Creamy Condensed Milk Brownies

1Preheat your oven to 350°F (175°C). Grease an 8x8 inch (20x20 cm) square baking pan and line it with parchment paper, leaving some overhang for easy removal.

2In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk together until smooth and well combined.

3Add the sweetened condensed milk to the butter and sugar mixture, whisking until fully incorporated and creamy.

4Beat in the eggs (2 large) one at a time, ensuring each egg is fully mixed before adding the next. Stir in the vanilla extract (1 teaspoon).

5In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt (¼ teaspoon) to remove any lumps and ensure even distribution.

6Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix gently until just combined, being careful not to overmix to maintain a tender texture.

7Pour the batter into the prepared baking pan and spread it evenly with a spatula, smoothing the top.

8Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

9Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.

10Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 12 equal squares and serve.

11Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.