions
- Store the brownies in an airtight container at room temperature for up to 3 days. For best results, cover the cooled brownies with plastic wrap if storing overnight, which keeps them fresh without a lot of effort.
- For longer freshness, refrigerate them; they’ll stay good for up to 7 days.
- If you prefer a softer bite, bring them to room temperature before serving.
- You can also freeze the brownies for up to 2 months. Wrap them individually in parchment paper and store in a ziplock bag or an airtight box. Thaw at room temperature before eating.
Baking Tips
- Preheat the oven before baking to ensure even cooking and to achieve the right texture.
- Line your baking pan with parchment paper for easy removal and clean edges.
- Melt the chocolate gently over low heat or in short microwave bursts to avoid burning or seizing.
- Refrigerate the baked brownies for at least 30 minutes before slicing for neater, cleaner cuts.
- Use a sharp knife or a bench scraper for clean, even slices — wiping between cuts helps too.
- Fold in ½ cup chocolate chips into the brownie batter before baking for extra melty bits.
- Sprinkle additional chocolate chips on top of the brownies before baking for that bakery-style look.
Frequently Asked Questions
Yes! If you’re tired of using a boxed brownie mix, this easy recipe lets you skip the box and still get that fudgy, homemade taste — no large eggs or extra ingredients needed.
No, evaporated milk won’t work the same in this recipe. You need the thickness and sweetness of condensed milk to get the right brownie batter texture.
Yes, adding a tablespoon of unsalted butter while melting the chocolate can make the dark chocolate brownies even richer.
This specific recipe is for melted chocolate, but if you want a cocoa-based version, check out our classic cocoa brownie recipe!
Related Recipes
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3 ingredients Eggless Condensed Milk Brownies recipe
Ingredients
- 200 gms (1.5 cups) Dark Chocolate chopped
- 400 gms (1 tin) Sweetened Condensed Milk
- 60 gms (1/2 cup) All Purpose Flour/ Maida
Instructions
- Preheat oven to 180°C (350°F). Line a 7-inch square or an 8 inch loaf pan with parchment paper.
- Melt the dark chocolate in a heatproof bowl using a double boiler or microwave in short bursts until smooth. Let it cool slightly.
- Add the sweetened condensed milk to the melted chocolate and mix until fully combined.
- Sift in the flour and gently fold using a spatula until no dry streaks remain.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool completely in the pan, then refrigerate for at least 30 minutes before slicing for cleaner cuts.
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