Introduction
Take a look at my recipe for irresistibly gooey brownies, made with condensed milk and brown sugar. You might refer to it as a toffee slice, or in my country, we call it “dulce de leche slice”. This recipe offers a superbly delicious alternative to traditional brownies, adding a delightful twist to your baking repertoire to jazz up your culinary life! 🙂
Rich Flavors, Irresistible Texture
My condensed milk brownies are crafted with the deep, molasses-like sweetness of dark brown sugar and the creamy richness of condensed milk, resulting in a chewy, flavorful treat that’s both comforting and indulgent.
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Optimizing Cooking Time for Condensed Milk Brownies in Your Oven:
Achieving the perfect texture for your Condensed Milk Brownies requires a keen understanding of your oven’s unique characteristics. Since these brownies are enriched with the creamy texture of condensed milk, paying close attention to cooking times and oven temperature is key to baking success.
Understanding Your Oven’s Quirks
Ovens vary, and their quirks can significantly affect the outcome of your baked goods. To ensure your brownies turn out just right, it’s essential to know if your oven runs hot or cold. Using an oven thermometer can provide accurate readings and help you make necessary adjustments to the temperature settings.
Adjustments for Cooking Times
The unique addition of condensed milk in these brownies influences their baking time. If your oven tends to be hotter, shorten the baking duration to prevent the edges from hardening or burning. If it’s cooler, extend the baking time slightly. The goal is a moist, fudgy center without undercooking or overcooking.
Texture Checks: The Key to Perfection
Condensed Milk Brownies should be delightfully fudgy and moist. Rather than solely depending on the clock, perform a texture check towards the end of the baking time. The brownies should be set on the edges and slightly soft in the center—a good indication they’re baked to perfection.
The Art of Under-baking
Lean towards underbaking rather than overbaking. If the brownies seem too soft, remember they will continue to firm up as they cool. It’s much easier to give slightly underbaked brownies an extra minute in the oven than to remedy an overbaked batch.
Cooling: The Final Step
Allow your brownies to cool thoroughly in the pan. This step is crucial for the brownies to set properly and for the flavors to meld, enhancing their rich, creamy texture. If you prefer a firmer texture for slicing, placing the brownies in the refrigerator once they’re cool can help achieve cleaner cuts.
By mastering your oven’s nuances and making thoughtful adjustments to the baking process, you can ensure your Condensed Milk Brownies are a delectable treat, with just the right balance of fudginess and structure.
Recipe Card for Condensed Milk Brownies:
Condensed Milk Brownie
Equipment:
- 9×13 inch Baking Pan (23×33 cm)
- Whisk or Mixer
Ingredients:
- 8.8 oz Melted Butter - 250g
- 20.5 oz Dark Brown Sugar - 580g
- 4 Eggs - 200g
- 1.4 oz Condensed Milk - 40g
- 12.6 oz Plain Flour - 360g
- 0.12 oz Salt - 3.5g (1tsp)
- 0.12 oz Baking Powder - 3.5g (1tsp)
- 1 tsp Vanilla Extract - or use Vanilla Bean Paste if available
Instructions:
- Set your oven to 180°C (356°F)
- Line your 9×13 inch (23×33 cm) baking pan with baking parchment. This will prevent sticking and make it easier to remove the brownies after baking.
- In a large mixing bowl, whisk together the eggs and brown sugar until the mixture is light and fluffy.
- Pour in the melted butter, condensed milk, and a splash of vanilla extract to the egg-sugar mixture. Mix until well combined.
- In a separate bowl, sift together the plain flour, salt, and baking powder.
- Gently fold the dry ingredients into the wet mixture until combined. Be careful to mix just until you no longer see any streaks of flour, to avoid overmixing which could lead to tougher brownies.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 23 minutes. Note that the brownie will rise during baking and should drop down after being taken out of the oven. Do not use the toothpick method to check if they are done.
- Allow the brownies to cool completely in the pan without covering them. This step is crucial as it allows the brownies to release excess moisture, which is essential for achieving the perfect texture. For easier cutting, place the pan in the refrigerator for 30 minutes before slicing into squares.
Notes:
- Batter Height in Pan: When pouring the batter into your 9×13 inch (23×33 cm) baking pan, aim for a uniform height of approximately 2 cm. This thickness is optimal for ensuring that the brownies cook evenly, providing a perfect balance between a gooey center and a slightly crisp edge. After cooking they will drop down to 1cm.
- Baking Time: Pay attention to the baking time. The brownies rise and then fall slightly, which is normal. Over baking can dry them out and they will not be gooey.
- Cooling: Let the brownies cool in the pan without covering to release moisture. This step is crucial for texture.
- Refrigerating for Cutting: Chilling in the fridge makes cutting cleaner and easier.
- Serving Size: This recipe makes about 24 brownies, but you can adjust the size based on your preference.
- Storage: Store in an airtight container to keep them moist. They can also be frozen for longer storage.
Nutrition:
Few words from Chef
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