I love brownies. I made these earlier this summer and I haven’t been able to stop thinking about them. Ever since I made brownies from scratch, I vowed to never make brownies from a box ever again. Baking isn’t my most favorite thing in the world but once I find something that’s delicious and easy with very little opportunity to mess it up, I’m sold. I especially love brownies when they’re still warm and gooey; it really is just the best. Add a scoop of vanilla ice cream and I’m in heaven.

I have a guilty pleasure of enjoying sweetened condensed milk in my coffee occasionally. When I found this recipe on Pinterest, I was so excited to find another use for my sweetened condensed milk. Also, I was thrilled that I didn’t have to make caramel in some complicated and exhausting manner. This recipe was right up my alley when it comes to baking. I found this recipe on Recipe Tin Eats and I think you’ll find it super easy to follow – if not, let me know. I made no real changes to this recipe so for that reason, you’ll have to head to Recipe Tin Eats to recreate it.

It’s supposed to be more of a ‘marbled’ look but I guess I need to work on that skill a bit.

Making the caramel was really easy. I did use kosher salt instead of regular table salt though. Kosher salt gave it more of an intense flavor.

My brownies baked for about 36 minutes but your time will vary depending on your baking pan and your oven.

Bon appetit!