Whilst travelling SE Asia you can’t really go through the day without seeing a tin of condensed milk. It is used in virtually every sweet dish or drink.
A teaspoon or two in hot coffee (Kopi tiam) or tea, drizzled over banana pancakes or plain toast.
Even though New Years is often a fresh start for people who can resist a dense gooey chocolate brownie for dessert? The ingredients are no more than a handful; chocolate, sugar, eggs, flour, but what makes this extra rich and a little different is the addition of condensed milk. For more of a ‘cakey’ brownie recipe try a go at this recipe.
With chocolate so widely loved there is always a guarantee that no one will be disappointed with these super-chocolatey brownies.
125g condensed milk
150g milk chocolate
115g unsalted butter
25g cocoa powder
200g caster sugar
140g plain flour
Preheat the oven to 175oC
Grease and line a cake tin, preferable a square one
Melt the chocolate and butter either using Bain Marie or in the microwave, but just make sure that the chcolate doesn’t burn! Set aside to cool slightly
In a separate bowl whisk the eggs and sugar together until light and frothy
Fold in the melted chocolate and butter, followed by the cocoa powder and flour
Pour half of the batter into the cake tin and drop dollops of the condensed milk over the mixture
Add the rest of the batter on top
Place the cake into the oven and bake for 30-40 minutes, or until cooked through