- Chilling the brownies for at least 30 minutes after baking makes slicing much cleaner and neater.
- For best results, use a bench scraper or a sharp knife to cut the brownies. Wipe the blade clean between cuts to avoid smudging.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- To freeze, wrap brownies individually and store in a ziplock bag or airtight container for up to 2 months. Thaw at room temperature before serving.
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3 ingredients Eggless Condensed Milk Brownies recipe
These 3-ingredient condensed milk brownies are rich, chewy, and chocolatey with no eggs or butter—perfect for a quick and easy homemade dessert.
Servings 9 slices
Calories 284kcal
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.
Notes
Nutrition
Calories: 284kcal | Carbohydrates: 40g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 58mg | Potassium: 172mg | Fiber: 2g | Sugar: 32g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 0.1mg
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