Milo Brownies with Condensed Milk Mousse - The Sweet Rebellion
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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)

  • Carmen Arico
    Posted at 15:50h, 07 July Reply

    Yes, yes and YES!!!!! These look incredible.

    • Astrid
      Posted at 16:22h, 08 July Reply

      Thank you, and thanks for the idea my friend!

  • Jo Iverson
    Posted at 11:34h, 08 July Reply

    Hi there
    What kind of flour do you use?

    • Astrid
      Posted at 16:23h, 08 July Reply

      Hi Jo, I use cake flour!

  • Kim
    Posted at 12:20h, 11 July Reply

    Brownies are so yummy! But my mousse didn’t come out right chilled for just over 8 hours but it wouldn’t get stiff enough when I whipped it.

    • Astrid
      Posted at 16:21h, 15 July Reply

      Hi Kim. Sorry to hear that. It might be that you didn’t boil the mixture long enough and hence not remove enough moisture from the mixture?

  • Anel Marx
    Posted at 20:21h, 14 July Reply

    Should the brownies be stored in an airtight container or in the fridge once they are done? 😊

    • Astrid
      Posted at 16:26h, 15 July Reply

      Hi there! Because the cream-based topping they need to be refrigerated. However they do taste best at room temp so if possible remove from the fridge 30 minutes before serving 🙂

  • Nicky le Jay
    Posted at 16:09h, 04 August Reply

    So apparently the milo bar is no more… i searched everywhere and could not find milo bars… Any substitute suggestions?

    • Astrid
      Posted at 22:34h, 05 August Reply

      Hi Nicky! No problem, Milo chocolate is about 8% Milo so just replace the 200g with 180g milk chocolate and 20g extra Milo 🙂

  • Anel
    Posted at 14:22h, 10 September Reply

    Hi Astrid 😊
    Will it work if I make the brownies in cupcake pans? Will the baking time differ a lot?

    • Astrid
      Posted at 16:25h, 16 September Reply

      Hi Anel. Yes I’m sure they would work out just fine. Perhaps check them from 20 minutes as I think theyd bake a bit quicker!

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