The 3-Ingredient Brownies I Can't Stop Making (They're So Fudgy)

Preheat the oven to 350°F. Line an 8x8‑inch baking dish with parchment paper and spray the parchment with nonstick cooking spray.

In a large mixing bowl, combine the brownie mix, sweetened condensed milk, and eggs. Use a wooden spoon or sturdy spatula to mix all the ingredients until fully combined. The batter is fully mixed when no dry spots of brownie mix remain. Don't overmix this batter—brownies work best when they're mixed by hand just until everything is fully combined.

Pour the batter into the prepared baking dish and spread it out evenly. The batter will be thicker than traditional brownie batter.

Bake until a toothpick inserted in the center comes out clean or with a few crumbs attached, about 30 minutes. If the toothpick comes out with some wet batter on it, bake for 5 more minutes and check again.

Remove the brownies from the oven and let them cool completely in the pan.

Once they're cool, pull the brownies out of the pan with the parchment paper. Chill them in the refrigerator for 15 minutes if you want a firmer brownie.

Place on a sturdy cutting board and slice into them.

Store the brownies in an airtight container on the counter for up to 3 days for optimal freshness. You can also freeze them by wrapping each individual brownie in plastic wrap and placing them in an airtight container. They will keep in the freezer for up to 3 months. Thaw them on the counter until they come to room temperature.