Description
Vietnamese Coffee Brownies with Condensed Milk Swirl are a rich, fudgy dessert that combines the bold, aromatic flavor of Vietnamese coffee with the creamy sweetness of condensed milk swirled into classic chocolate brownies.
Ingredients
Units
Scale
- 1 cup unsalted butter
- 8 oz semisweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tbsp Vietnamese coffee powder (or strong brewed espresso powder)
- 1/2 cup sweetened condensed milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a saucepan, melt butter and chopped chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together sugar, eggs, and vanilla until well combined.
- Slowly add the melted chocolate mixture to the sugar and egg mixture, stirring to combine.
- Sift flour, salt, and coffee powder into the wet ingredients and fold gently until just combined.
- Pour half the batter into the prepared pan.
- Drizzle half of the sweetened condensed milk over the batter.
- Pour the remaining batter on top, then drizzle the rest of the condensed milk.
- Using a knife or skewer, swirl the condensed milk into the brownie batter to create a marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Allow brownies to cool completely before cutting and serving.
Notes
- Use strong Vietnamese coffee or espresso powder for an authentic flavor.
- Do not overmix the batter to keep brownies fudgy.
- Condensed milk swirl adds sweetness and a creamy texture contrast.
- Store brownies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie (about 2x2 inches)
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg