Gooey Condensed Milk Brownies are gooey and chewy. They're comforting, addictive, and decadent. They're indulgent yet simple. And, they take us back to our carefree childhoods.
Preheat the oven to 350°F. Butter and line a 9x 9-inch baking pan with parchment paper. Set aside.
*NOTE* I butter the pan, then cut a parchment paper to fit one way, then I butter the parchment paper. The parchment paper makes it easier to lift it out of the pan. By buttering the pan and parchment paper the brownies won’t stick to the pan or the paper.
In a small mixing bowl, combine flour, cocoa powder, and salt. Set aside.
In a saucepan over medium heat combine the condensed milk, butter, brown sugar, and vanilla extract. Mix with a spatula until the butter is melted, the sugar is dissolved, and all ingredients are incorporated. Make sure, when you stir, to clean the sides of the pan and the bottom, so you don’t have hot spots.
Remove from heat and add the flour mixture. Mix until all incorporated.
*NOTE*If the chocolate mixture is still hot, before adding the eggs, crack your eggs in a bowl and add some (about 1 tablespoon) of chocolate mixture to the egg. This will bring the egg temperature up and when you mix all of them together, the white won’t curdle.
Add the chocolate chips and mix until you have a nice thick dough.
Pour the mixture into the prepared pan.
Spread evenly and bake in a preheated oven for 30 to 35 minutes.
The brownies will be cooked when the edge is set (separated from the pan) and the middle is still a bit wobbly. When inserting a toothpick, it will come out with some dough on it but not a lot.
Let the brownie cool completely before serving.
Serve the brownies by themselves, with ice cream, whipped cream, or powdered sugar. It is excellent with a scoop of ice cream and a drizzle of chocolate fudge as well.