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.
This post may contain affiliate links. Read our disclosure policy.
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!
You’ll love these recipes too!
Ultimate Brownies (the original!)
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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.
How long do these keep for in an air tight container?
It was a good idea and looked delicious, but even the newer recipe didn’t work right. The condensed milk went through batter and burn at top and brownie were still raw in middle.
“Thank YOU for having us! They all had a good time and everyone said how much they liked the food”
“Thank you so much! It is so beautiful and very yummy!!! I will be back for each birthday to come!!! ”
DONT BOTHER! CONDENSED MILK OOZED OUT AND BURNT MY WHOLE HOUSE WAS IN SMOKE., BE GOOD
What If I don’t have foil can I just use baking paper instead?
The brownies had a great texture and taste. I ended up cooking them longer than the recommended time and they were still very very gooey in the center. I would probably make this recipe again, but it is a lot of work and not “that” much better than other less intensive recipes.
I love this recipes , wicked delicious , great to bring for an event .
These are by far the BEST brownies I have ever had!!!!!
Yay!!
Wow, these were amazing! My wife and I had friends over yesterday and one of them has a HUGE sweet tooth and loves when I make brownies. I decided to try something different so I searched online and found this recipe. Were they messy and gooey like some people complained about? Uh, yeah, which is exactly why these were so delicious! They came out perfectly and everyone LOVED them, even my wife who doesn’t even like sweets, lol. People were fighting over who got to bring home the leftovers. Thank you so much for posting this and I will definitely be making them again!
Never mind on my question! I was thinking tablespoons rather than ounces. Got it 🙂
1 1/2 sticks of butter is equivalent to 12 ounces but you listed 6 ounces. So is it 12 ounces or 6? I assume 12 (1 1/2 sticks).
thanks