Milky swirl brownies from Fine Cooking Magazine, Feb/Mar 2018 (page 84) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on March 22, 2018

    Never again will I make these again, they tasted okay, but were the ugliest brownies I ever made. I chose this recipe because I have some commercial condensed milk to use up, so I did not make the DIY condensed milk. I halved the recipe and baked in a 8x8 pan in a counter top convection oven, it took an extra 15 minutes than the designated oven time for the original whole recipe. Moreover, maybe I did not swirl enough, some of the condensed milk bubbled up over the top to about 2" diameter bubbles that eventually collapsed making the top look ultra hideous.

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