Yield:24 brownies
These rich, almost creamy brownies are an amazing treat for chocolate lovers. The condensed milk lightly caramelizes at the brownie edges during baking. You might not want to share those delicious edges—we won’t tell.
What a disaster! And yes, the sweetened condensed milk sunk to the bottom and carmelized perfectly onto the well-greased foil below, requiring an hour to carefully peel them off so they looked half decent for a catered reception I was doing.
And yes, I did cool the chocolate mixture to keep the eggs from "cooking" had I poured it in too warm.
I trust FC recipes implicitly, so this is a first and something I'd expect from a stay-at-home blogger trying to learn to bake but not from Fine Cooking. Had it not cost a small fortune and an entire evening of my time, I wouldn't bother to review this for others, but proceed cautiously!
The recipe is correct. I've made these brownies several times. They are always a crowd pleaser. Very, very chocolatey and very delicious!
Outstanding. I was hesitant to use the full amount of sweetened condensed milk to top the brownies fearing it would be overly sweet. The brownies were dense and chocolately (tasted even better the next couple of days) without being too sweet which was amazing. The sweetened condensed milk edges were caramelized. 13 x 9 in pyrex took 45 minutes in my oven. I used a 62 % Chocolate. Can't wait to try more recipes by Stella.
The recipe should be amended to tell the baker to cool the chocolate mixture. When I made these, I wondered about whether I should cool it, (most recipes say to do so) but decided not to, since the recipe did not specify and seemed so specific about the process of browning the butter. The batter was so thin that the condensed milk sank to the bottom and it took forever to bake. They tasted fine, but it was a disappointment after spending almost an hour making the milk and then making the brownies.
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