Tessa's Recipe Rundown
Taste: The stuff chocoholics dream about.
Texture: Well, that’s the best part about these brownies! Ooey, gooey, fudgy, with chewy edges. Gimmmmeeee.
Ease: Easy peasy, but you’ll dirty maybe a few more dishes than with a typical brownie recipe.
Appearance: I mean, c’mon. Who could resist??
Pros: Amazing twist on an already perfect brownie recipe. A little braggy, I know, but I gotta be honest!
Cons: Not even remotely diet-friendly. Sorry (not sorry).
Would I make this again? Yes.
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Oh my god, you guys. This recipe is ridiculous. Like straight up insanity. This is what happened when I denied a craving for brownies for a week straight. I suddenly found myself in the kitchen pulling together all the ingredients to make my Ultimate Brownie recipe (which took 6 batches to perfect) when I decided I wanted to switch things up a bit, kick the recipe up a notch if even possible.
I snooped around my stash of baking goodies and found a bag of peanut butter chips. Seemed promising, but I was nearly out of peanut butter so that wouldn’t go far. I had plenty of other chips and mix-ins but I wanted to do something a little more special. I remembered seeing something about adding sweetened condensed milk in between two layers of brownie batter before baking on Pinterest and was suddenly on this Ultimate Gooey Brownies adventure.
The adventure resulted in something so amazing and wonderful I just had to share as soon as I could. If you love chocolate, if you love brownies, if you love ooey and gooey, you’re going to die over these Ultimate Gooey Brownies. Don’t say I didn’t warn you!
If you make these Brownies, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!
RECIPE UPDATE
Please take a look at the note within the recipe. After many mixed comments (some readers loving the recipe, others saying it was a failure) I went back into the kitchen for some further testing to see if there really was a problem. Unfortunately, I was unable to replicate the bad results however I’ve made some changes to the recipe detailed in the notes that should fix any problems that folks might be having. Thanks for all the feedback friends, my goal is to always share the best recipes possible and I couldn’t do it without you!
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Ultimate Brownies (the original!)
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Ingredients
- 2 cups semisweet chocolate chips, divided
- 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
- 4 ounces unsweetened chocolate, chopped
- 1 1/2 cups granulated sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 3/4 cup sweetened condensed milk
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.
- In a large microwave-safe bowl, combine 1 cup chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
- In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until well combined. Pour half of the batter into the prepared baking pan. Bake for 10 minutes.
- Sprinkle with the remaining cup of chocolate chips and pour the sweetened condensed milk over the top. Pour the remaining batter over. Return to oven and bake for about 35 minutes, or until a tester comes out with moist crumbs still attached. Do not overbake. Let cool to room temperature then place in the fridge to chill. The brownies are easiest to cut when chilled and can be served chilled, at room temperature, or warmed in the microwave.
Wow, what can I say? These look fantastic! So Yummy! Pinned.
i just tried this recipe out and although it was delicious, it was the consistancy of chocolate lava cake. I cooked them for 40 mins and let them cool for about 20 and when I cut into them a whole mess of chocolate goo came out. It tasted wonderful but not the consistancy I was looking for. Did I do something wrong?
If you melt about half a bag of caramels into the condensed milk, the filling will be a little less runny but still gooey/chewy and now CARAMEL. I have yet to try your “ultimate brownie recipe” with that trick though. Hope to try soon!
I made these brownies tonight, and while they’re very rich and delicious, they look like a mess. I would suggest baking the bottom half of the brownies for a couple minutes before put on the chocolate chips, sweetened condensed milk, and other half of the batter. I’d also suggest skimping on brownie batter for the bottom and leaving a little more than half for the top, making sure to completely cover the milk. Other than the looks of them, they taste great and that’s what matters most!
These were super easy to make, but I couldn’t get the inside to bake. After 40 minutes they were still liquid:( I followed the recipe and baking directions….any suggestion for what I should try next time? BTW- the batter was delicious!
Tried these three times now and still can’t seem to get them right… every single time the chocolate chips and condensed milk have sunk straight through the mixture and made a sticky, if lovely tasting, mess at the bottom of the pan. Is there supposed to be some form of precooking of the bottom layer or is it just bad luck on my part?
Regardless they’ve tasted great every time, just look nothing like the pictures and take an age to get unstuck from the pan because of the milk.
My brownies got SUPER thick and just overflowed out of the pan. What did I do wrong?
This is my new favourite recipe! Made some last week and have another batch in the oven right now 🙂 I’m not usually a massive brownie fan as a lot of the time they can be similar to normal chocolate cake, but these are pure heaven! Never tasted anything better in my life, thank you so much for posting 🙂
just gained 5 pounds, just reading these recipes
I followed the receipe step by step.but I don’t know why the inside stayed liquid.
What do you think I did wrong?
Thanks
These look divine! Do you think I could sub the unsweetened chocolate for semisweet/milk chocolate without it becoming too sugary? I’m not particularly a fan of dark chocolate; I like my brownies tasting more like a milk choc bar.
So I did end up making these (minus the salt) and they turned out delicious! However, I’m sorry, I can’t help it, I have to ask: for the amount of condensed milk, did you perhaps mean to put 1 + 1/2 cups, rather than just 1/2 cup? Because I started by putting a half cup on, but it looked NOTHING like in the picture, so I put another half cup on. It still looked like less than in the picture, but I didn’t want to risk ruining the brownies so I stopped there. But once I’d baked and cut them i could tell that the condensed milk layer was definitely thinner than it was in yours.
Now I don’t know if more condensed milk would’ve actually made my brownies more delicious, as their pretty freaking delicious already, but that nice gooey seam that’s visible in your brownies certainly LOOKS nice, and I simply can’t see how 1/2 cup of condensed milk could produce that effect.
Thanks for sharing the recipe, though. I will definitely be making these again, at some point.