why make this recipe
Vietnamese Coffee Brownies with Condensed Milk Swirl combine two beloved treats into one delicious dessert. If you love the rich, bold flavor of Vietnamese coffee and the fudgy texture of brownies, this recipe is for you. The addition of sweetened condensed milk adds a creamy, dreamy swirl that brings everything together. It’s a unique treat that will impress your friends and family, making it perfect for gatherings or a special occasion.
how to make Vietnamese Coffee Brownies with Condensed Milk Swirl
Ingredients:
- 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
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to prevent the brownies from sticking.
- Melt the Butter and Chocolate: In a saucepan over low heat, melt the butter and chopped semisweet chocolate together, stirring until smooth. Remove from heat and let it cool slightly.
- Prepare the Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, and vanilla extract until fully combined.
- Combine the Mixtures: Slowly add the melted chocolate mixture into the sugar and egg mixture, stirring gently to combine.
- Add Dry Ingredients: Sift the flour, salt, and coffee powder together, then fold it into the wet ingredients. Mix gently until just combined—be careful not to overmix to keep the brownies fudgy.
- Layer the Batter: Pour half of the brownie batter into the prepared baking pan. Drizzle half of the sweetened condensed milk over the batter.
- Add Remaining Batter: Pour the remaining brownie batter on top and drizzle the rest of the condensed milk over it.
- Swirl the Condensed Milk: Using a knife or skewer, swirl the condensed milk into the batter to create a marbled effect.
- Bake: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Remove from the oven and let the brownies cool in the pan before cutting them into squares.
how to serve Vietnamese Coffee Brownies with Condensed Milk Swirl
Serve these brownies warm for a gooey treat, or let them cool completely for a firmer texture. They are perfect on their own or can be enjoyed with a scoop of vanilla ice cream. For extra flair, dust with powdered sugar or drizzle with more sweetened condensed milk.
how to store Vietnamese Coffee Brownies with Condensed Milk Swirl
Store any leftover brownies in an airtight container at room temperature for up to four days. If you want to keep them longer, you can freeze them. Just wrap the brownies in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months.
tips to make Vietnamese Coffee Brownies with Condensed Milk Swirl
- Use high-quality chocolate for the best flavor.
- Be careful not to overbake; this keeps the brownies fudgy.
- Feel free to add chopped nuts or chocolate chips for added texture and flavor.
variation
You can substitute the Vietnamese coffee with other types of coffee or espresso powder. For a twist, try adding a pinch of cinnamon or a splash of rum for a different flavor profile.
FAQs
1. Can I use regular coffee instead of Vietnamese coffee?
Yes, you can use strong brewed coffee or espresso powder as a substitute.
2. What if I don’t have sweetened condensed milk?
You can make your own or use a mixture of cream and sugar as an alternative, though the flavor will vary.
3. Can I add nuts to the brownie mix?
Absolutely! Chopped walnuts or pecans would add a nice crunch to the brownies. Just fold them in with the dry ingredients.
Vietnamese Coffee Brownies with Condensed Milk Swirl
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a saucepan over low heat, melt the butter and chopped semisweet chocolate together, stirring until smooth. Remove from heat and let it cool slightly.
- In a large bowl, whisk together the granulated sugar, eggs, and vanilla extract until fully combined.
- Slowly add the melted chocolate mixture into the sugar and egg mixture, stirring gently to combine.
- Sift the flour, salt, and coffee powder together, then fold it into the wet ingredients. Mix gently until just combined.
- Pour half of the brownie batter into the prepared baking pan and drizzle half of the sweetened condensed milk over the batter.
- Pour the remaining brownie batter on top and drizzle the rest of the condensed milk over it.
- Using a knife or skewer, swirl the condensed milk into the batter to create a marbled effect.
- Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the brownies cool in the pan before cutting them into squares.