This 4-ingredient sweetened condensed milk brownie recipe is one of my favorite shortcuts when I want something rich, fudgy, and chocolatey without much effort. It starts with a box of dark chocolate brownie mix and uses sweetened condensed milk as the secret ingredient for extra richness.
These condensed milk brownies are easy and indulgent. The batter is smooth but thick, and it comes together fast in one bowl. This is one of those recipes you'll love when you're short on time but still want a homemade brownie that looks and tastes like more work than it was.
Top them with flaky sea salt and a scoop of vanilla ice cream to take the brownies to the next level. Make this fudgy brownie treat, then try my 4-ingredient chocolate dump cake next.
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Recipe Highlights
- Only 4 ingredients: All you need is boxed brownie mix, an egg, a can of sweetened condensed milk, and chocolate chips to make the fudgiest brownie. They're so easy.
- Ultra fudgy texture: The sweetened condensed milk gives the brownies more moisture, richness, and chew than a traditional brownie.
- Easy cleanup: One mixing bowl and one lined baking pan.
Ingredient Breakdown
- Dark chocolate brownie mix: I recommend using Duncan Hines dark chocolate fudge mix (18.2 ounces). Some brands have reduced their box sizes, so keep your eyes peeled.
- Large egg: Helps bind the brownie batter and adds structure.
- Sweetened condensed milk: This adds sweetness and makes the brownies super fudgy and moist. Eagle Brand milk is great, but as you can see from the photos, store brand works just as well.
- Semisweet chocolate chips: Brings extra chocolate flavor and melt-in-your-mouth pockets in every bite.
See the recipe card for quantities.
Instructions
Preheat the oven to 325°F (163ºC). Grease a 9-inch square baking pan generously and line with parchment paper (see recipe card notes section for tips).
In a large mixing bowl, combine the brownie mix, egg, and sweetened condensed milk with a spatula, scraping the sides and the bottom of the bowl as needed. Stir until fully combined and thick. It will take a few minutes to come together, and it will take some muscle!
Fold in the semisweet chocolate chips. Don't overmix.
Spread the batter evenly in the prepared pan.
Bake for 35–40 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs. The edges should look set and start pulling away from the pan, and the top will start to crack. Don't let the edges start to burn.
Cool completely (30 minutes to 1 hour) in the pan before cutting into squares.
Tip: Use a plastic knife to cut the brownies! It gives you clean, crisp edges because the gooey brownies won't stick to the plastic.
Substitutions
- Brownie mix: You don’t have to use dark chocolate brownie mix, your favorite boxed brownie mix will do the trick, but I recommend using an 18 or 18.2-ounce box for best results. Some mixes already include chocolate chips, so you may be able to skip adding extra.
- Semisweet chocolate chips: Milk chocolate chips, dark chocolate chips, or chopped chocolate bars work well, too.
Equipment
You'll need a medium-sized mixing bowl, a spatula (the batter is way too thick for a whisk), and some arm strength (did I mention the batter is thick?).
This recipe is designed for a 9x9 baking pan. If you want to use a 9x13-inch baking pan, I would double the recipe, otherwise the brownies will be thin. Don't forget the parchment paper and cooking spray.
Behind the Recipe
This recipe has been making the rounds online, usually with scratch-made brownies, but I wanted to show that it works just as well with boxed mix. It’s the kind of shortcut that actually works and tastes like you baked from scratch.
My top tip is to use parchment paper AND cooking spray. It makes lifting the brownies out of the pan a breeze. Plus, easy cleanup!
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
No, it won’t work. You need the sugar and thickness from sweetened condensed milk.
Nope. Ignore the box directions and follow this recipe instead.
That’s normal. The mixture is very thick and sticky, it may even be tough to stir, but it spreads well in the pan.
📖 Recipe
Sweetened Condensed Milk Brownies with Box Mix
Video
Ingredients
- 1 (18.2 oz) box dark chocolate fudge brownie mix
- 1 large egg
- 1 (14 oz) can sweetened condensed milk
- ⅔ cup semisweet chocolate chips
Instructions
- Preheat the oven to 325°F (163ºC). Grease a 9-inch square baking pan generously and line with parchment paper (see notes for tips).
- In a large mixing bowl, combine the brownie mix, egg, and sweetened condensed milk with a spatula, scraping the sides and the bottom of the bowl as needed. Stir until fully combined and thick. It will take a few minutes to come together.
- Fold in the semisweet chocolate chips.
- Spread the batter evenly in the prepared pan.
- Bake for 35–40 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs. The edges should look set and start pulling away from the pan, and the top will start to crack.
- Cool completely (30 minutes to 1 hour) in the pan before cutting into squares.
Notes
Nutrition
Food safety
- Wash hands before and after handling raw egg.
- Avoid tasting raw brownie batter, as uncooked flour can carry harmful bacteria.
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Diane mckain says
The bottom did not bake, it stayed gooey and stuck to the parchment paper.I'm sure I did something wrong,I just can’t it out.
Kelsey Smith says
Hey Diane, I'm not sure why, but I’m sorry that happened! It sounds like they may have needed a little more baking time—ovens and pans can vary quite a bit. The center should be fully set before you take them out, and it’s also important to let them cool completely before lifting them from the pan or parchment. I hope that helps if you give them or another version a try.
Sharon Tussinger says
Freeze your chocolate chips first, so they retain some bite to them.
Kelsey Smith says
That's a great tip, I didn't know that! Thank you, Sharon.
Jeanmarie Gordon says
Love them! Made them in 13 x 9 pan using parchment and they are amazing. Taste homemade. Love the fudgy almost caramel like texture.
Kelsey Smith says
Happy to hear that! I appreciate you taking the time to leave a review.
J Doucette says
I made this in a 13 x 9 nonstick pan with a lot of cooking spray. It stuck so hard in the pan I had to throw it in the trash even after soaking it for 24 hours.
Kelsey Smith says
Hey J, did you line the pan with parchment?
Taylor says
Recipe worked great. Brownies turned out chewy and slightly sticky and are my preferred texture. With Ghirardelli box brownies it was a bit sweeter than making them the normal way, but not overpowering. I would do it again with dark chocolate for sure.
Kelsey Smith says
Great tip, I'll have to try this with Ghirardelli specifically (for science) 😆 so I can weigh in.
Carol says
These look fantastic! I can't wait to try them. I love fudgy brownies.
Char Bucci says
Thank you !!!!
Kelsey Smith says
This boxed brownie mix hack is absolutely worth a shot. I hope you all love my recipe. If you give it a try, be sure to leave a rating.