The moment you cut into a warm brownie and see that slow, shiny ribbon of Brigadeiro condensed milk flowing out is pure bliss, this brownie filled with Brigadeiro condensed milk brings that joy to your kitchen.
Make this when you want an impressive yet simple dessert for game night, a cozy movie evening, or a sweet surprise after dinner that feels special without hours of work.
SaveI first tested this for a weekend treat and my friends kept asking for the recipe because the combination of fudgy brownies and sweet condensed milk felt both familiar and brand new.
Brownie Filled With Brigadeiro Condensed Milk Recipe
Ingredients
Brownies
Filling and Finish
Instructions
- Preheat oven and prepare pan
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper, leaving overhanging edges on two sides for easy lift out.
- Melt butter and sugar
In a medium saucepan over medium low heat, melt the cubed butter with the granulated sugar, stirring constantly until smooth and glossy, about 3 to 4 minutes. Do not let it boil.
- Mix in eggs and vanilla
Remove from heat and whisk in the eggs one at a time, then stir in the vanilla extract until fully combined and smooth.
- Combine dry ingredients
In a separate bowl, whisk together the cocoa powder, salt, and flour until well blended.
- Make the batter
Fold the dry ingredients into the wet ingredients gently until just combined; avoid over mixing to keep the brownies fudgy.
- Spread half the batter
Pour half of the brownie batter into the prepared pan and spread it evenly with a spatula to form a smooth base.
- Add the condensed milk layer
Drizzle the entire can of sweetened condensed milk evenly over the batter, then gently spread it to cover the surface without mixing into the brownie batter underneath.
- Top with remaining batter
Spread the remaining brownie batter over the condensed milk, lightly swirling the edges with the back of a spoon for a marbled effect.
- Bake until set
Bake in the preheated oven for 20 to 25 minutes, or until the edges are set and the center looks slightly soft; the center will firm up as it cools.
- Cool, cut, and finish
Let the brownies cool completely in the pan on a wire rack, then use the parchment overhang to lift them out, cut into squares, and sprinkle with chocolate sprinkles or a dusting of cocoa powder.
Substitutions and variations
- Use salted butter and reduce added salt to 1/4 teaspoon if you prefer salted brownies.
- Replace cocoa powder with melted dark chocolate for a richer flavor.
- Swap granulated sugar with coconut sugar for a deeper caramel note.
- Use dairy free condensed milk for a vegan version and vegan chocolate sprinkles.
- Substitute all purpose flour with gluten free flour blend if needed.
Chloe's tips
- Do not open the oven door too early to prevent cracks and ensure a fudgy texture.
- For extra glossy condensed milk, warm the can in hot water for 10 minutes before opening.
- Chill the brownies for at least 1 hour before serving for clean cuts and intense flavor.
- Add a pinch of sea salt on top before baking for a sweet salty contrast.
- Use a parchment sling to lift the brownies cleanly and avoid sticking.
How to store it
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- To reheat, microwave each square for 10 to 15 seconds or warm in a low oven for a few minutes to soften the condensed milk.
Serving suggestions
Serve these brownies warm or at room temperature for a decadent treat.
- Place one brownie on a plate and top with extra chocolate sprinkles
- Pair with a scoop of vanilla ice cream for a classic Brazilian twist
- Dust with powdered sugar before serving for a beautiful finish
Frequently asked questions
Can I use a different size pan?
Yes, use a 9x9 inch pan for thicker brownies or a slightly larger pan for thinner ones; baking time may adjust by a few minutes.
Is it safe to eat the condensed milk raw in the brownie?
Yes, the condensed milk is fully cooked during baking, making it safe and delicious inside the brownies.
How long do these brownies stay fresh?
They stay fresh at room temperature for up to 3 days, in the refrigerator for up to 1 week, and can be frozen for up to 2 months.
Can I make this in a muffin tin?
Absolutely, fill each lined muffin cup about three quarters full, add a spoonful of condensed milk, and top with more batter; bake at 350°F (175°C) for 18 to 22 minutes.
Let's get cooking!
Enjoy the rich, gooey layers of these brownies filled with Brigadeiro condensed milk and share them proudly with friends and family.
