For the third day of Bring some Brownies, I have a gooey fudgy absolutely yum condensed milk brownie. At the beginning years of my blogging, I saw these gooey brownies, filled with condensed milk. I thought of making it at that time, but then forgot about it completely. When I was listing out the types of brownies to make, I remembered these gooey ones and at once added it to the list. The base recipe for the brownie is from David Lebovitz and it has eggs in the batter. I have so many Eggless Brownies in the blog (click to view page), so if you prefer eggless, then take a look at the link. You can use any of the batter with the filling mentioned here.
I have added both condensed milk and chocolate in the filling. So to serve it gooey, you need to heat it briefly before serving. Place the slice on a MW safe plate, and heat it on high for 20 seconds before serving. You can even serve it with a dollop of ice cream at the side. It would be divine. I tasted a bit of this but felt that it was too sweet for my taste. But this was Sruti’s favourite brownie of the whole lot. If you love sweet treats, then this won’t disappoint you. Again I have used Callebut in the batter, but feel free to use any chocolate or compound you prefer.
Recipe Source: David Lebovitz
Butter – 115 gm
Dark Chocolate – 170 gm
Egg – 4
Sugar – 200 gm
Dark cocoa Powder – 25 gm
Vanilla – 1 tsp
Flour – 140 gm
Choco Chips / Dark Chocolate Chopped
Condensed Milk – 1/2 cup
Preheat oven to 180°C.
In a bowl add chocolate and butter.
MW at 10 second intervals until they both melt to form a shiny chocolate pool.
Add sugar and whisk until completely incorporated.
Add cocoa powder and whisk until combined.
Add in vanilla and whisk.
Add one egg at a time and whisk until completely incorporated before adding the next.
After all the four eggs are added and whisked well, add in the flour and using a spatula, fold it with the chocolate to form a thick batter.
Grease and line an 8″ square tin and pour half the batter into it.
Add choco chips and condensed milk on top.
Pour the remaining batter over it and spread it out evenly.
Bake in the preheated oven for 25 – 30 minutes or until the brownie is firm.
Allow it to cool completely.
Cover in cling film and refrigerate overnight.
The next day, remove from the pan, slice it up and enjoy!