Condensed milk and browned butter brownies

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What is skin?
***THIN, 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 egg yolk
3/4 cup (90g) all-purpose
1 cup chocolate chips (optional, I prefer this recipe without them)

Get your heating to 325ºF, 160ºC. 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 , 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 egg
1 cup (120g) all-purpose flour
1 cup chocolate chips (optional, I prefer this recipe without them)

Get your oven heating to 325ºF, 160ºC, 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.

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17 Comments for Condensed milk and browned butter brownies

  1. Igor Stravinsky on January 28, 2021: (Reply)

    This is going to be a gold mine for Adam Ragusea YTPs

  2. IsDisGudNam on January 28, 2021: (Reply)

    Everything Adam Ragusea says is something that Adam Ragusea would say.

  3. Haedox on January 28, 2021: (Reply)

    adam pls, im trying to keep off the pandemic weight

  4. KyrieFortune on January 28, 2021: (Reply)

    “You saved $4.20”

    Adam, are you telling us something in this brownie recipe

  5. Tato on January 28, 2021: (Reply)

    Ive watched one of the “adam breathes” videos and i cant stop hearing it anymore

  6. Ann Meade Trahan on January 28, 2021: (Reply)

    I never knew that this brownie series would benefit me in such ways…

  7. FizziPlayz on January 28, 2021: (Reply)

    I’ll try this out, been expecting this video ever since you interviewed Harvard about brownie skin.

  8. Patrick Mittel on January 28, 2021: (Reply)

    adam: * uses tiny whisk *
    babish: *heavy breathing*

  9. Life of Boris on January 28, 2021: (Reply)

    Can I replace condensed milk with mayonez?

  10. Mirsini Boni on January 28, 2021: (Reply)

    Initially, I read “condemned milk” and I thought Adam was having another breakdown.

  11. Hijodelaisla on January 28, 2021: (Reply)

    “Thanks, honey.”

  12. Alexander Lea on January 28, 2021: (Reply)

    Me, three days ago: “Man, I can’t believe Adam Ragusea is doing a two-part special for brownies!”
    Me, today: “Man, I can’t believe Adam Ragusea is doing a three-part special for brownies!”

  13. Adam Ragusea on January 28, 2021: (Reply)

    Hey all, I gave the wrong weight for the flour in the vid. 3/4 cup = 90g, not 160g. I confused it with the sugar (which is heavier) when doing my math. The recipe in the description is corrected!

  14. nikolas macalma on January 28, 2021: (Reply)

    One thing i absolutely love about Adam’s dessert recipes is that they’ve completely changed my opinion about baked desserts. I love cooking but i hate baking because of the amount of effort it takes, the precision of the ingredient quantities, and the inability to taste test at different stages of the baking process. Adam’s approach to desserts has been liberated me from the rules of baking and allows me to approach it the same way I cook. Thanks Adam.

  15. Matt Mason on January 28, 2021: (Reply)

    Hey, that shot at the beginning where you placed the can of condensed milk into the space you took the brownie out of was cool!

  16. Russell Steans on January 29, 2021: (Reply)

    Adam: mentions “tiny whisk”
    Babish: “Am I a joke to you?”

  17. GalacticX on January 29, 2021: (Reply)

    I love how Adam knows how to implement these sponsors without us even knowing when it comes

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