These Red Velvet Condensed Milk Brownies are the ultimate definition of fudgy and gooey. Unsweetened cocoa powder and melted dark chocolate are used to create the chocolatey brownie flavour. They have a crackly top and are packed with chocolate hearts and semisweet chocolate chips.
This recipe is a Valentine’s Day twist on my viral Condensed Milk Brownies – the most popular recipe on my website! They are gooey, fudgy, and really easy to make!
The secret ingredient in this recipe? Sweetened condensed milk! It makes them extra rich and flavourful. The brownies are topped with more chocolate chips, heart shaped chocolates, and flaky sea salt for the perfect Valentine’s Day brownie.
For more brownie recipes, try Chocolate Peanut Butter Brownies, Salted Caramel Pretzel Brownies, and Best-Ever 5 Ingredient Fudgy Brownies.
Why this recipe works
Chocolate – This recipe uses unsweetened cocoa powder, dark chopped chocolate, and semi-sweet chocolate chips in the brownies. It’s topped off with more chocolate hearts and chips!
Red velvet: They’re chocolatey, soft, and fudgy brownies made for Valentine’s Day!
Easy to make – You don’t need a mixer for this recipe!
Sweetened condensed milk – These brownies are mega fudgy thanks to the sweetened condensed milk added. It makes them really gooey and thick!
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – I always use unsalted butter. This will be melted.
Chocolate chips – This is added into the brownie batter. I used semi-sweet chocolate chips to give it a nice contrast.
Chocolate – A chocolate bar or chocolate chips works. This will be melted and whisked with the butter and condensed milk. I used a dark chocolate bar to balance the sweetness, but semi-sweet chocolate chips works as well. Don’t use milk.
Eggs – Eggs and an egg yolk are needed. Remove two hours prior to baking.
Sweetened condensed milk – One 300ml can will be used for the brownies.
Unsweetened cocoa powder – Helps create the chocolate-y texture. Make sure to use unsweetened to help balance the sweetness.
Red food colouring – I always use this red food colouring. I find gel work better than liquid. Not only does a little go a longer way, but when there is a lot of chocolate and cocoa powder in the recipe it works better as a whole. It’s important to use good quality food colouring or else the red won’t show as strongly.
Step by step instructions
Here is a more detailed step-by-step than the recipe card. Scroll down for recipe photos and full measurements.
Step 1 – Preheat the oven to 350°F/175°C and line and grease an 8×8 inch square pan.
Step 2 – Melt the butter over low heat. Add in the sweetened condensed milk and stir with a spatula. Add in the chopped chocolate bar and continue mixing until smooth. Set aside.
Step 3 – Whisk the eggs, egg yolk, vanilla, red food colouring, and sugars for 2 minutes vigorously. You may also use an electric mixer on high for this part. The mixture will be light and bubbles will form.
Step 4 – Add in the chocolate mixture that was set aside and using a spatula, gently fold it in.
Step 5 – Add in flour and unsweetened cocoa powder and continue folding with a spatula until no flour streaks appear. Add in chocolate chips.
Step 6 – Pour the brownie batter into a prepared 8×8 square pan and spread evenly. Bake for 20-22 minutes or until a toothpick inserted comes out sticky.
Step 7 – Slightly open the oven door for 10 minutes to allow the hot air to slowly escape before completely removing from the oven. The brownies may jiggle and appear undone, but will continue to bake as it cools.
Expert Baking Tips
Here are some baking tips from my kitchen to yours
The brownies will look slightly underdone when removing from the oven..but don’t worry! It’ll continue to bake while it cools and that’s how we get the ultimate fudgy brownie!
Use dark chocolate for this recipe to help balance the sweetness.
Fold the ingredients after step 4 using a spatula, not a whisk! It’ll introduce more air into the batter and give you cakey brownies. For fudgy brownies, mix with a spatula until dry ingredients just disappear.
Allow brownies to cool before cutting. It’s best to allow brownies to cool completely. After 10 minutes of sitting on the counter, they may be placed in the fridge to speed up this process!
My brownies are cakey! Why?
You probably overmixed them! Overmixing lets more air into the batter and gives you cakey brownies.
Can I use a natural food colouring
Yes you may use a powdered natural food colouring if you like. You don’t want to add too much though or your brownies will turn out dry.
Can I use a glass pan?
I mean technically yes! But for all my brownie recipes I recommend using a light coloured pan. Dark or glass gives you a different texture and outcome!
How do I know my brownies are ready?
This recipe goes anywhere from 20-40 minutes. In one oven, it took me 22 minutes. In the new one I recently purchased, it took me 35. It really depends! You’ll know it’s ready when the edges (about 1 inch in) are set but the inside remains jiggly. When a toothpick is inserted, it should come out sticky, not dripping.
Check out these recipes
- 4 Ingredient Cookies & Cream Bars
- 5 ingredient Christmas Crack
- 5 ingredient No Bake Biscoff Cheesecake Bars
- 5 ingredient S’mores Rice Krispie Treats
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Red Velvet Condensed Milk Brownies
- 3/4 cups butter melted
- 14 oz sweetened condensed milk
- 3/4 cups dark chocolate chopped
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp vanilla
- 2 eggs room temperature
- 1 egg yolk room temperature
- red gel food colouring
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup semi-sweet chocolate hearts
- flakey sea salt optional
- Preheat the oven to 350°F and line an 8×8 pan with parchment paper or foil and lightly grease. Set aside.
- In a medium sized bowl over low heat, melt the butter. Add in the sweetened condensed milk and stir with a whisk. Add in the dark chopped chocolate and continue mixing until everything is smooth and melted. Remove from heat and set aside.3/4 cups butter, 14 oz sweetened condensed milk, 3/4 cups dark chocolate
- In a large bowl, beat the eggs, egg yolk, vanilla, red food colouring (as needed) and both sugars. Whisk vigorously for 2 minutes until light and airy. There should be bubbles forming. I recommend an electric mixer for this part to save elbow grease!1/4 cup brown sugar, 1/4 cup white sugar, 2 tbsp vanilla, 2 eggs, 1 egg yolk, red gel food colouring
- Add in the chocolate mixture from earlier and gently fold together using a spatula. Do not use a whisk or overmix!
- Add in the flour and unsweetened cocoa powder and continue mixing until no streaks appear.1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder
- Toss in the chocolate chips and mix for a few seconds.1/4 cup semi-sweet chocolate chips
- Pour into a prepared 8×8 square pan and spread out evenly. Bake for 20-35 minutes or until a toothpick inserted comes out sticky. The sides will be set, but inside will remain jiggly. In some ovens it takes 20 minutes, and others it takes 35, so keep an eye on it after 20! Once it's ready, turn off your oven.
- Slightly open the oven door for 10 minutes and allow the hot air to come out. Then completely remove the brownies from the oven and cool on the counter. Top off with chocolate hearts, chocolate chips, and flakey sea salt.
- These brownies are best eaten the day they're made. Keep any leftovers in an airtight container at room temperature for up to three days. My favourite way to eat them is warm with a scoop of vanilla ice cream!1/4 cup semi-sweet chocolate hearts, flakey sea salt