Oh my god, you guys. This recipe is ridiculous. Like straight up insanity. This is what happened when I denied a craving for brownies for a week straight. I suddenly found myself in the kitchen pulling together all the ingredients to make my Ultimate Brownie recipe (which took 6 batches to perfect) when I decided I wanted to switch things up a bit, kick the recipe up a notch if even possible.
I snooped around my stash of baking goodies and found a bag of peanut butter chips. Seemed promising, but I was nearly out of peanut butter so that wouldn’t go far. I had plenty of other chips and mix-ins but I wanted to do something a little more special. I remembered seeing something about adding sweetened condensed milk in between two layers of brownie batter before baking on Pinterest and was suddenly on this Ultimate Gooey Brownies adventure.
The adventure resulted in something so amazing and wonderful I just had to share as soon as I could. If you love chocolate, if you love brownies, if you love ooey and gooey, you’re going to die over these Ultimate Gooey Brownies. Don’t say I didn’t warn you!
If you make these Brownies, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!
Please take a look at the note within the recipe. After many mixed comments (some readers loving the recipe, others saying it was a failure) I went back into the kitchen for some further testing to see if there really was a problem. Unfortunately, I was unable to replicate the bad results however I’ve made some changes to the recipe detailed in the notes that should fix any problems that folks might be having. Thanks for all the feedback friends, my goal is to always share the best recipes possible and I couldn’t do it without you!
How to make
Ultimate Gooey Brownies
Recipe By Tessa Arias, Handle the Heat
Yield: 16 brownies
Due to several readers experiencing issues with the brownies not baking or setting properly, I’ve added to the recipe an extra baking step to ensure that bottom layer will set and I’ve also slightly reduced the amount of condensed milk.
2 cups semisweet chocolate chips, divided
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon fine sea salt
3/4 cup sweetened condensed milk
Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.
In a large microwave-safe bowl, combine 1 cup chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until well combined. Pour half of the batter into the prepared baking pan. Bake for 10 minutes.
Sprinkle with the remaining cup of chocolate chips and pour the sweetened condensed milk over the top. Pour the remaining batter over. Return to oven and bake for about 35 minutes, or until a tester comes out with moist crumbs still attached. Do not overbake. Let cool to room temperature then place in the fridge to chill. The brownies are easiest to cut when chilled and can be served chilled, at room temperature, or warmed in the microwave.
Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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