Blondies are often described as the “sister” of brownies—dense, chewy dessert bars that focus on the rich flavors of butter, vanilla, and brown sugar instead of cocoa. But when you add sweetened condensed milk into the mix, something magical happens: the texture becomes fudgier, the sweetness takes on a caramel-like depth, and each bite tastes like pure comfort.
In this ultimate guide, we’ll explore everything you need to know about making Condensed Milk Blondies—from the perfect ingredient ratios to baking tips, flavor variations, serving ideas, storage solutions, and even troubleshooting advice. Whether you’re a beginner home baker or a dessert enthusiast, this article will give you the knowledge and confidence to bake blondies that rival any bakery treat.
Why You’ll Love This Recipe
- Egg-Free Dessert → Great for those with egg allergies or dietary preferences.
- Ultra Chewy Texture → Condensed milk creates a fudgy, melt-in-your-mouth consistency.
- Quick & Easy → Only 15 minutes of prep and a single bowl required.
- Customizable → From chocolate chip to nutty or caramel swirls, the flavor possibilities are endless.
- Crowd-Pleaser → Perfect for potlucks, bake sales, holidays, or just an afternoon treat.
What Are Blondies?
Blondies are dessert bars similar in shape and method to brownies but without cocoa powder. Instead, they rely on ingredients like brown sugar, butter, vanilla, and mix-ins to develop their signature flavor.
- Brownies = chocolate base, rich and fudgy.
- Blondies = vanilla-caramel base, chewy and buttery.
When condensed milk enters the recipe, it adds not only sweetness but also moisture, transforming traditional blondies into gooey dessert bars that are somewhere between a cookie and fudge.
Ingredients for Condensed Milk Blondies
Let’s break down the ingredients and understand what each one contributes.
Base Ingredients
- Sweetened Condensed Milk (1 tin – 397g)
- Acts as the star ingredient.
- Provides sweetness, a caramel-like flavor, and fudgy texture.
- Unsalted Butter (½ cup / 110g)
- Creates richness and a smooth melt-in-your-mouth feel.
- Unsalted is preferred so you can control salt levels.
- Brown Sugar (¼ cup / 40g)
- Adds depth of flavor and chewiness.
- Molasses content enhances the caramel undertones.
- Vanilla Extract (1 tsp)
- Complements the condensed milk by balancing sweetness.
- Adds warmth and aromatic flavor.
- All-Purpose Flour (1½ cups / 180g)
- The structure of the blondies.
- Keeps them soft but not cakey.
- Baking Powder (1 tsp)
- Provides a slight lift so the blondies don’t turn overly dense.
- Chocolate Chips (¾ cup / 135g)
- Add bursts of melted chocolate.
- Semi-sweet or dark chocolate pairs beautifully with condensed milk’s sweetness.
Step-by-Step Instructions
Follow this simple method to make perfect blondies every time.
Step 1: Prepare the Pan
- Preheat oven to 180°C (350°F).
- Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy lifting.
Step 2: Melt the Base
- In a saucepan, combine butter and condensed milk over low heat.
- Stir continuously until smooth and combined. Do not boil—gentle heat ensures a creamy mixture.
Step 3: Add Sweetness
- Remove from heat.
- Stir in brown sugar and vanilla extract until fully dissolved.
Step 4: Combine Dry Ingredients
- Sift together flour and baking powder.
- Add to the saucepan mixture, stirring until just combined (do not overmix).
Step 5: Fold in Chocolate Chips
- Gently mix in the chocolate chips.
- Save a few to sprinkle on top for presentation.
Step 6: Bake
- Spread batter evenly in the prepared pan.
- Bake for 20–25 minutes, until edges are golden and the center has a slight wobble.
Step 7: Cool and Slice
- Cool completely in the pan.
- Use parchment sling to lift, then cut into 16 squares.
Pro Tips for the Best Blondies
- Do Not Overbake – Blondies should be chewy. Pull them out when the center looks slightly underdone; they’ll set as they cool.
- Use Room Temperature Ingredients – This ensures smooth mixing.
- Parchment Sling – Makes removal and cutting neat squares much easier.
- Chill for Extra Chewiness – Refrigerate after cooling for denser, fudgier bars.
- Experiment with Mix-ins – From nuts to coconut, small tweaks create big flavor changes.
Variations
Blondies are endlessly versatile. Try these creative twists:
- Nutty Blondies → Add ½ cup walnuts, pecans, or almonds for crunch.
- White Chocolate Blondies → Swap chocolate chips for white chocolate.
- Caramel Swirl Blondies → Drizzle caramel sauce over batter before baking.
- Peanut Butter Blondies → Swirl ¼ cup peanut butter into the batter.
- Festive Blondies → Add red & green M&Ms for Christmas or pastel sprinkles for Easter.
- Fruit Blondies → Mix in dried cranberries, cherries, or coconut flakes.
Serving Ideas
- Serve warm with a scoop of vanilla ice cream.
- Drizzle with chocolate or caramel sauce.
- Pair with coffee, tea, or a glass of milk.
- Cut into bite-sized cubes for party dessert platters.
- Stack and wrap as edible gifts.
Storage and Freezing
- Room Temperature: Store in an airtight container up to 5 days.
- Refrigerator: Keeps chewy for up to 1 week.
- Freezer: Wrap individually in plastic + foil; freeze up to 3 months. Thaw at room temp before serving.
Reheat in the microwave for 10–15 seconds for a gooey, fresh-from-the-oven feel.
Troubleshooting Blondies
- Too Dry? → Overbaked. Reduce bake time next time.
- Too Gooey? → Underbaked. Allow full cooling; they firm as they set.
- Too Sweet? → Use dark chocolate chips instead of milk chocolate.
- Dense and Cakey? → Overmixing develops gluten. Mix until just combined.
Nutrition (Per Serving – Approximate, 1 of 16 squares)
- Calories: 210
- Fat: 9g
- Carbohydrates: 30g
- Sugar: 22g
- Protein: 3g
Frequently Asked Questions (FAQs)
1. Can I make condensed milk blondies without butter?
Yes, you can substitute with coconut oil or margarine, but butter provides the richest flavor.
2. Can I use gluten-free flour?
Yes, replace all-purpose flour with a gluten-free baking blend.
3. Can I make these dairy-free?
Yes, use vegan butter and sweetened condensed coconut milk.
4. How do I know when blondies are done?
Edges should be golden brown, and the center slightly wobbly.
5. Can I double the recipe?
Yes, bake in a 9×13 inch pan and extend bake time by about 5–7 minutes.
6. Do blondies taste like brownies?
Blondies have a butterscotch-vanilla flavor, while brownies are chocolatey.
7. Can I add frosting?
Yes! A cream cheese glaze or simple vanilla icing pairs beautifully.
8. Why are my blondies greasy?
This can happen if butter wasn’t fully mixed with condensed milk or if too much butter was used.
9. Can I make them ahead of time?
Yes, bake 1 day before serving and store in an airtight container.
10. Are they suitable for vegetarians?
Yes—this recipe is naturally vegetarian.
Conclusion
Condensed Milk Blondies are proof that sometimes the simplest ingredients make the most delicious desserts. By combining sweetened condensed milk, butter, brown sugar, and vanilla, you get chewy, fudgy bars that strike the perfect balance between cookie and fudge.
Whether you enjoy them plain, studded with chocolate chips, or swirled with caramel, these blondies are guaranteed to become a favorite in your household. Quick to make, endlessly versatile, and always satisfying—this recipe deserves a permanent spot in your baking rotation.
