I Finally Found the Secret Ingredient to the Fudgiest Brownies Ever

Ingredients

• 0.75 cups unsalted butter
• 0.5 cups granulated sugar
• 1 can sweetened condensed milk , 14 ounce
• 1 1⁄3 cups dark chocolate chips , divided
• cooking spray
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.67 cups all purpose flour
• 0.5 cups Dutch-process cocoa powder
• 1 teaspoon kosher salt
• flaky sea salt , for garnish

Instructions

1. 1

   Gather ingredients. Position a rack in the top third of the oven and preheat to 350°F.

2. 2

   Melt butter in a medium saucepan over medium heat. Once the butter has melted and started to bubble, add sugar. Cook, stirring constantly, until the sugar has melted, about 45 seconds.

3. 3

   Remove from the pan from the heat and add sweetened condensed milk and 1 cup of the chocolate chips. Stir until smooth, about 1 minute. Pour into a large heat-proof bowl and set aside to cool slightly, about 2 minutes.

4. 4

   Meanwhile, spray an 8-inch square baking pan with cooking spray. Line the pan with parchment paper leaving a slight overhang over the edges. Lightly spray the parchment with cooking spray.

5. 5

   Add 1 of the eggs to the warm melted chocolate mixture, and whisk vigorously to ensure the egg tempers and doesn't scramble. Whisk for about 20 seconds until fully incorporated before adding the remaining 1 egg, whisking until fully incorporated. Whisk in vanilla extract.

6. 6

   Add flour, cocoa powder, and kosher salt to the batter and stir to combine using a rubber spatula. Fold in the remaining 1/3 cup chocolate chips.

7. 7

   Pour the batter into the prepared baking pan and place on the upper third rack of the preheated oven.

8. 8

   Bake until the brownies appear to be just set, the top appears slightly shiny but not wet to the touch, and a wooden pick inserted in center comes out mostly clean, 40 to 45 minutes, sprinkling with flaky sea salt, if desired, after 30 minutes.

9. 9

   Remove from the oven, and place the pan on a wire rack to cool for 1 hour.

10. 10

    Use the overhanging parchment paper to lift the brownies out of pan, and transfer to a cutting board. Cut into 9 pieces. Serve warm or at room temperature.