Brownies with Condensed milk

Few days back my daughter had a fundraiser bake sale in her school and she had chosen to bake brownies I usually like to go for sugar cookies or tea cakes but she was strong on her choice. Since she knew her clan better and I was only supposed to assist the baker I agreed wholeheartedly  We baked some brownies and she came home gleaming after the sale saying she was the first to sell out and earn the target. There is no prize to be first but definitely it says brownie still rules the crowd and is here to stay.

I decided to bake another batch this time with my favorite condensed milk  just for us you and me :)  I used to like chocolate flavored cakes earlier but since last couple of years I have stopped buying them one reason being too much salt and bitterness. If the bitterness in cocoa brings lot of benefits then why not have green bitter gourd which is even better for health and unprocessed. My endurance level for salty,pungent hot and even bitterness level in savory dishes may be very high but when it comes to sweet dishes it needs to be just sweet and comforting... nothing else. Hope you agree. :)

Note that the brownie is not deep brown in color as I have used condensed milk here. U can see small white pockets in the pics.

Ingredients:
Butter -1/2 cup (1 stick)
Regular granulated sugar - 3/4 cup
Condensed milk - 4 -5 tsp
Egg -2
Vanilla extract - 1tsp
Unsweetened cocoa powder - 3 tbsp (I used Hershey's)
All purpose flour -1/2 cup
Baking powder -1/4 tsp
Salt -1/4 tsp

Method:
Line a 8 x 8 inch baking dish and line the bottom and sides with parchment paper.
Heat a small sauce pan and melt the butter completely add the sugar stir well till it melts.Remove from heat and keep aside to cool. (else the egg will get scrambled from the heat)

In another bowl whisk 2 eggs until mixed well add vanilla extract , cocoa powder,all purpose flour,baking powder and salt mix also add the butter sugar mixture mix well until everything is combined pour into the baking dish then add condensed milk and swirl in a pattern.
Bake at 350 F for 20-25 minutes until the top is is firm on touch.
U don't have to wait for the brownie to cool down completely apply frosting when warm.

The brownie looks pretty with swrirls and tastes just as delicious even without the frosting .

Note :Here I have added a pinch of salt as otherwise with the condensed milk and sugar together it can make the brownie too sweet.

Frosting:
Butter - 3 tbsp softened/in room temperature
Unsweetened cocoa powder - 3 tbsp
Heavy cream or whole milk - 2-3 tbsp (add as required)
Condensed milk - 1 tbsp
Vanilla extract- 1 tsp
Confectioners sugar - 3/4 -1 cup
Method 
Mix all the ingredients above and add whole milk or heavy cream only enough to make it spreadable.
 Apply on warm brownie so the moisture inside the brownie is trapped in and will make it soft and chewy. Once frosting is applied keep to cool down completely on a wire rack and frosting to set.Then slice into pieces.
Serve this delicious brownie with a glass of milk.
**To slice into squares with clean edges and reduce crumbling : Immerse the knife into boiling hot water wipe with a clean paper napkin then make a cut . After every slicing dip the knife in water wipe the cut. The hot knife allows the fat in the brownie and frosting to separate better without sticking to the knife.

Hope you like it.

Meena

Here are more brownie ideas from Food Network friends:

Dishing with Divya: Beetroot Brownies
Creative Culinary: Chocolate Chip Brownies with Cream Cheese Frosting
Elephants and the Coconut Trees: Brownies with Condensed Milk
Food for 7 Stages of Life: Easy Eggless Brownies Recipe
The Mom 100: Mexican Hot Chocolate Brownies
Napa Farmhouse 1885: Chocolate Brownie Pie (GF and Sugar Free)
Taste with the Eyes: Chili Chocolate Brownies with Gochugaru, Ginger, Sesame Seed, Olive Oil, Fleur de Sel
Swing Eats: Mexican Cocoa Brownies with an Almond & Pepitas Crust (gluten-free)
FN Dish: 10 Ways to Revolutionize Your Brownie Intake

Wanna see how this brownie is faring in Pinterest? - see HERE