This recipe for brownies made with condensed milk is a solution to a problem I encounter quite often -- what to do with half a can of condensed milk. Sometimes I make a half batch of Magic Cookie Bars, but I've also made these Low Fat Moist Chocolate Brownies from Eagle Brand. The recipe makes a 13x9 inch pan and calls for a full can of condensed milk, so I just halve it and use an 8 inch pan.
The brownies are lower in fat than some other recipes and have no butter or oil. They get all their fat from the melted chocolate plus whatever fat is in the condensed milk (unless you use the fat free type). Instead of eggs, they call for egg whites, so they are a little chewier than some other brownies, sweet and good but not decadently rich. I've always felt these brownies with condensed milk were similar to the No Pudge brand of brownies. They definitely taste light, but not in a bad way.
Brownies Made with Condensed Milk
¾ cup (4 oz) semisweet chocolate chips or chopped semisweet chocolate
1 can Eagle Brand sweetened condensed milk (14 oz), regular or fat free
⅓ cup unsweetened cocoa powder
4 large egg whites
⅓ cup all-purpose flour (42 grams)
1 teaspoon baking powder
1 teaspoon vanilla extract
Preheat oven to 350°F. Grease a 13x9 inch baking dish.
In a saucepan, combine the chocolate chips, sweetened condensed milk and cocoa.
Cook over low heat, stirring constantly, until melted.
In a mixing bowl, mix together flour and baking powder, then add egg whites and vanilla and stir well.
Stir in chocolate mixture until blended. Pour into prepared pan and bake 15 to 20 minutes or until center is set. Let cool completely.
Cut to make 18 brownies.
Note: For a small batch version, weigh out 7 oz (half a can) of condensed milk, halve all the other ingredients and bake in an 8 inch square pan.
betty says
these look great!
Anna says
Hi Erin, thanks for the review :).
Ellen says
these were really good!
loved them, not too sweet and not too..not sweet.
Anna says
Hi Tim,
Thanks for stopping by. I love milk chocolate kisses, but really do not like how milk chocolate tastes after it's been baked. It tastes a little too sweet and sometimes dries up a bit. In some recipes it works (recipes with lots of fat to buffer) but in some cases it just tastes to sugary.
Thanks for the condenced milk tip. Maybe next time I'll cook up some dulce de leche.
Tim Piatek says
Why would using milk-chocolate kisses be out of the question? Burning?
In any case, you sure can make dulce de leche with an open can - I've done it a few times from raw milk, and while that takes a long time, you can just shortcut the whole process with condensed milk. If you cook it until it's VERY thick, you'll have a lovely toffee-caramel type chew. Definitely worth giving a try!
Randi says
You could always make some dulce de leche, but Im not sure if you can do it with an open can.
From our Kitchen says
They are made with milk chocolate, I didn't think of that. Oh well, it was a nice idea.
Anna says
Are the mint kisses made with milk chocolate? If they are, I don't think they'd work well. If they are made with dark chocolate, then maybe.....
From our Kitchen says
Those look very intensely chocolatey from the dark color. Maybe it's just the photo though. I wonder how they would taste using a differnt kind of Hershey's Kiss, like the mint ones...
Anonymous says
Low fat brownies?Definately what I need to be making.lolEmilyhttp://madmommychronicles.typepad.com/biscuits_and_blues