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why make this recipe

Brownie Batter with Condensed Milk Swirl is a delicious treat that combines rich chocolate flavors with a creamy, sweet swirl. It’s perfect for anyone who loves brownies and wants to try something extra special. The addition of condensed milk gives a nice creamy texture and a hint of sweetness that balances the richness of the chocolate. This recipe is easy to make and sure to impress your family and friends.

how to make Brownie Batter with Condensed Milk Swirl

Ingredients:

1 cup unsalted butter (227g)
1 cup dark chocolate chips (6 oz)
1 cup granulated sugar (200g)
1/2 cup light brown sugar (95g)
1/4 cup + 1 tablespoon Dutch-process cocoa powder (30g)
1/4 cup + 1 tablespoon black cocoa powder (30g) or more Dutch-process cocoa powder
3 large eggs (room temperature)
1 tsp vanilla extract
3 tbsp Vietnamese Coffee (or substitute with regular coffee and espresso powder)
1/2 cup all-purpose flour (60g)
1/2 tsp kosher salt
5 oz cream cheese (150g, softened at room temp)
2 tablespoons granulated sugar (15g)
2 tablespoons condensed milk (40g)
1 egg
1 tsp vanilla extract
1/4 cup all-purpose flour (30g)
1/4 tsp kosher salt

Directions:

Preheat your oven to 350°F (175°C) and grease a baking pan.
In a saucepan, melt the unsalted butter and dark chocolate chips over low heat. Stir until smooth, then remove from heat and let it cool slightly.
Stir in the granulated sugar and light brown sugar until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and coffee.
Sift in the flour, Dutch-process cocoa powder, black cocoa powder, and kosher salt. Mix until just combined.
In a separate bowl, beat together the cream cheese, granulated sugar, condensed milk, egg, vanilla extract, flour, and salt until smooth.
Pour half of the brownie batter into the prepared pan. Dollop the cream cheese mixture on top, then pour the remaining brownie batter over it.
Use a knife to swirl the mixture and create a marble effect.
Bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
Let it cool before slicing.

how to serve Brownie Batter with Condensed Milk Swirl

You can serve Brownie Batter with Condensed Milk Swirl warm or at room temperature. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a fancy touch, garnish with some chocolate shavings or fresh berries.

how to store Brownie Batter with Condensed Milk Swirl

To store your brownies, place them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for about a week. If you want to keep them longer, they freeze well in an airtight container for up to 3 months.

tips to make Brownie Batter with Condensed Milk Swirl

Make sure your butter and eggs are at room temperature for a smoother batter.
Carefully swirl the cream cheese mixture to avoid overmixing, which can dull the marble effect.
Adjust the sweetness by adding more or less condensed milk in the cream cheese layer.

variation

You can add nuts like walnuts or pecans for extra crunch. You can also swap out the coffee for flavored extracts like almond or hazelnut to change the taste.

FAQs

1. Can I use different types of chocolate?
Yes, you can use semi-sweet or milk chocolate chips instead of dark chocolate for a sweeter brownie.

2. Is it necessary to use both cocoa powders?
Using both cocoa powders adds depth to the flavor, but you can use just one type if you prefer.

3. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to adjust cooking times if necessary.

Brownie Batter with Condensed Milk Swirl

Author: promeatrecipes-com
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A decadent brownie treat featuring a creamy condensed milk swirl that adds sweetness and richness to every bite.

Ingredients

Scale

1 cup unsalted butter (227g)
1 cup dark chocolate chips (6 oz)
1 cup granulated sugar (200g)
1/2 cup light brown sugar (95g)
1/4 cup + 1 tablespoon Dutch-process cocoa powder (30g)
1/4 cup + 1 tablespoon black cocoa powder (30g) or more Dutch-process cocoa powder
3 large eggs (room temperature)
1 tsp vanilla extract
3 tbsp Vietnamese Coffee (or substitute with regular coffee and espresso powder)
1/2 cup all-purpose flour (60g)
1/2 tsp kosher salt
5 oz cream cheese (150g, softened at room temp)
2 tablespoons granulated sugar (15g)
2 tablespoons condensed milk (40g)
1 egg
1 tsp vanilla extract
1/4 cup all-purpose flour (30g)
1/4 tsp kosher salt

Instructions

Preheat your oven to 350°F (175°C) and grease a baking pan.
In a saucepan, melt the unsalted butter and dark chocolate chips over low heat. Stir until smooth, then remove from heat and let it cool slightly.
Stir in the granulated sugar and light brown sugar until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and coffee.
Sift in the flour, Dutch-process cocoa powder, black cocoa powder, and kosher salt. Mix until just combined.
In a separate bowl, beat together the cream cheese, granulated sugar, condensed milk, egg, vanilla extract, flour, and salt until smooth.
Pour half of the brownie batter into the prepared pan. Dollop the cream cheese mixture on top, then pour the remaining brownie batter over it.
Use a knife to swirl the mixture and create a marble effect.
Bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
Let it cool before slicing.

Notes

Serve warm or at room temperature. Pairs well with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to 3 days, or refrigerate for about a week.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 28g
Sodium: 250mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg

Keywords: brownies, dessert, chocolate, cream cheese, condensed milk