We’ve taken chocolate brownies and made them next-level amazing, thanks to the addition of condensed milk.


  • 395g can sweetened condensed milk
  • 290g pkt white chocolate melts
  • 3 teaspoons vanilla extract
  • 150g unsalted butter, chopped
  • 150g dark chocolate, chopped
  • 3 eggs, lightly whisked
  • 160g (1 cup, loosely packed) brown sugar
  • 55g (1/4 cup) caster sugar
  • 115g (3/4 cup) plain flour
  • Pinch of salt
  • Caramel topping, to drizzle

Step 1
Preheat oven to 180C/160C fan-forced. Grease a square 20cm cake pan and line the base and sides with baking paper. Place the condensed milk, white chocolate and vanilla in a saucepan over medium-low heat. Cook, stirring until melted and combined. Simmer, stirring constantly, for 5 minutes or until light golden in colour. Set aside, stirring occasionally, for 10 minutes to cool slightly.
Step 2
Meanwhile, place the butter and dark chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted and combined. Remove from heat. Quickly stir in the egg, sugars, flour and salt until just combined.
Step 3
Pour the dark chocolate mixture into the prepared pan. Dollop over the fudge mixture. Use a knife to create a swirled effect. Bake for 30 minutes or until a skewer inserted into the centre comes out with moist crumbs clinging. Set aside in the pan to cool completely. Drizzle with caramel topping and cut into pieces.

  • Recipe credit: Author: Alison Adams
  • Image credit: Jeremy Simons
  • Publication: Taste.com.au