• 1 can (14oz) Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup butter
  • 1 tsp vanilla
  • 1 cup gluten free baking flour
  • 1/2 cup coconut sugar or granulated sweetener of choice
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup chocolate chips
  • flaky sea salt for topping


  • Preheat the oven to 350 F and prepare an 8×8 inch pan with parchment paper for easy removal.
  • Place the butter and sweetened condensed milk into a pot over low heat and stir until melted and smooth. Add in the vanilla and stir until combined.
  • In another bowl, whisk together the flour, cocoa powder, coconut sugar, salt, baking soda and chocolate chips until well combined and chocolate chips are evenly coated.
  • Add the wet ingredients to the dry and mix until a batter forms. Transfer the batter to the prepared pan and bake the brownies 24-25 minutes. Don’t over bake. Let the brownies cool before cutting into squares and serving.

Recipe by our friend Ciara from Peanut Butter Plus Chocolate