Gooey chocolate brownie

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.

Ingredients

125g condensed milk
150g milk chocolate
115g unsalted butter
25g cocoa powder
3 eggs
200g caster sugar
140g plain flour

Method
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

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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

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Place the cake into the oven and bake for 30-40 minutes, or until cooked through

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