zakruti.com » Dish recipes » Adam Ragusea

Condensed milk and browned butter brownies

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Rating: 4.3; Vote: 3

Condensed milk and browned butter brownies 1 stick (1/2 cup, 113g) butter 1/2 cup (50g) cocoa powder (l like dutch) 1 14 oz (396g) can sweetened condensed milk 1 cup (120g) powdered sugar 2 teaspoons vanilla 2 teaspoons molasses (optional; if you're not getting good skin, try reducing or eliminating this) pinch of salt (only if you used unsalted butter; I put in about 1/4 teaspoon of Morton Kosher) 1 egg yolk 3/4 cup (160g) all-purpose flour 1 cup chocolate chips (optional, I prefer this recipe without them) Get your oven heating to 325 F, 160 C. This batter is very sticky, so I suggest lining your pan with a parchment sling. I use a 9-inch (23 cm) square pan. Put the butter in a mid-sized pot and heat over medium until it melts and the water boils out. Stir the butter as it starts to brown, to keep the milk solids from sticking to the bottom. When the butter is just browning and smelling like caramel, whisk in the cocoa powder. Let the cocoa boil for a minute then take the pot off the heat. Whisk in the sweetened condensed milk, then the powdered sugar until it's fully dissolved. (You'll still see the milk solids in the mixture, which won't appear to dissolve. They're fine) Whisk in the salt, vanilla, molasses (I just drizzle the molasses straight out of the bottle too sticky to measure, and egg yolk. Whisk in the flour. If you want to stir in solid chocolate chips, let the batter cool down a bit first, or they'll instantly melt. Get the batter in the pan don't worry if it's not in an even layer. Bake 30-40 min, until a toothpick to the center comes out clean, or not-quite-clean if you prefer fudgy brownies. Let cool thoroughly before cutting. THICC, CAKEY VERSION RECIPE 1 stick (1/2 cup, 113g) butter 1/2 cup (50g) cocoa powder (l like dutch) 1 14 oz (396g) can sweetened condensed milk 1 cup (120g) powdered sugar 2 teaspoons vanilla 2 teaspoons molasses (optional; if you're not getting good skin, try reducing or eliminating this) pinch of salt (only if you used unsalted butter; I put in about 1/4 teaspoon of Morton Kosher) 1 teaspoon baking powder 1 whole egg 1 cup (200g) all-purpose flour 1 cup chocolate chips (optional, I prefer this recipe without them) Get your oven heating to 325 F, 160 C, ideally convection. This batter is very sticky, so I suggest lining your pan with a parchment sling. I use a 9-inch (23 cm) square pan. Put the butter in a mid-sized pot and heat over medium until it melts and the water boils out. Stir the butter as it starts to brown, to keep the milk solids from sticking to the bottom. When the butter is just browning and smelling like caramel, whisk in the cocoa powder. Let the cocoa boil for a minute then take the pot off the heat. Whisk in the sweetened condensed milk, then the powdered sugar until it's fully dissolved. (You'll still see the milk solids in the mixture, which won't appear to dissolve. They're fine) Whisk in the salt, vanilla, molasses (I just drizzle the molasses straight out of the bottle too sticky to measure, egg and baking powder. Whisk in the flour. If you want to stir in solid chocolate chips, let the batter cool down a bit first, or they'll instantly melt. Get the batter in the pan don't worry if it's not in an even layer. Bake 30-40 min, until a toothpick to the center comes out clean, or not-quite-clean if you prefer fudgy brownies. Let cool thoroughly before cutting
Date: 2021-01-28

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Comments and reviews: 10

Jacob
Heya Adam, thank you so much for this awesome recipe. Would NEVER have thought to have used condensed milk! Just a little confusion though: you mention in both the video and description that 3/4 a cupe of flour weighs 160g? As an avid home baker and metric user, this is more like 1 +1/4 cups of flour. If I am mistaken or didn't follow something correctly, then my apologies.
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rahul
Recipe Variations (to cut calories)-
1. Condensed Milk itself is a binding agent - so Egg can be let go
2. Make the same recipe without flour - comes out a bit gooey but still stays together if kept refrigerated (no freezing required)
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FaerieDust
Ooh, this is interesting - I've been looking for a good ultra chewy brownie recipe. I've never cooked with sweetened condensed milk, but I'll add a can to my next grocery order and give it a try.
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Chulump
Do you recommend anything different if I'm baking at high altitude? Like more flour? I know most box brownie recipes have an alternate ingredient list for people living at higher elevations
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OverdueGun
I have to say I started following you alil while ago but honestly I stay for those smooth AF transitions. Honestly it's my Girlfriends favorite part of every video
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Pather01
Very surprised you prefer these without the chocolate chips, Adam. I think the heterogeneity of biting into lumps of semi solid chocolate is excellent in brownies.
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Kristen
In Brazil the mixing of condensed milk, cocoa powder and butter is called Brigadeiro, a traditional candy in the tupiniquim lands. Funny to see it on a brownie
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Whil
Is there any benefit to using powdered sugar if I don't care about the skin? For whatever reason I somewhat dislike powdered sugar in most things
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tomrogue13
Up until the egg, the recipe was almost identical to how I make no bake cookies. They always get super chewy if they last long enough.
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Sloan
If anyone is wondering:
Total calories from Adam's recipe: 4345
Calories per brownie (assuming we are cutting in the same way): 483
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