07 Jul Milo Brownies with Condensed Milk Mousse
Happy World Chocolate Day! It seemed only right that I share a delicious chocolate recipe with you today. However, this recipe is more than just another chocolate recipe. It may actually be my new favourite recipe. In. The. World.
A few years ago, I posted a Milo Cake with Condensed Milk Icing recipe. It went viral and is still one of my most popular recipes on the blog! A friend suggested I convert the recipe into brownies, and what a bright idea that was! I already knew that the flavour combo was a winner (I mean who doesn’t love Milo and condensed milk, am I right?), but the textures in this recipe are just next-level amazing.
The rich, fudgy brownies are packed with Milo flavour and topped with a creamy, condensed milk mousse, then generously sprinkled with lots of crunchy Milo. Don’t get me wrong, I still have a lot of love for my old faithful Milo cake. Next time I make it I think I’ll ice it with this condensed milk mousse – it’s a lot less sweet than a buttercream and has such a divine texture too.
For more Milo recipes, click here.
(Makes 15 bars)
For the brownies:
200g Milo milk chocolate*
150g salted butter (⅔ cup)
3 large eggs
175g light brown sugar
5ml vanilla essence (1 tsp)
105g flour (¾cup)
25g cocoa (3 tbsp)
30g Milo (¼ cup)
For the condensed milk mousse:
375ml cream (1½ cups)
290g condensed milk
½ cup extra Milo, for dusting
- Start by making the condensed milk mousse. Place the cream and condensed milk into a medium saucepan and stir well to mix. Heat on medium heat, stirring frequently until the mixture starts to boil.
- Reduce the heat and allow the mixture to simmer for at 5-6 minutes, stirring constantly, until reduced and thickened. Pour into a bowl and chill for at least 8 hours.
- To make the brownies, preheat the oven to 160°C. Line a 20 x 20cm baking tin with baking paper leaving an overhang on 2 sides to lift the brownies out later.
- Break the Milo chocolate into pieces and cut the butter into cubes. Place into a heatproof bowl and microwave at 30-second intervals, stirring in-between, until melted and smooth. Set aside to cool for 10 minutes.
- In a large bowl, whisk together the eggs, sugar and vanilla until thick and creamy. Fold in the chocolate mixture. Sift in the flour and cocoa, then fold in together with the Milo until just combined.
- Spread the mixture into the prepared tin and smooth the surface. Bake for 25-30 minutes. Allow the brownies to cool completely in the tin, then lift them out.
- Whip the chilled condensed milk mixture with an electric or stand mixer until thick and mousse-like (about 3-4 minutes). Spread over the cooled brownies and slice into 15 bars.
- Store the brownies in airtight container in the fridge. The brownies are best enjoyed at room temperature so remove them from the fridge 30 minutes before serving, then dust generously with extra Milo!
*If you can’t find Milo chocolate, simply replace with 180g of milk chocolate and increase the Milo quantity from 30g to 50g (about ½ cup)